Beer and Wine The organism used for the preparation of sake is Saccharomyces pyriformis Rhizopus sonti Lactobacillus vermiformis Aspergillus oryzae Saccharomyces pyriformis Rhizopus sonti Lactobacillus vermiformis Aspergillus oryzae ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wine is obtained after alcoholic fermentation of barley rice wheat grapes barley rice wheat grapes ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To reduce possible microbial spoilage To oxidize the wine To keep the cap moist To extract tannin To reduce possible microbial spoilage To oxidize the wine To keep the cap moist To extract tannin 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 Bleed off juice prior to fermenting on skins Use whole clusters Ferment at a high temperature Punch down at least once a day Bleed off juice prior to fermenting on skins Use whole clusters Ferment at a high temperature ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The term Racking refers to removing clear liquid from sediment storing hoses to drain on a slanted board stacking unlabeled wine in bins for aging adding yeast to initiate fermentation removing clear liquid from sediment storing hoses to drain on a slanted board stacking unlabeled wine in bins for aging adding yeast to initiate fermentation ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Punching down is done for the same reasons as pumping over both (a) and (b) to extract tannin to keep the cap dry for the same reasons as pumping over both (a) and (b) to extract tannin to keep the cap dry ANSWER DOWNLOAD EXAMIANS APP
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