Beer and Wine Malolactic fermentation all of these produces diacetyl produces lactic acid reduces total acidity all of these produces diacetyl produces lactic acid reduces total acidity ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sonti is Saccharomyces pyriformis Aspergillus oryzae Lactobacillus vermiformis Rhizopus sonti Saccharomyces pyriformis Aspergillus oryzae Lactobacillus vermiformis Rhizopus sonti ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To extract tannin To oxidize the wine To reduce possible microbial spoilage To keep the cap moist To extract tannin To oxidize the wine To reduce possible microbial spoilage To keep the cap moist ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The crystal-like material sometimes found in wine bottles is prevented by cold stabilizing caused by excessive malic acid tannin residual diatomaceous earth prevented by cold stabilizing caused by excessive malic acid tannin residual diatomaceous earth ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from 8-13 % by weight both (a) and (b) 13-15 % by weight 6-9 % by weight 8-13 % by weight both (a) and (b) 13-15 % by weight 6-9 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine A hydrometer requires a few drops of juice measures wine acid measures grape sugar measures alcohol in the wine requires a few drops of juice measures wine acid measures grape sugar measures alcohol in the wine ANSWER DOWNLOAD EXAMIANS APP
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