Beer and Wine In sparkling wine production, the cuvee is 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 the base wine the sugar/yeast addition to the base wine the sugar addition just before corking ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To reduce possible microbial spoilage To oxidize the wine To extract tannin To keep the cap moist To reduce possible microbial spoilage To oxidize the wine To extract tannin To keep the cap moist ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not correct about blush wines? They are stored in barrels They are bottled within a year They are fermented in stainless steel They are usually slightly sweet They are stored in barrels They are bottled within a year They are fermented in stainless steel They are usually slightly sweet ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malolactic fermentation produces diacetyl all of these reduces total acidity produces lactic acid produces diacetyl all of these reduces total acidity produces lactic acid ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the ale beer? Quantity of hops used is more than in lager beer All of these Top yeast of S cerevisiae is used Fermentation is quick and completes in 5-7 days Quantity of hops used is more than in lager beer All of these Top yeast of S cerevisiae is used Fermentation is quick and completes in 5-7 days ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wort is boiled with the hops All of these to help in the coagulation of tannins to help in protein coagulation to provide bitter taste and flavour to the beer All of these to help in the coagulation of tannins to help in protein coagulation to provide bitter taste and flavour to the beer ANSWER DOWNLOAD EXAMIANS APP
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