Beer and Wine Wort is boiled with the hops to provide bitter taste and flavour to the beer All of these to help in protein coagulation to help in the coagulation of tannins to provide bitter taste and flavour to the beer All of these to help in protein coagulation to help in the coagulation of tannins ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Fining a wine is defined as adding acid adding one substance to remove another removing tannin removing small particles adding acid adding one substance to remove another removing tannin removing small particles ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not correct about blush wines? They are usually slightly sweet They are fermented in stainless steel They are stored in barrels They are bottled within a year They are usually slightly sweet They are fermented in stainless steel They are stored in barrels They are bottled within a year ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To oxidize the wine To reduce possible microbial spoilage To extract tannin To keep the cap moist To oxidize the wine To reduce possible microbial spoilage To extract tannin To keep the cap moist ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The crystal-like material sometimes found in wine bottles is residual diatomaceous earth tannin caused by excessive malic acid prevented by cold stabilizing residual diatomaceous earth tannin caused by excessive malic acid prevented by cold stabilizing ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The dried malt is the source of cellulase amylase proteinases both (a) and (b) cellulase amylase proteinases both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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