Discussion
Home ‣ Biotechnology ‣ Beer and Wine Comments
- Question
The dried malt is the source of
Options- A. amylase
- B. proteinases
- C. both (a) and (b)
- D. cellulase
- Correct Answer
- both (a) and (b)
- 1. 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
- 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% Discuss
- 3. 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
- 4. Maturation of the beers is carried out at
Options- A. 14°C
- B. 10°C
- C. 6°C
- D. 2°C Discuss
- 5. 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
- 6. 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
- 7. 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) Discuss
- 8. 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 Discuss
- 9. 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 Discuss
- 10. Alcohol content of sake varies from
Options- A. 1-5 %
- B. 4-17 %
- C. 17-25%
- D. more than 25% Discuss
Beer and Wine problems
Search Results
Correct Answer: are low tannin red wines
Correct Answer: 14-20%
Correct Answer: malting
Correct Answer: 2°C
Correct Answer: All of the above
Correct Answer: adding sucrose to must
Correct Answer: Bottom fermenting yeast is used for the preparation
Correct Answer: the base wine
Correct Answer: Membrane press
Correct Answer: 4-17 %
Comments
There are no comments.More in Biotechnology:
Programming
Copyright ©CuriousTab. All rights reserved.