Beer and Wine Wort is boiled with the hops to help in the coagulation of tannins to help in protein coagulation All of these to provide bitter taste and flavour to the beer to help in the coagulation of tannins to help in protein coagulation All of these to provide bitter taste and flavour to the beer 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? Punch down at least once a day Ferment at a high temperature Use whole clusters Bleed off juice prior to fermenting on skins Punch down at least once a day Ferment at a high temperature Use whole clusters Bleed off juice prior to fermenting on skins ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wort is an aqueous extract of malt 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 ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 10-21 °C 15-25 °C 30-35 °C 21-30 °C 10-21 °C 15-25 °C 30-35 °C 21-30 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The process of making malt as soluble as possible by using enzymes adjuncts etc is known as malting pitching mashing brewing malting pitching mashing brewing ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine If the malolactic fermentation is not carried out, the wine will be too low in acid malic acid may precipitate, leaving small crystals the wine will have an odd odor the wine may be microbially unstable the wine will be too low in acid malic acid may precipitate, leaving small crystals the wine will have an odd odor the wine may be microbially unstable ANSWER DOWNLOAD EXAMIANS APP
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