Beer and Wine A hydrometer measures alcohol in the wine requires a few drops of juice measures grape sugar measures wine acid measures alcohol in the wine requires a few drops of juice measures grape sugar measures wine acid ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The yeast generated during the fermentation of beer is generally separated by all of these filtration cell disruption centrifugation all of these filtration cell disruption centrifugation ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not correct about blush wines? They are bottled within a year They are stored in barrels They are usually slightly sweet They are fermented in stainless steel They are bottled within a year They are stored in barrels They are usually slightly sweet They are fermented in stainless steel ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In sparkling wine production, the cuvee is the sugar addition just before corking the base wine the sugar/yeast addition to the base wine the wire cage that holds the cork in place the sugar addition just before corking the base wine the sugar/yeast addition to the base wine the wire cage that holds the cork in place ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Volatile acidity is known for producing a mousy or barnyard aroma produced by Brettanomyces also known as total acidity produced by acetobacter known for producing a mousy or barnyard aroma produced by Brettanomyces also known as total acidity produced by acetobacter ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from 6-9 % by weight 13-15 % by weight both (a) and (b) 8-13 % by weight 6-9 % by weight 13-15 % by weight both (a) and (b) 8-13 % by weight ANSWER DOWNLOAD EXAMIANS APP
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