Beer and Wine Punching down is done both (a) and (b) to extract tannin for the same reasons as pumping over to keep the cap dry both (a) and (b) to extract tannin for the same reasons as pumping over to keep the cap dry ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from 8-13 % by weight both (a) and (b) 6-9 % by weight 13-15 % by weight 8-13 % by weight both (a) and (b) 6-9 % by weight 13-15 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as brewing malting pitching mashing brewing malting pitching mashing ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of white wine? 15-25 °C 10-21 °C 21-30 °C 30-35 °C 15-25 °C 10-21 °C 21-30 °C 30-35 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wine yeast is sensitive to sulphur di oxide None of these is resistant to sulphur di oxide shows enhanced enzyme production in presence of sulphur di oxide is sensitive to sulphur di oxide None of these is resistant to sulphur di oxide shows enhanced enzyme production in presence of sulphur di oxide ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Fining a wine is defined as adding acid removing small particles adding one substance to remove another removing tannin adding acid removing small particles adding one substance to remove another removing tannin ANSWER DOWNLOAD EXAMIANS APP
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