Beer and Wine Which is not the purpose of punching down? 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 To reduce possible microbial spoilage ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following organism is used for the fermentation of grapes? Saccharomyces cerevisiae Rhizopus sonti Aspergillus oryzae Lactobacillus vermiformis Saccharomyces cerevisiae Rhizopus sonti Aspergillus oryzae Lactobacillus vermiformis ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Grist is malted barley coagulated protein obtained during boiling an aqueous extract of malt coarse powder obtained after milling of malted barley malted barley coagulated protein obtained during boiling an aqueous extract of malt coarse powder obtained after milling of malted barley 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 Ferment at a high temperature Punch down at least once a day Bleed off juice prior to fermenting on skins Use whole clusters Ferment at a high temperature Punch down at least once a day ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine After storage and recarbonation, left over yeast is separated by centrifugation cell disruption filtration need not to be separated centrifugation cell disruption filtration need not to be separated ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Punching down is done both (a) and (b) to extract tannin to keep the cap dry for the same reasons as pumping over both (a) and (b) to extract tannin to keep the cap dry for the same reasons as pumping over ANSWER DOWNLOAD EXAMIANS APP
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