Beer and Wine If a winemaker wanted to make a deeply colored red wine, which of the following should not be done? Ferment at a high temperature Punch down at least once a day Bleed off juice prior to fermenting on skins Use whole clusters Ferment at a high temperature Punch down at least once a day Bleed off juice prior to fermenting on skins Use whole clusters ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not correct about blush wines? They are stored in barrels They are fermented in stainless steel They are usually slightly sweet They are bottled within a year They are stored in barrels They are fermented in stainless steel They are usually slightly sweet They are bottled within a year ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The crystal-like material sometimes found in wine bottles is residual diatomaceous earth caused by excessive malic acid prevented by cold stabilizing tannin residual diatomaceous earth caused by excessive malic acid prevented by cold stabilizing tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Volatile acidity is produced by acetobacter known for producing a mousy or barnyard aroma produced by Brettanomyces also known as total acidity produced by acetobacter known for producing a mousy or barnyard aroma produced by Brettanomyces also known as total acidity ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Grist is an aqueous extract of malt malted barley coarse powder obtained after milling of malted barley coagulated protein obtained during boiling an aqueous extract of malt malted barley coarse powder obtained after milling of malted barley coagulated protein obtained during boiling ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of red wine? 31-34 °C 24-27 °C 20-24 °C 27-31 °C 31-34 °C 24-27 °C 20-24 °C 27-31 °C ANSWER DOWNLOAD EXAMIANS APP
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