Beer and Wine The dried malt is the source of both (a) and (b) cellulase proteinases amylase both (a) and (b) cellulase proteinases amylase ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine If the malolactic fermentation is not carried out, the wine may be microbially unstable the wine will be too low in acid the wine will have an odd odor malic acid may precipitate, leaving small crystals the wine may be microbially unstable the wine will be too low in acid the wine will have an odd odor malic acid may precipitate, leaving small crystals ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malting process allows malt amylase and proteinases to degrade starch and protein to maltose and peptone as well as peptides maltose and amino acids glucose and amino acids glucose and peptone as well as peptides maltose and peptone as well as peptides maltose and amino acids glucose and amino acids glucose and peptone as well as peptides 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? Ferment at a high temperature Bleed off juice prior to fermenting on skins Use whole clusters Punch down at least once a day Ferment at a high temperature Bleed off juice prior to fermenting on skins Use whole clusters Punch down at least once a day ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wine yeast is sensitive to sulphur di oxide is resistant to sulphur di oxide shows enhanced enzyme production in presence of sulphur di oxide None of these is sensitive to sulphur di oxide is resistant to sulphur di oxide shows enhanced enzyme production in presence of sulphur di oxide None of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The process of making malt as soluble as possible by using enzymes adjuncts etc is known as brewing mashing pitching malting brewing mashing pitching malting ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS