Beer and Wine Punching down is done to keep the cap dry both (a) and (b) to extract tannin for the same reasons as pumping over to keep the cap dry both (a) and (b) to extract tannin for the same reasons as pumping over ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malolactic fermentation produces diacetyl reduces total acidity all of these produces lactic acid produces diacetyl reduces total acidity all of these produces lactic acid 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 Wort is boiled with the hops to provide bitter taste and flavour to the beer to help in protein coagulation All of these to help in the coagulation of tannins to provide bitter taste and flavour to the beer to help in protein coagulation All of these to help in the coagulation of tannins ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Ales are the beer in which fermentation is carried out using bottom yeast middle yeast top yeast either of the above bottom yeast middle yeast top yeast either of the above ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wort is malted barley an aqueous extract of malt None of these coagulated protein obtained during boiling malted barley an aqueous extract of malt None of these coagulated protein obtained during boiling ANSWER DOWNLOAD EXAMIANS APP
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