Beer and Wine Malolactic fermentation produces lactic acid all of these reduces total acidity produces diacetyl produces lactic acid all of these reduces total acidity produces diacetyl ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Punching down is done to extract tannin both (a) and (b) to keep the cap dry for the same reasons as pumping over to extract tannin both (a) and (b) to keep the cap dry for the same reasons as pumping over ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sherry is a type of none of these wine brandy beer none of these wine brandy beer ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine If a winemaker wanted to make a deeply colored red wine, which of the following should not be done? Bleed off juice prior to fermenting on skins Ferment at a high temperature Use whole clusters Punch down at least once a day Bleed off juice prior to fermenting on skins Ferment at a high temperature Use whole clusters Punch down at least once a day ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The dried malt is the source of proteinases cellulase amylase both (a) and (b) proteinases cellulase amylase both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The yeast generated during the fermentation of beer is generally separated by filtration all of these cell disruption centrifugation filtration all of these cell disruption centrifugation ANSWER DOWNLOAD EXAMIANS APP
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