Beer and Wine Volatile acidity is produced by Brettanomyces produced by acetobacter also known as total acidity known for producing a mousy or barnyard aroma produced by Brettanomyces produced by acetobacter also known as total acidity known for producing a mousy or barnyard aroma ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine After storage and recarbonation, left over yeast is separated by centrifugation filtration need not to be separated cell disruption centrifugation filtration need not to be separated cell disruption ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine How long does it take to complete fermentation process in case of white wine? 3-5 days 5-7 days 7-11 days 1-3 days 3-5 days 5-7 days 7-11 days 1-3 days ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Punching down is done to extract tannin for the same reasons as pumping over both (a) and (b) to keep the cap dry to extract tannin for the same reasons as pumping over both (a) and (b) to keep the cap dry ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of red wine? 27-31 °C 24-27 °C 20-24 °C 31-34 °C 27-31 °C 24-27 °C 20-24 °C 31-34 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sodium or potassium meta bi sulphate is added to crushed grapes to check the undesirable organisms All of these enhance the flavouring compound maintain pH check the undesirable organisms All of these enhance the flavouring compound maintain pH ANSWER DOWNLOAD EXAMIANS APP
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