Beer and Wine Punching down is done both (a) and (b) for the same reasons as pumping over to keep the cap dry to extract tannin both (a) and (b) for the same reasons as pumping over to keep the cap dry to extract tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sonti is Rhizopus sonti Lactobacillus vermiformis Aspergillus oryzae Saccharomyces pyriformis Rhizopus sonti Lactobacillus vermiformis Aspergillus oryzae Saccharomyces pyriformis ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The crushed grapes are known as sonti wort must malt sonti wort must malt ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Maturation of the beers is carried out at 14°C 10°C 2°C 6°C 14°C 10°C 2°C 6°C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from 13-15 % by weight 6-9 % by weight 8-13 % by weight both (a) and (b) 13-15 % by weight 6-9 % by weight 8-13 % by weight both (a) and (b) 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
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