Beer and Wine Punching down is done to keep the cap dry to extract tannin for the same reasons as pumping over both (a) and (b) to keep the cap dry to extract tannin for the same reasons as pumping over both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Final alcohol content in wine varies from 8-13 % by weight 13-15 % by weight 6-9 % by weight both (a) and (b) 8-13 % by weight 13-15 % by weight 6-9 % by weight both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Sodium or potassium meta bi sulphate is added to crushed grapes to check the undesirable organisms maintain pH All of these enhance the flavouring compound check the undesirable organisms maintain pH All of these enhance the flavouring compound ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Chaptalization is adding sucrose to must adding grape juice to must adding grape juice to wine before bottling adding sugar to wine before bottling adding sucrose to must adding grape juice to must adding grape juice to wine before bottling adding sugar to wine before bottling ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine After storage and recarbonation, left over yeast is separated by cell disruption need not to be separated centrifugation filtration cell disruption need not to be separated centrifugation filtration ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To extract tannin To reduce possible microbial spoilage To keep the cap moist To oxidize the wine To extract tannin To reduce possible microbial spoilage To keep the cap moist To oxidize the wine ANSWER DOWNLOAD EXAMIANS APP
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