Beer and Wine Wort is coagulated protein obtained during boiling malted barley None of these an aqueous extract of malt coagulated protein obtained during boiling malted barley None of these an aqueous extract of malt ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In a hot climate, grapes lose acidity because of break down of malic acid enough malic acid is not made of break down of tartaric acid enough tartaric acid is not made of break down of malic acid enough malic acid is not made of break down of tartaric acid enough tartaric acid is not made 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
Beer and Wine Which is not the purpose of punching down? 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 To keep the cap moist To extract tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wort is boiled with the hops to help in the coagulation of tannins to help in protein coagulation to provide bitter taste and flavour to the beer All of these to help in the coagulation of tannins to help in protein coagulation to provide bitter taste and flavour to the beer All of these ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine If the malolactic fermentation is not carried out, 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 the wine will have an odd odor malic acid may precipitate, leaving small crystals ANSWER DOWNLOAD EXAMIANS APP
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