Beer and Wine Punching down is done 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 to extract tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from 6-9 % by weight 8-13 % by weight 13-15 % by weight both (a) and (b) 6-9 % by weight 8-13 % by weight 13-15 % by weight both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Alcohol content of sake varies from 1-5 % 17-25% 4-17 % more than 25% 1-5 % 17-25% 4-17 % more than 25% ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not correct about blush wines? They are bottled within a year They are stored in barrels They are fermented in stainless steel They are usually slightly sweet They are bottled within a year They are stored in barrels They are fermented in stainless steel They are usually slightly sweet ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wort is boiled with the hops All of these to help in protein coagulation to provide bitter taste and flavour to the beer to help in the coagulation of tannins All of these to help in protein coagulation to provide bitter taste and flavour to the beer to help in the coagulation of tannins ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the ale beer? Top yeast of S cerevisiae is used All of these Quantity of hops used is more than in lager beer Fermentation is quick and completes in 5-7 days Top yeast of S cerevisiae is used All of these Quantity of hops used is more than in lager beer Fermentation is quick and completes in 5-7 days ANSWER DOWNLOAD EXAMIANS APP
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