Beer and Wine Which is not the purpose of punching down? To keep the cap moist To extract tannin To reduce possible microbial spoilage To oxidize the wine To keep the cap moist To extract tannin To reduce possible microbial spoilage To oxidize the wine ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In a hot climate, grapes lose acidity because 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 of break down of tartaric acid 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? Bleed off juice prior to fermenting on skins Use whole clusters Punch down at least once a day Ferment at a high temperature Bleed off juice prior to fermenting on skins Use whole clusters Punch down at least once a day Ferment at a high temperature ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Malolactic fermentation produces diacetyl produces lactic acid all of these reduces total acidity produces diacetyl produces lactic acid all of these reduces total acidity ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Lagers are the beer in which fermentation is carried out using middle yeast bottom yeast either of these top yeast middle yeast bottom yeast either of these top yeast ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Bock beer is prepared from grapes wheat rice roasted germinated barley seeds grapes wheat rice roasted germinated barley seeds ANSWER DOWNLOAD EXAMIANS APP
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