Beer and Wine Malting process allows malt amylase and proteinases to degrade starch and protein to glucose and peptone as well as peptides maltose and amino acids glucose and amino acids maltose and peptone as well as peptides glucose and peptone as well as peptides maltose and amino acids glucose and amino acids maltose and peptone as well as peptides ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not correct about blush wines? They are fermented in stainless steel They are bottled within a year They are stored in barrels They are usually slightly sweet They are fermented in stainless steel They are bottled within a year They are stored in barrels They are usually slightly sweet ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sonti is Lactobacillus vermiformis Saccharomyces pyriformis Rhizopus sonti Aspergillus oryzae Lactobacillus vermiformis Saccharomyces pyriformis Rhizopus sonti Aspergillus oryzae ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of red wine? 20-24 °C 31-34 °C 27-31 °C 24-27 °C 20-24 °C 31-34 °C 27-31 °C 24-27 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Grist is coagulated protein obtained during boiling malted barley coarse powder obtained after milling of malted barley an aqueous extract of malt coagulated protein obtained during boiling malted barley coarse powder obtained after milling of malted barley an aqueous extract of malt 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? Punch down at least once a day Ferment at a high temperature Use whole clusters Bleed off juice prior to fermenting on skins Punch down at least once a day Ferment at a high temperature Use whole clusters Bleed off juice prior to fermenting on skins ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS