Q. If a winemaker wanted to make a deeply colored red wine, which of the following should not be done?

View solution

Q. Alcohol content of sake varies from

View solution

Q. Wort is boiled with the hops

View solution

Q. Wine yeast

View solution

Q. Wine is obtained after alcoholic fermentation of

View solution

Q. After storage and recarbonation, left over yeast is separated by

View solution

Q. Sodium or potassium meta bi sulphate is added to crushed grapes to

View solution

Q. A hydrometer

View solution

Q. Punching down is done

View solution

Q. Which of the following is true for the lager beer?

View solution

Q. The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as

View solution

Q. Fining a wine is defined as

View solution

Q. Malolactic fermentation

View solution

Q. What temperature is maintained during anaerobic fermentation of red wine?

View solution

Q. Sherry is a type of

View solution

Q. Which is not the purpose of punching down?

View solution

Q. The term Racking refers to

View solution

Q. The process of making malt as soluble as possible by using enzymes adjuncts etc is known as

View solution

Q. Chaptalization is

View solution

Q. The crystal-like material sometimes found in wine bottles is

View solution