Beer and Wine In sparkling wine production, the cuvee is 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 the base wine ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Fining a wine is defined as removing tannin adding one substance to remove another removing small particles adding acid removing tannin adding one substance to remove another removing small particles adding acid ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sonti is Saccharomyces pyriformis Aspergillus oryzae Rhizopus sonti Lactobacillus vermiformis Saccharomyces pyriformis Aspergillus oryzae Rhizopus sonti Lactobacillus vermiformis ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from 13-15 % by weight 8-13 % by weight both (a) and (b) 6-9 % by weight 13-15 % by weight 8-13 % by weight both (a) and (b) 6-9 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Volatile acidity is also known as total acidity produced by acetobacter produced by Brettanomyces known for producing a mousy or barnyard aroma also known as total acidity produced by acetobacter produced by Brettanomyces known for producing a mousy or barnyard aroma 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 malting mashing brewing pitching malting mashing brewing pitching ANSWER DOWNLOAD EXAMIANS APP
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