Beer and Wine Which is not the purpose of punching down? 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 To oxidize the wine ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Volatile acidity is produced by acetobacter also known as total acidity produced by Brettanomyces known for producing a mousy or barnyard aroma produced by acetobacter also known as total acidity produced by Brettanomyces known for producing a mousy or barnyard aroma ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The process of making malt as soluble as possible by using enzymes adjuncts etc is known as mashing malting pitching brewing mashing malting pitching brewing ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Chaptalization is adding grape juice to wine before bottling adding grape juice to must adding sugar to wine before bottling adding sucrose to must adding grape juice to wine before bottling adding grape juice to must adding sugar to wine before bottling adding sucrose to must ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Grist is coagulated protein obtained during boiling malted barley an aqueous extract of malt coarse powder obtained after milling of malted barley coagulated protein obtained during boiling malted barley an aqueous extract of malt coarse powder obtained after milling of malted barley ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine How long does it take to complete fermentation process in case of red wine? 1-3 days 7-11 days 5-7 days 3-5 days 1-3 days 7-11 days 5-7 days 3-5 days ANSWER DOWNLOAD EXAMIANS APP
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