Beer and Wine Malolactic fermentation reduces total acidity all of these produces diacetyl produces lactic acid reduces total acidity all of these produces diacetyl produces lactic acid 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 extract tannin To oxidize the wine To keep the cap moist To reduce possible microbial spoilage To extract tannin To oxidize the wine 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 pitching mashing brewing malting pitching mashing brewing ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Lagers are the beer in which fermentation is carried out using either of these top yeast bottom yeast middle yeast either of these top yeast bottom yeast middle yeast ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Volatile acidity is 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 also known as total acidity ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of red wine? 27-31 °C 20-24 °C 24-27 °C 31-34 °C 27-31 °C 20-24 °C 24-27 °C 31-34 °C ANSWER DOWNLOAD EXAMIANS APP
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