Beer and Wine In sparkling wine production, the cuvee is the sugar/yeast addition to the base wine the base wine the wire cage that holds the cork in place the sugar addition just before corking the sugar/yeast addition to the base wine the base wine the wire cage that holds the cork in place the sugar addition just before corking ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The process of making malt as soluble as possible by using enzymes adjuncts etc is known as brewing pitching malting mashing brewing pitching malting mashing ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malting process allows malt amylase and proteinases to degrade starch and protein to glucose and amino acids maltose and amino acids maltose and peptone as well as peptides glucose and peptone as well as peptides glucose and amino acids maltose and amino acids maltose and peptone as well as peptides glucose and peptone as well as peptides ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What is the desirable sugar content of the grapes required for the wine production? 5-10% 10-14% 2-5% 14-20% 5-10% 10-14% 2-5% 14-20% ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The dried malt is the source of proteinases cellulase both (a) and (b) amylase proteinases cellulase both (a) and (b) amylase ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine After storage and recarbonation, left over yeast is separated by need not to be separated filtration centrifugation cell disruption need not to be separated filtration centrifugation cell disruption ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS