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Home⇒ Medical Science⇒ Biotechnology⇒ Beer and wine
1-Dont try to cram or spend more time here just read it fast and cover syllabus then practice MCQ's cheptor of same topic to check your progress. . |
2-Wrong options are also given but dont concentrate there, Right answer is in bold format. |
Q21 ⇒ Sherry is a type of wine [other wrong options] [Discuss in forum] beer brandy none of these |
Q22 ⇒ Grist is coarse powder obtained after milling of malted barley [other wrong options] [Discuss in forum] an aqueous extract of malt malted barley coagulated protein obtained during boiling |
Q23 ⇒ Malting process allows malt amylase and proteinases to degrade starch and protein to maltose and peptone as well as peptides [other wrong options] [Discuss in forum] glucose and peptone as well as peptides glucose and amino acids maltose and amino acids |
Q24 ⇒ A hydrometer measures grape sugar [other wrong options] [Discuss in forum] measures wine acid requires a few drops of juice measures alcohol in the wine |
Q25 ⇒ The organism used for the preparation of sake is Aspergillus oryzae [other wrong options] [Discuss in forum] Rhizopus sonti Lactobacillus vermiformis Saccharomyces pyriformis |
Q26 ⇒ Which type of press produces the most high quality juice or wine? Membrane press [other wrong options] [Discuss in forum] Continuous press Vertical basket press Horizontal basket press |
Q27 ⇒ What is the desirable sugar content of the grapes required for the wine production? 14-20% [other wrong options] [Discuss in forum] 2-5% 5-10% 10-14% |
Q28 ⇒ Lagers are the beer in which fermentation is carried out using bottom yeast [other wrong options] [Discuss in forum] top yeast either of these middle yeast |
Q29 ⇒ Wine is obtained after alcoholic fermentation of grapes [other wrong options] [Discuss in forum] rice wheat barley |
Q30 ⇒ Ales are the beer in which fermentation is carried out using top yeast [other wrong options] [Discuss in forum] bottom yeast either of the above middle yeast |
Q31 ⇒ Wort is boiled with the hops to provide bitter taste and flavour to the beer [other wrong options] [Discuss in forum] to help in protein coagulation to help in the coagulation of tannins All of the above |
Q32 ⇒ The yeast generated during the fermentation of beer is generally separated by centrifugation [other wrong options] [Discuss in forum] filtration cell disruption all of these |
Q33 ⇒ Chaptalization is adding sucrose to must [other wrong options] [Discuss in forum] adding grape juice to must adding sugar to wine before bottling adding grape juice to wine before bottling |
Q34 ⇒ Malolactic fermentation all of these [other wrong options] [Discuss in forum] produces lactic acid reduces total acidity produces diacetyl |
Q35 ⇒ Which is not the purpose of punching down? To oxidize the wine [other wrong options] [Discuss in forum] To extract tannin To reduce possible microbial spoilage To keep the cap moist |
Q36 ⇒ In a hot climate, grapes lose acidity because of break down of malic acid [other wrong options] [Discuss in forum] enough tartaric acid is not made enough malic acid is not made of break down of tartaric acid |
Q37 ⇒ If the malolactic fermentation is not carried out, the wine may be microbially unstable [other wrong options] [Discuss in forum] the wine will have an odd odor malic acid may precipitate, leaving small crystals the wine will be too low in acid |
Q38 ⇒ If a winemaker wanted to make a deeply colored red wine, which of the following should not be done? Use whole clusters [other wrong options] [Discuss in forum] Bleed off juice prior to fermenting on skins Ferment at a high temperature Punch down at least once a day |
Q39 ⇒ Which of the following is true for the lager beer? Bottom fermenting yeast is used for the preparation [other wrong options] [Discuss in forum] Top yeast is used for the preparation Require high fermentation temperature Both (b) and (c) |
Q40 ⇒ Punching down is done to keep the cap dry [other wrong options] [Discuss in forum] for the same reasons as pumping over to extract tannin both (a) and (b) |
Or |