Beer and Wine Which is not the purpose of punching down? To keep the cap moist To reduce possible microbial spoilage To extract tannin To oxidize the wine To keep the cap moist To reduce possible microbial spoilage To extract tannin To oxidize the wine ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wort is coagulated protein obtained during boiling None of these malted barley an aqueous extract of malt coagulated protein obtained during boiling None of these malted barley an aqueous extract of malt ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from 13-15 % by weight 8-13 % by weight both (a) and (b) 6-9 % by weight 13-15 % by weight 8-13 % by weight both (a) and (b) 6-9 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the ale beer? All of these Quantity of hops used is more than in lager beer Fermentation is quick and completes in 5-7 days Top yeast of S cerevisiae is used All of these Quantity of hops used is more than in lager beer Fermentation is quick and completes in 5-7 days Top yeast of S cerevisiae is used ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Chaptalization is adding sucrose to must adding sugar to wine before bottling adding grape juice to must adding grape juice to wine before bottling adding sucrose to must adding sugar to wine before bottling adding grape juice to must adding grape juice to wine before bottling ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In sparkling wine production, the cuvee is the sugar/yeast addition to the base wine the sugar addition just before corking the base wine the wire cage that holds the cork in place the sugar/yeast addition to the base wine the sugar addition just before corking the base wine the wire cage that holds the cork in place ANSWER DOWNLOAD EXAMIANS APP
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