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Beer and Wine problems


  • 1. Wine is obtained after alcoholic fermentation of

  • Options
  • A. rice
  • B. wheat
  • C. grapes
  • D. barley
  • Discuss
  • 2. Malting process allows malt amylase and proteinases to degrade starch and protein to

  • Options
  • A. glucose and peptone as well as peptides
  • B. glucose and amino acids
  • C. maltose and peptone as well as peptides
  • D. maltose and amino acids
  • Discuss
  • 3. How long does it take to complete fermentation process in case of red wine?

  • Options
  • A. 1-3 days
  • B. 3-5 days
  • C. 5-7 days
  • D. 7-11 days
  • Discuss
  • 4. What temperature is maintained during anaerobic fermentation of white wine?

  • Options
  • A. 10-21 °C
  • B. 21-30 °C
  • C. 30-35 °C
  • D. 15-25 °C
  • Discuss
  • 5. Final alcohol content in wine varies from

  • Options
  • A. 6-9 % by weight
  • B. 8-13 % by weight
  • C. both (a) and (b)
  • D. 13-15 % by weight
  • Discuss
  • 6. The process of making malt as soluble as possible by using enzymes adjuncts etc is known as

  • Options
  • A. brewing
  • B. malting
  • C. mashing
  • D. pitching
  • Discuss
  • 7. Which is not the purpose of punching down?

  • Options
  • A. To oxidize the wine
  • B. To extract tannin
  • C. To reduce possible microbial spoilage
  • D. To keep the cap moist
  • Discuss
  • 8. The organism used for the preparation of sake is

  • Options
  • A. Rhizopus sonti
  • B. Aspergillus oryzae
  • C. Lactobacillus vermiformis
  • D. Saccharomyces pyriformis
  • Discuss
  • 9. The crystal-like material sometimes found in wine bottles is

  • Options
  • A. residual diatomaceous earth
  • B. tannin
  • C. prevented by cold stabilizing
  • D. caused by excessive malic acid
  • Discuss
  • 10. Volatile acidity is

  • Options
  • A. also known as total acidity
  • B. produced by acetobacter
  • C. produced by Brettanomyces
  • D. known for producing a mousy or barnyard aroma
  • Discuss

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