Beer and Wine Volatile acidity is produced by Brettanomyces produced by acetobacter known for producing a mousy or barnyard aroma also known as total acidity produced by Brettanomyces produced by acetobacter known for producing a mousy or barnyard aroma also known as total acidity ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In sparkling wine production, the cuvee is 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 the sugar addition just before corking the sugar/yeast addition to the base wine the wire cage that holds the cork in place ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sonti is Lactobacillus vermiformis Rhizopus sonti Aspergillus oryzae Saccharomyces pyriformis Lactobacillus vermiformis Rhizopus sonti Aspergillus oryzae Saccharomyces pyriformis ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Punching down is done both (a) and (b) for the same reasons as pumping over to keep the cap dry to extract tannin both (a) and (b) for the same reasons as pumping over to keep the cap dry to extract tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine After storage and recarbonation, left over yeast is separated by need not to be separated cell disruption filtration centrifugation need not to be separated cell disruption filtration centrifugation ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? 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 To keep the cap moist To oxidize the wine ANSWER DOWNLOAD EXAMIANS APP
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