Beer and Wine Which is not the purpose of punching down? To oxidize the wine To reduce possible microbial spoilage To keep the cap moist To extract tannin To oxidize the wine To reduce possible microbial spoilage To keep the cap moist To extract tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In sparkling wine production, the cuvee is the sugar addition just before corking the wire cage that holds the cork in place the sugar/yeast addition to the base wine the base wine the sugar addition just before corking the wire cage that holds the cork in place the sugar/yeast addition to the base wine the base wine ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Carbonic maceration wines are very fruity white wines are made from crushed grapes are produced in California are low tannin red wines are very fruity white wines are made from crushed grapes are produced in California are low tannin red wines ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Fining a wine is defined as removing small particles adding acid removing tannin adding one substance to remove another removing small particles adding acid removing tannin adding one substance to remove another ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine A hydrometer measures wine acid measures alcohol in the wine requires a few drops of juice measures grape sugar measures wine acid measures alcohol in the wine requires a few drops of juice measures grape sugar ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine If the malolactic fermentation is not carried out, the wine will have an odd odor malic acid may precipitate, leaving small crystals the wine may be microbially unstable the wine will be too low in acid the wine will have an odd odor malic acid may precipitate, leaving small crystals the wine may be microbially unstable the wine will be too low in acid ANSWER DOWNLOAD EXAMIANS APP
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