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. |
| Q1 ⇒ The process of making malt as soluble as possible by using enzymes adjuncts etc is known as mashing [other wrong options] [Discuss in forum] |
| Q2 ⇒ Wort is an aqueous extract of malt [other wrong options] [Discuss in forum] |
| Q3 ⇒ Fining a wine is defined as adding one substance to remove another [other wrong options] [Discuss in forum] |
| Q4 ⇒ The dried malt is the source of both (a) and (b) [other wrong options] [Discuss in forum] |
| Q5 ⇒ Carbonic maceration wines are low tannin red wines [other wrong options] [Discuss in forum] |
| Q6 ⇒ Which of the following is true for the ale beer? All of the above [other wrong options] [Discuss in forum] |
| Q7 ⇒ Sake is rice beer or wine of Japan [other wrong options] [Discuss in forum] |
| Q8 ⇒ After storage and recarbonation, left over yeast is separated by filtration [other wrong options] [Discuss in forum] |
| Q9 ⇒ Final alcohol content in wine varies from both (a) and (b) [other wrong options] [Discuss in forum] |
| Q10 ⇒ How long does it take to complete fermentation process in case of red wine? 3-5 days [other wrong options] [Discuss in forum] |
| Q11 ⇒ The crystal-like material sometimes found in wine bottles is prevented by cold stabilizing [other wrong options] [Discuss in forum] |
| Q12 ⇒ Wine yeast is resistant to sulphur di oxide [other wrong options] [Discuss in forum] |
| Q13 ⇒ What temperature is maintained during anaerobic fermentation of red wine? 24-27 °C [other wrong options] [Discuss in forum] |
| Q14 ⇒ What temperature is maintained during anaerobic fermentation of white wine? 10-21 °C [other wrong options] [Discuss in forum] |
| Q15 ⇒ Alcohol content of sake varies from 4-17 % [other wrong options] [Discuss in forum] |
| Q16 ⇒ The term Racking refers to removing clear liquid from sediment [other wrong options] [Discuss in forum] |
| Q17 ⇒ Which of the following organism is used for the fermentation of grapes? Saccharomyces cerevisiae [other wrong options] [Discuss in forum] |
| Q18 ⇒ The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as malting [other wrong options] [Discuss in forum] |
| Q19 ⇒ Maturation of the beers is carried out at 2°C [other wrong options] [Discuss in forum] |
| Q20 ⇒ Sonti is rice beer or wine of India [other wrong options] [Discuss in forum] |
| Or |