Discussion
Home ‣ Biotechnology ‣ Beer and Wine Comments
- Question
Sake is
Options- A. rice beer or wine of India
- B. wheat beer or wine
- C. barley beer or wine
- D. rice beer or wine of Japan
- Correct Answer
- rice beer or wine of Japan
- 1. Alcohol content of sake varies from
Options- A. 1-5 %
- B. 4-17 %
- C. 17-25%
- D. more than 25% Discuss
- 2. 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
- 3. 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
- 4. 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
- 5. 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
- 6. In a hot climate, grapes lose acidity because
Options- A. enough tartaric acid is not made
- B. enough malic acid is not made
- C. of break down of malic acid
- D. of break down of tartaric acid Discuss
- 7. Which is not correct about blush wines?
Options- A. They are stored in barrels
- B. They are bottled within a year
- C. They are usually slightly sweet
- D. They are fermented in stainless steel Discuss
- 8. The crushed grapes are known as
Options- A. malt
- B. must
- C. wort
- D. sonti Discuss
- 9. If a winemaker wanted to make a deeply colored red wine, which of the following should not be done?
Options- A. Bleed off juice prior to fermenting on skins
- B. Ferment at a high temperature
- C. Use whole clusters
- D. Punch down at least once a day Discuss
- 10. Grist is
Options- A. coarse powder obtained after milling of malted barley
- B. an aqueous extract of malt
- C. malted barley
- D. coagulated protein obtained during boiling Discuss
Beer and Wine problems
Search Results
Correct Answer: 4-17 %
Correct Answer: Membrane press
Correct Answer: the base wine
Correct Answer: Bottom fermenting yeast is used for the preparation
Correct Answer: adding sucrose to must
Correct Answer: of break down of malic acid
Correct Answer: They are stored in barrels
Correct Answer: must
Correct Answer: Use whole clusters
Correct Answer: coarse powder obtained after milling of malted barley
Comments
There are no comments.More in Biotechnology:
Programming
Copyright ©CuriousTab. All rights reserved.