Discussion
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- Question
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
- Correct Answer
- To oxidize the wine
- 1. 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
- 2. 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
- 3. 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
- 4. 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
- 5. 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 Discuss
- 6. The organism used for the preparation of sake is
Options- A. Rhizopus sonti
- B. Aspergillus oryzae
- C. Lactobacillus vermiformis
- D. Saccharomyces pyriformis Discuss
- 7. The crystal-like material sometimes found in wine bottles is
Options- A. residual diatomaceous earth
- B. tannin
- C. prevented by cold stabilizing
- D. caused by excessive malic acid Discuss
- 8. Volatile acidity is
Options- A. also known as total acidity
- B. produced by acetobacter
- C. produced by Brettanomyces
- D. known for producing a mousy or barnyard aroma Discuss
- 9. After storage and recarbonation, left over yeast is separated by
Options- A. centrifugation
- B. filtration
- C. cell disruption
- D. need not to be separated Discuss
- 10. 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 Discuss
Beer and Wine problems
Search Results
Correct Answer: mashing
Correct Answer: both (a) and (b)
Correct Answer: 10-21 °C
Correct Answer: 3-5 days
Correct Answer: maltose and peptone as well as peptides
Correct Answer: Aspergillus oryzae
Correct Answer: prevented by cold stabilizing
Correct Answer: produced by acetobacter
Correct Answer: filtration
Correct Answer: Saccharomyces cerevisiae
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