Beer and Wine The process of making malt as soluble as possible by using enzymes adjuncts etc is known as malting brewing mashing pitching malting brewing mashing pitching 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 Ferment at a high temperature Use whole clusters Bleed off juice prior to fermenting on skins Punch down at least once a day Ferment at a high temperature Use whole clusters Bleed off juice prior to fermenting on skins ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malolactic fermentation produces diacetyl produces lactic acid reduces total acidity all of these produces diacetyl produces lactic acid reduces total acidity all of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 10-21 °C 15-25 °C 30-35 °C 21-30 °C 10-21 °C 15-25 °C 30-35 °C 21-30 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Volatile acidity is produced by Brettanomyces produced by acetobacter known for producing a mousy or barnyard aroma also known as total acidity produced by Brettanomyces produced by acetobacter known for producing a mousy or barnyard aroma also known as total acidity ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In sparkling wine production, the cuvee is 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 the sugar/yeast addition to the base wine ANSWER DOWNLOAD EXAMIANS APP
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