Discussion
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- Question
Maturation of the beers is carried out at
Options- A. 14°C
- B. 10°C
- C. 6°C
- D. 2°C
- Correct Answer
- 2°C
- 1. 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 Discuss
- 2. 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 Discuss
- 3. 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 Discuss
- 4. 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 Discuss
- 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 Discuss
- 6. 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 Discuss
- 7. 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% Discuss
- 8. 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 Discuss
- 9. The dried malt is the source of
Options- A. amylase
- B. proteinases
- C. both (a) and (b)
- D. cellulase Discuss
- 10. 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 Discuss
Beer and Wine problems
Search Results
Correct Answer: All of the above
Correct Answer: 7-11 days
Correct Answer: removing clear liquid from sediment
Correct Answer: top yeast
Correct Answer: the wine may be microbially unstable
Correct Answer: malting
Correct Answer: 14-20%
Correct Answer: are low tannin red wines
Correct Answer: both (a) and (b)
Correct Answer: adding sucrose to must
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