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Biotechnology
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Beer and Wine
Comments
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
Show Answer
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Discuss
Correct Answer: grapes
2. Which type of cell actually secrets antibodies?
Options
A. plasma cells
B. T cells
C. macrophages
D. dendritic cells
Show Answer
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Discuss
Correct Answer: plasma cells
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
Show Answer
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Correct Answer: rabbits do not make myelomas whereas mice are unable to synthesize antibodies
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
Show Answer
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Discuss
Correct Answer: both (a) and (b)
5. An example of mosaic antigen is
Options
A. virus
B. bacteria
C. a hapten
D. protein
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Correct Answer: virus
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
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Correct Answer: 3-5 days
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
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Correct Answer: 10-21 °C
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
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Correct Answer: both (a) and (b)
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
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Correct Answer: mashing
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
Show Answer
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Discuss
Correct Answer: To oxidize the wine
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