Beer and Wine In a hot climate, grapes lose acidity because enough malic acid is not made enough tartaric acid is not made of break down of tartaric acid of break down of malic acid enough malic acid is not made enough tartaric acid is not made of break down of tartaric acid of break down of malic acid ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine If the malolactic fermentation is not carried out, the wine will have an odd odor malic acid may precipitate, leaving small crystals the wine will be too low in acid the wine may be microbially unstable the wine will have an odd odor malic acid may precipitate, leaving small crystals the wine will be too low in acid the wine may be microbially unstable ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In sparkling wine production, the cuvee is the base wine the sugar/yeast addition to the base wine the sugar addition just before corking the wire cage that holds the cork in place the base wine the sugar/yeast addition to the base wine the sugar addition just before corking the wire cage that holds the cork in place ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Fining a wine is defined as removing small particles adding acid adding one substance to remove another removing tannin removing small particles adding acid adding one substance to remove another removing tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine How long does it take to complete fermentation process in case of red wine? 1-3 days 5-7 days 7-11 days 3-5 days 1-3 days 5-7 days 7-11 days 3-5 days ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The crystal-like material sometimes found in wine bottles is caused by excessive malic acid prevented by cold stabilizing tannin residual diatomaceous earth caused by excessive malic acid prevented by cold stabilizing tannin residual diatomaceous earth ANSWER DOWNLOAD EXAMIANS APP
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