Beer and Wine Volatile acidity is 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 produced by Brettanomyces ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 21-30 °C 10-21 °C 15-25 °C 30-35 °C 21-30 °C 10-21 °C 15-25 °C 30-35 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In sparkling wine production, the cuvee is 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 the sugar addition just before corking ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wine is obtained after alcoholic fermentation of rice wheat grapes barley rice wheat grapes barley ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which type of press produces the most high quality juice or wine? Horizontal basket press Membrane press Continuous press Vertical basket press Horizontal basket press Membrane press Continuous press Vertical basket press ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine How long does it take to complete fermentation process in case of white wine? 3-5 days 7-11 days 5-7 days 1-3 days 3-5 days 7-11 days 5-7 days 1-3 days ANSWER DOWNLOAD EXAMIANS APP
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