Beer and Wine In sparkling wine production, the cuvee is the sugar/yeast addition to the base wine the wire cage that holds the cork in place the sugar addition just before corking the base wine the sugar/yeast addition to the base wine the wire cage that holds the cork in place the sugar addition just before corking the base wine ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wort is malted barley an aqueous extract of malt coagulated protein obtained during boiling None of these malted barley an aqueous extract of malt coagulated protein obtained during boiling None of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The dried malt is the source of proteinases both (a) and (b) amylase cellulase proteinases both (a) and (b) amylase cellulase ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not correct about blush wines? They are stored in barrels They are usually slightly sweet They are bottled within a year They are fermented in stainless steel They are stored in barrels They are usually slightly sweet They are bottled within a year They are fermented in stainless steel ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Punching down is done for the same reasons as pumping over both (a) and (b) to keep the cap dry to extract tannin for the same reasons as pumping over both (a) and (b) to keep the cap dry to extract tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sake is Aspergillus oryzae Saccharomyces pyriformis Lactobacillus vermiformis Rhizopus sonti Aspergillus oryzae Saccharomyces pyriformis Lactobacillus vermiformis Rhizopus sonti ANSWER DOWNLOAD EXAMIANS APP
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