Discussion
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- Question
Wort is boiled with the hops
Options- A. to help in protein coagulation
- B. to provide bitter taste and flavour to the beer
- C. to help in the coagulation of tannins
- D. All of the above
- Correct Answer
- to provide bitter taste and flavour to the beer
- 1. Wort is
Options- A. an aqueous extract of malt
- B. malted barley
- C. coagulated protein obtained during boiling
- D. none of the above Discuss
- 2. Sodium or potassium meta bi sulphate is added to crushed grapes to
Options- A. enhance the flavouring compound
- B. check the undesirable organisms
- C. maintain pH
- D. all of the above Discuss
- 3. 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
- 4. 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
- 5. The crushed grapes are known as
Options- A. malt
- B. must
- C. wort
- D. sonti Discuss
- 6. Bock beer is prepared from
Options- A. roasted germinated barley seeds
- B. rice
- C. wheat
- D. grapes Discuss
- 7. The yeast generated during the fermentation of beer is generally separated by
Options- A. centrifugation
- B. filtration
- C. cell disruption
- D. all of these Discuss
- 8. What temperature is maintained during anaerobic fermentation of red wine?
Options- A. 20-24 °C
- B. 24-27 °C
- C. 27-31 °C
- D. 31-34 °C Discuss
- 9. Punching down is done
Options- A. for the same reasons as pumping over
- B. to extract tannin
- C. both (a) and (b)
- D. to keep the cap dry Discuss
- 10. Malolactic fermentation
Options- A. produces lactic acid
- B. reduces total acidity
- C. produces diacetyl
- D. all of these Discuss
Beer and Wine problems
Search Results
Correct Answer: an aqueous extract of malt
Correct Answer: check the undesirable organisms
Correct Answer: coarse powder obtained after milling of malted barley
Correct Answer: Use whole clusters
Correct Answer: must
Correct Answer: roasted germinated barley seeds
Correct Answer: centrifugation
Correct Answer: 24-27 °C
Correct Answer: to keep the cap dry
Correct Answer: all of these
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