Discussion
The usual method of controlling Brettanomyces in winemaking is
Answer: A
Sulphur dioxide is the standard control, though strains differ in their sensitivity to it, which is why cellar hygiene and careful topping-up of barrels matter as well. Warmth, residual sugar and oxygen all favour the organism rather than hindering it.
No comment is present. Be the first to comment.
Loading…
Post your comment
Please log in or register to post a comment.
Examination Categories
- SSC Exams
- Banking Exams
- Teaching Exams
- Civil Services Exams
- Railways Exams
- Engineering Recruitment Exams
- Defence Exams
- State Government Exams
- Police Exams
- Insurance Exams
- Nursing Exams
- Other Government Exams
- NRA CET
- PG Entrance Exams
- Campus Placement
- MBA Entrance Exams
- CUET and UG Entrance
- Judiciary Exams
- Regulatory Body Exams
- Software Development