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 yeast generated during the fermentation of beer is generally separated by cell disruption filtration centrifugation all of these cell disruption filtration centrifugation all of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not correct about blush wines? They are usually slightly sweet They are bottled within a year They are fermented in stainless steel They are stored in barrels They are usually slightly sweet They are bottled within a year They are fermented in stainless steel They are stored in barrels ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the lager beer? Both (b) and (c) Bottom fermenting yeast is used for the preparation Top yeast is used for the preparation Require high fermentation temperature Both (b) and (c) Bottom fermenting yeast is used for the preparation Top yeast is used for the preparation Require high fermentation temperature ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Grist is coarse powder obtained after milling of malted barley coagulated protein obtained during boiling an aqueous extract of malt malted barley coarse powder obtained after milling of malted barley coagulated protein obtained during boiling an aqueous extract of malt malted barley ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wort is boiled with the hops to help in protein coagulation All of these to help in the coagulation of tannins to provide bitter taste and flavour to the beer to help in protein coagulation All of these to help in the coagulation of tannins to provide bitter taste and flavour to the beer ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS