Answer / priyankar talukdar

The essential steps in winemaking can be summarized as follows:
 Extract the flavor and aroma from the base ingredients by chopping, crushing, pressing, boiling or soaking them.
 Add sugar, acid, nutrients, and yeast to the fermentation media or liquor to achieve the proper ratio and ferment, covered, for 3 to 10 days in a primary fermentation vessel (crock, jar or polyethylene pail) at 70-75 degrees Fahrenheit.
 Strain off the liquid from the pulp, put it (the liquid) into a secondary fermentation vessel (a carboy or jug), fit a fermentation trap (airlock) on the mouth of the bottle, and allow fermentation to proceed at 60-65 degrees Fahrenheit until all bubbling ceases (after several weeks).
 Siphon the wine off the sediments (lees) into another clean secondary fermentation vessel. Reattach the fermentation trap. Repeat after another one or two months and again before bottling.
 When wine is clear and all fermentation has stopped, siphon into wine bottles and cork the bottles securely. Leave corked bottles upright for 3-5 days and then store them on their side at 55 degrees Fahrenheit for six months (white wine) to a year (red wine) before sampling. If not up to expectations, allow to age another year or more.

Answer / nanda kumar

In specification with grape wine first the grapes are
squashed into mash and then little yeast is added into it
and it is left for a minimum time at a specific temperature
for bacterial decomposition where yeast acts as a bacterial
catalyst and the chemical reaction converts it into grape
wine.

The power required for size reduction in crushing is???

5 Answers  

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what is the use of pressure filter?

7 Answers   TATA,

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which type of packing gives large interfacial area stacked or random?

2 Answers   NPCIL,

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0 Answers  

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PLZ ANYONE SEND ME PLACEMENT PAPERS OF I.O.C.L MY ID---- gaurav.nitw.5609@gmailcom

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Why reflux is necessary in distillation column?

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wt is inhand salary in hpcl as a officer in research and development?????

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ACCOUNTING AND FINANCIAL ENGINEERING - EXAMPLE 34.37 : A biochemical engineering professional applies 5-step Du Pont formula in the accounting. Let Net Income = A, Earning Before Tax (EBT) = B, Earning Before Interest, Tax (EBIT) = C, Net Sales = D, Total Assets = E, Shareholders Equity = F. Let Tax Burden = A / B = 0.75, Interest Burden = B / C = 1.05, EBIT Margin = C / D = 0.27, Asset Turnover = D / E = 0.66, Return on Equity = A / F = 0.37. (a) Calculate the value of Leverage = E / F. (b) If AB + BC + CD + DE + EF = $$ 141932, find the values of A, B, C, D, E and F.

1 Answers  

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can anyone send me the written test paper of Indian oil corporation ltd. My email id is pratuljakhmola@yahoo.com

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Define a surfactant?

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Question 50 - An aqueous solution with 2.5 g of a protein dissolved in 600 cubic centimeters of a solution at 20 degree Celsius was placed in a container that has a water-permeable membrane. Water permeated through the membrane until the h - level of the solution was 0.9 cm above the pure water. (a) Calculate the absolute temperature of the solution, T in Kelvin, where T (Kelvin) = T (degree Celsius) + 273.15. (b) Calculate the osmotic pressure, P of the solution by using the formula P = hrg where h is level of the solution, r is density of water with 1000 kg per cubic meter, g = 9.81 N / kg as gravitational acceleration. (c) Calculate the concentration of the protein solution, C in kg / cubic meter. (d) Calculate the molecular weight of the protein, (MW) = CRT / P where R = 8.314 Pa cubic meter / (mol K) as ideal gas constant.

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what is the height between the reflux pump and condenser ?

4 Answers  

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