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Beer And Wine Online Exam Quiz

Important questions about Beer And Wine. Beer And Wine MCQ questions with answers. Beer And Wine exam questions and answers for students and interviews.

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

Options

A : centrifugation

B : filtration

C : cell disruption

D : need not to be separated

2. Which of the following organism is used for the fermentation of grapes?

Options

A : Rhizopus sonti

B : Aspergillus oryzae

C : Lactobacillus vermiformis

D : Saccharomyces cerevisiae

3. Lagers are the beer in which fermentation is carried out using

Options

A : top yeast

B : bottom yeast

C : either of these

D : middle yeast

4. Sonti is

Options

A : rice beer or wine of India

B : wheat beer or wine

C : barley beer or wine

D : rice beer or wine of Japan

5. If the malolactic fermentation is not carried out,

Options

A : the wine will have an odd odor

B : malic acid may precipitate, leaving small crystals

C : the wine may be microbially unstable

D : the wine will be too low in acid

6. Ales are the beer in which fermentation is carried out using

Options

A : top yeast

B : bottom yeast

C : either of the above

D : middle yeast

7. The term Racking refers to

Options

A : stacking unlabeled wine in bins for aging

B : adding yeast to initiate fermentation

C : storing hoses to drain on a slanted board

D : removing clear liquid from sediment

8. How long does it take to complete fermentation process in case of white wine?

Options

A : 1-3 days

B : 3-5 days

C : 5-7 days

D : 7-11 days

9. Which of the following is true for the ale beer?

Options

A : Top yeast of S cerevisiae is used

B : Fermentation is quick and completes in 5-7 days

C : Quantity of hops used is more than in lager beer

D : All of the above

10. Maturation of the beers is carried out at

Options

A : 14°C

B : 10°C

C : 6°C

D : 2°C

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

Options

A : brewing

B : malting

C : mashing

D : pitching

2. What is the desirable sugar content of the grapes required for the wine production?

Options

A : 2-5%

B : 5-10%

C : 10-14%

D : 14-20%

3. Carbonic maceration wines

Options

A : are made from crushed grapes

B : are very fruity white wines

C : are produced in California

D : are low tannin red wines

4. The dried malt is the source of

Options

A : amylase

B : proteinases

C : both (a) and (b)

D : cellulase

5. Chaptalization is

Options

A : adding sucrose to must

B : adding grape juice to must

C : adding sugar to wine before bottling

D : adding grape juice to wine before bottling

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

Options

A : Bottom fermenting yeast is used for the preparation

B : Top yeast is used for the preparation

C : Require high fermentation temperature

D : Both (b) and (c)

7. In sparkling wine production, the cuvee is

Options

A : the wire cage that holds the cork in place

B : the sugar addition just before corking

C : the sugar/yeast addition to the base wine

D : the base wine

8. Which type of press produces the most high quality juice or wine?

Options

A : Membrane press

B : Continuous press

C : Vertical basket press

D : Horizontal basket press

9. Alcohol content of sake varies from

Options

A : 1-5 %

B : 4-17 %

C : 17-25%

D : more than 25%

10. Sake is

Options

A : rice beer or wine of India

B : wheat beer or wine

C : barley beer or wine

D : rice beer or wine of Japan

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