Beer and Wine What temperature is maintained during anaerobic fermentation of red wine? 31-34 °C 24-27 °C 20-24 °C 27-31 °C 31-34 °C 24-27 °C 20-24 °C 27-31 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine After storage and recarbonation, left over yeast is separated by filtration centrifugation need not to be separated cell disruption filtration centrifugation need not to be separated cell disruption ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine In sparkling wine production, the cuvee is the sugar/yeast addition to the base wine the wire cage that holds the cork in place the sugar addition just before corking the base wine the sugar/yeast addition to the base wine the wire cage that holds the cork in place the sugar addition just before corking the base wine 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? Punch down at least once a day Bleed off juice prior to fermenting on skins Use whole clusters Ferment at a high temperature Punch down at least once a day Bleed off juice prior to fermenting on skins Use whole clusters Ferment at a high temperature ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Ales are the beer in which fermentation is carried out using either of the above top yeast middle yeast bottom yeast either of the above top yeast middle yeast bottom yeast ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wine yeast is resistant to sulphur di oxide None of these shows enhanced enzyme production in presence of sulphur di oxide is sensitive to sulphur di oxide is resistant to sulphur di oxide None of these shows enhanced enzyme production in presence of sulphur di oxide is sensitive to sulphur di oxide ANSWER DOWNLOAD EXAMIANS APP
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