Beer and Wine What is the desirable sugar content of the grapes required for the wine production? 5-10% 14-20% 10-14% 2-5% 5-10% 14-20% 10-14% 2-5% 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 pitching malting mashing brewing pitching malting mashing ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Maturation of the beers is carried out at 2°C 6°C 10°C 14°C 2°C 6°C 10°C 14°C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malolactic fermentation produces diacetyl all of these produces lactic acid reduces total acidity produces diacetyl all of these produces lactic acid reduces total acidity ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the lager beer? Both (b) and (c) Top yeast is used for the preparation Require high fermentation temperature Bottom fermenting yeast is used for the preparation Both (b) and (c) Top yeast is used for the preparation Require high fermentation temperature Bottom fermenting yeast is used for the preparation ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To reduce possible microbial spoilage To extract tannin To oxidize the wine To keep the cap moist To reduce possible microbial spoilage To extract tannin To oxidize the wine To keep the cap moist ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS