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.

why transmission lines using 220KV.

2 Answers  

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i have done B.TECH in che.tech.and doing MBA . why you doing mba why u have not join any job.

0 Answers   IBM,

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What are the steps involved in wine making?

2 Answers   Aramco,

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What is meant by surging in compressors?

5 Answers   CPCL,

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Question 47 - In a cylinder with a hollow, let a is outside radius and b is the inside radius. In a steady state temperature distribution with no heat generation, the differential equation is (d / dr) (r dT / dr) = 0 where r is for radius and T is for temperature. (a) Integrate the heat equation above into T(r) in term of r. (b) At r = a, T = c; at r = b, T = d. Find the heat equation of T(r) in term of r, a, b, c, d.

1 Answers  

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Is four stage graphite steam jet ejector is possible. Any body can provide its design

0 Answers   Atul,

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where can i get previous question papers of GATE in chemical engineering

7 Answers   CPCL,

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hi can anyone tell me some technical questions asked in iocl

0 Answers   GACL, IOCL,

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DIFFERENTIAL EQUATIONS - EXAMPLE 20.3 : A differential equation is given as y” + 5y’ + 6y = 0, y(0) = 2 and y’(0) = 3. By using Laplace transform, an engineer has correctly produced the equation L {y} = (2s + 13) / [(s + 2)(s + 3)] = A / (s + 2) + B (s + 3). (a) Find the values of A and B. (b) The inversed Laplace transform of 1 / (s + a) is given by exp (-at) where a is a constant. If the statement : L {y} = 9 L { exp (-2t) } - 7 L { exp (-3t) } is correct, find the equation of y as a function of t as a solution to the differential equation stated in the beginning of this question. When L {d} = 9 L {b} - 7 L {c}, then d = 9b - 7c with b, c and d are unknowns.

1 Answers  

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which thing is responsible for making petroleum?

6 Answers   OGDCL,

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GENETIC ENGINEERING - EXAMPLE 27.2 : (a) Three genes, I, J and K are available. All these genes are linked with respect to one another. If the percent recombination between I and J is 8 %, that between J and K is 10 %, and that between K and I is 18 %, what is the order of the gene? (b) Twenty six genes, a, b, c, d, e, f, ... x, y and z are available. All these genes are linked with respect to one another. If the percent recombination between a and b is 3 %, between b and c is 3 %, between c and d is 3 %, ... between w and x is 3 %, between x and y is 3 %, between y and z is 3 %, then what is the percentage recombination between b and y?

1 Answers  

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Explain the method adopted to minimize shell side pressure drop in a shell?

0 Answers  

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