Beer and Wine In a hot climate, grapes lose acidity because enough tartaric acid is not made enough malic acid is not made of break down of malic acid of break down of tartaric acid enough tartaric acid is not made enough malic acid is not made of break down of malic acid of break down of tartaric acid ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To keep the cap moist To extract tannin To reduce possible microbial spoilage To oxidize the wine To keep the cap moist To extract tannin To reduce possible microbial spoilage To oxidize the wine ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as brewing mashing pitching malting brewing mashing pitching malting ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following organism is used for the fermentation of grapes? Aspergillus oryzae Rhizopus sonti Lactobacillus vermiformis Saccharomyces cerevisiae Aspergillus oryzae Rhizopus sonti Lactobacillus vermiformis Saccharomyces cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 30-35 °C 21-30 °C 15-25 °C 10-21 °C 30-35 °C 21-30 °C 15-25 °C 10-21 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine If the malolactic fermentation is not carried out, malic acid may precipitate, leaving small crystals the wine will be too low in acid the wine will have an odd odor the wine may be microbially unstable malic acid may precipitate, leaving small crystals the wine will be too low in acid the wine will have an odd odor the wine may be microbially unstable ANSWER DOWNLOAD EXAMIANS APP
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