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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
Show Answer
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Discuss
Correct Answer: malting
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%
Show Answer
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Discuss
Correct Answer: 14-20%
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
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Correct Answer: are low tannin red wines
4. The dried malt is the source of
Options
A. amylase
B. proteinases
C. both (a) and (b)
D. cellulase
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Correct Answer: both (a) and (b)
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
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Discuss
Correct Answer: adding sucrose to must
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)
Show Answer
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Discuss
Correct Answer: Bottom fermenting yeast is used for the preparation
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
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Correct Answer: the base wine
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
Show Answer
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Discuss
Correct Answer: Membrane press
9. Alcohol content of sake varies from
Options
A. 1-5 %
B. 4-17 %
C. 17-25%
D. more than 25%
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Correct Answer: 4-17 %
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
Show Answer
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Correct Answer: rice beer or wine of Japan
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Gene Transfer in Plants
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Special Proteins and Crop Improvement
Synthesis of Therapeutic Agents
Synthetic Seeds
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Transport of Molecules in Plant
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Vinegar and Citric Acid