Beer and Wine What temperature is maintained during anaerobic fermentation of red wine? 31-34 °C 27-31 °C 24-27 °C 20-24 °C 31-34 °C 27-31 °C 24-27 °C 20-24 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sake is Lactobacillus vermiformis Aspergillus oryzae Saccharomyces pyriformis Rhizopus sonti Lactobacillus vermiformis Aspergillus oryzae Saccharomyces pyriformis Rhizopus sonti ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In a hot climate, grapes lose acidity because of break down of tartaric acid enough malic acid is not made of break down of malic acid enough tartaric acid is not made of break down of tartaric acid enough malic acid is not made of break down of malic acid enough tartaric acid is not made 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 Which is not the purpose of punching down? To extract tannin To keep the cap moist To reduce possible microbial spoilage To oxidize the wine To extract tannin To keep the cap moist To reduce possible microbial spoilage To oxidize the wine ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sodium or potassium meta bi sulphate is added to crushed grapes to maintain pH check the undesirable organisms enhance the flavouring compound All of these maintain pH check the undesirable organisms enhance the flavouring compound All of these ANSWER DOWNLOAD EXAMIANS APP
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