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 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 The term Racking refers to adding yeast to initiate fermentation removing clear liquid from sediment stacking unlabeled wine in bins for aging storing hoses to drain on a slanted board adding yeast to initiate fermentation removing clear liquid from sediment stacking unlabeled wine in bins for aging storing hoses to drain on a slanted board ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The process of making malt as soluble as possible by using enzymes adjuncts etc is known as mashing pitching brewing malting mashing pitching brewing malting ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To keep the cap moist 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 ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sherry is a type of brandy beer none of these wine brandy beer none of these wine ANSWER DOWNLOAD EXAMIANS APP
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