beer-and-wine biotechnology question and answers -Page 4

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Beer and Wine problems

1. 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

2. 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

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

5. 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

6. 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

8. 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

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