Beer and Wine Maturation of the beers is carried out at 6°C 10°C 14°C 2°C 6°C 10°C 14°C 2°C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To keep the cap moist 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 ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sonti is Rhizopus sonti Aspergillus oryzae Lactobacillus vermiformis Saccharomyces pyriformis Rhizopus sonti Aspergillus oryzae Lactobacillus vermiformis Saccharomyces pyriformis ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine If the malolactic fermentation is not carried out, the wine will be too low in acid the wine may be microbially unstable malic acid may precipitate, leaving small crystals the wine will have an odd odor the wine will be too low in acid the wine may be microbially unstable malic acid may precipitate, leaving small crystals the wine will have an odd odor ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine A hydrometer measures grape sugar requires a few drops of juice measures alcohol in the wine measures wine acid measures grape sugar requires a few drops of juice measures alcohol in the wine measures wine acid ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which type of press produces the most high quality juice or wine? Membrane press Continuous press Vertical basket press Horizontal basket press Membrane press Continuous press Vertical basket press Horizontal basket press ANSWER DOWNLOAD EXAMIANS APP
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