logo

CuriousTab

CuriousTab

Beer and Wine problems


  • 1. 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
  • 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. 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
  • 4. The dried malt is the source of

  • Options
  • A. amylase
  • B. proteinases
  • C. both (a) and (b)
  • D. cellulase
  • 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. 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
  • 7. 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
  • 8. 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
  • 9. Alcohol content of sake varies from

  • Options
  • A. 1-5 %
  • B. 4-17 %
  • C. 17-25%
  • D. more than 25%
  • Discuss
  • 10. 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
  • Discuss

First 2 3 4 5