Beer and Wine problems
- 1. 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
Correct Answer: 24-27 °C
- 2. 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
Correct Answer: to keep the cap dry
- 3. Malolactic fermentation
Options- A. produces lactic acid
- B. reduces total acidity
- C. produces diacetyl
- D. all of these Discuss
Correct Answer: all of these
- 4. Sherry is a type of
Options- A. wine
- B. beer
- C. brandy
- D. none of these Discuss
Correct Answer: wine
- 5. Fining a wine is defined as
Options- A. adding one substance to remove another
- B. removing small particles
- C. adding acid
- D. removing tannin Discuss
Correct Answer: adding one substance to remove another
- 6. Wine yeast
Options- A. is sensitive to sulphur di oxide
- B. is resistant to sulphur di oxide
- C. shows enhanced enzyme production in presence of sulphur di oxide
- D. none of the above Discuss
Correct Answer: is resistant to sulphur di oxide
- 7. A hydrometer
Options- A. measures wine acid
- B. requires a few drops of juice
- C. measures alcohol in the wine
- D. measures grape sugar Discuss
Correct Answer: measures grape sugar
- 8. The organism used for the preparation of sonti is
Options- A. Rhizopus sonti
- B. Aspergillus oryzae
- C. Lactobacillus vermiformis
- D. Saccharomyces pyriformis Discuss
Correct Answer: Rhizopus sonti
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