Beer and Wine If a winemaker wanted to make a deeply colored red wine, which of the following should not be done? Bleed off juice prior to fermenting on skins Ferment at a high temperature Use whole clusters Punch down at least once a day Bleed off juice prior to fermenting on skins Ferment at a high temperature Use whole clusters Punch down at least once a day ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from 6-9 % by weight 8-13 % by weight 13-15 % by weight both (a) and (b) 6-9 % by weight 8-13 % by weight 13-15 % by weight both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In a hot climate, grapes lose acidity because enough tartaric acid is not made enough malic acid is not made of break down of malic acid of break down of tartaric acid enough tartaric acid is not made enough malic acid is not made of break down of malic acid of break down of tartaric acid ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 15-25 °C 21-30 °C 10-21 °C 30-35 °C 15-25 °C 21-30 °C 10-21 °C 30-35 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following organism is used for the fermentation of grapes? Lactobacillus vermiformis Saccharomyces cerevisiae Aspergillus oryzae Rhizopus sonti Lactobacillus vermiformis Saccharomyces cerevisiae Aspergillus oryzae Rhizopus sonti ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In sparkling wine production, the cuvee is the sugar addition just before corking the sugar/yeast addition to the base wine the wire cage that holds the cork in place the base wine the sugar addition just before corking the sugar/yeast addition to the base wine the wire cage that holds the cork in place the base wine ANSWER DOWNLOAD EXAMIANS APP
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