Beer and Wine Which is not the purpose of punching down? To extract tannin To keep the cap moist To oxidize the wine To reduce possible microbial spoilage To extract tannin To keep the cap moist To oxidize the wine To reduce possible microbial spoilage ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as brewing pitching malting mashing brewing pitching malting mashing 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? 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 Punch down at least once a day ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wort is boiled with the hops to provide bitter taste and flavour to the beer to help in the coagulation of tannins to help in protein coagulation All of these to provide bitter taste and flavour to the beer to help in the coagulation of tannins to help in protein coagulation All of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sherry is a type of wine brandy beer none of these wine brandy beer none of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Grist is coagulated protein obtained during boiling coarse powder obtained after milling of malted barley an aqueous extract of malt malted barley coagulated protein obtained during boiling coarse powder obtained after milling of malted barley an aqueous extract of malt malted barley ANSWER DOWNLOAD EXAMIANS APP
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