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  • Question
  • Malting process allows malt amylase and proteinases to degrade starch and protein to


  • Options
  • A. glucose and peptone as well as peptides
  • B. glucose and amino acids
  • C. maltose and peptone as well as peptides
  • D. maltose and amino acids

  • Correct Answer
  • maltose and peptone as well as peptides 


  • Beer and Wine problems


    Search Results


    • 1. Wine is obtained after alcoholic fermentation of

    • Options
    • A. rice
    • B. wheat
    • C. grapes
    • D. barley
    • Discuss
    • 2. Which type of cell actually secrets antibodies?

    • Options
    • A. plasma cells
    • B. T cells
    • C. macrophages
    • D. dendritic cells
    • Discuss
    • 3. Which of the following is correct?

    • Options
    • A. rabbits do not make myelomas whereas mice are unable to synthesize antibodies
    • B. rabbits do not make myelomas whereas mice are able to synthesize antibodies
    • C. rabbits make myelomas whereas mice are unable to synthesize antibodies
    • D. rabbits make myelomas whereas mice are able to synthesize antibodies
    • Discuss
    • 4. The hybrid cells can be propagated

    • Options
    • A. in tissue culture
    • B. as ascites in peritoneal cavity of mice
    • C. both (a) and (b)
    • D. none of these
    • Discuss
    • 5. An example of mosaic antigen is

    • Options
    • A. virus
    • B. bacteria
    • C. a hapten
    • D. protein
    • Discuss
    • 6. How long does it take to complete fermentation process in case of red wine?

    • Options
    • A. 1-3 days
    • B. 3-5 days
    • C. 5-7 days
    • D. 7-11 days
    • Discuss
    • 7. What temperature is maintained during anaerobic fermentation of white wine?

    • Options
    • A. 10-21 °C
    • B. 21-30 °C
    • C. 30-35 °C
    • D. 15-25 °C
    • Discuss
    • 8. Final alcohol content in wine varies from

    • Options
    • A. 6-9 % by weight
    • B. 8-13 % by weight
    • C. both (a) and (b)
    • D. 13-15 % by weight
    • Discuss
    • 9. The process of making malt as soluble as possible by using enzymes adjuncts etc is known as

    • Options
    • A. brewing
    • B. malting
    • C. mashing
    • D. pitching
    • Discuss
    • 10. Which is not the purpose of punching down?

    • Options
    • A. To oxidize the wine
    • B. To extract tannin
    • C. To reduce possible microbial spoilage
    • D. To keep the cap moist
    • Discuss


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