Beer and Wine Volatile acidity is produced by Brettanomyces produced by acetobacter also known as total acidity known for producing a mousy or barnyard aroma produced by Brettanomyces produced by acetobacter also known as total acidity known for producing a mousy or barnyard aroma ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Ales are the beer in which fermentation is carried out using bottom yeast middle yeast top yeast either of the above bottom yeast middle yeast top yeast either of the above ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The crushed grapes are known as sonti must wort malt sonti must wort malt 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 If a winemaker wanted to make a deeply colored red wine, which of the following should not be done? Ferment at a high temperature Bleed off juice prior to fermenting on skins Punch down at least once a day Use whole clusters Ferment at a high temperature Bleed off juice prior to fermenting on skins Punch down at least once a day Use whole clusters ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which of the following is true for the ale beer? Fermentation is quick and completes in 5-7 days Top yeast of S cerevisiae is used All of these Quantity of hops used is more than in lager beer Fermentation is quick and completes in 5-7 days Top yeast of S cerevisiae is used All of these Quantity of hops used is more than in lager beer ANSWER DOWNLOAD EXAMIANS APP
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