Beer and Wine Wort is boiled with the hops to help in the coagulation of tannins to provide bitter taste and flavour to the beer to help in protein coagulation All of these to help in the coagulation of tannins to provide bitter taste and flavour to the beer to help in protein coagulation All of these 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 base wine the sugar/yeast addition to the base wine the sugar addition just before corking the wire cage that holds the cork in place the base wine the sugar/yeast addition to the base wine ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine After storage and recarbonation, left over yeast is separated by cell disruption filtration centrifugation need not to be separated cell disruption filtration centrifugation need not to be separated ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Volatile acidity is also known as total acidity produced by acetobacter produced by Brettanomyces known for producing a mousy or barnyard aroma also known as total acidity produced by acetobacter produced by Brettanomyces known for producing a mousy or barnyard aroma ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not correct about blush wines? They are stored in barrels They are fermented in stainless steel They are bottled within a year They are usually slightly sweet They are stored in barrels They are fermented in stainless steel They are bottled within a year They are usually slightly sweet ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 10-21 °C 30-35 °C 21-30 °C 15-25 °C 10-21 °C 30-35 °C 21-30 °C 15-25 °C ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS