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MCQs

Total Questions : 189 | Page 11 of 19 pages
Question 101. If the malolactic fermentation is not carried out,
  1.    the wine will be too low in acid
  2.    the wine will have an odd odor
  3.    malic acid may precipitate, leaving small crystals
  4.    the wine may be microbially unstable
 Discuss Question
Answer: Option D. -> the wine may be microbially unstable
Question 102. Which is not correct about blush wines?
  1.    They are bottled within a year
  2.    They are fermented in stainless steel
  3.    They are usually slightly sweet
  4.    They are stored in barrels
 Discuss Question
Answer: Option D. -> They are stored in barrels
Question 103. Malting process allows malt amylase and proteinases to degrade starch and protein to
  1.    glucose and amino acids
  2.    maltose and amino acids
  3.    glucose and peptone as well as peptides
  4.    maltose and peptone as well as peptides
 Discuss Question
Answer: Option D. -> maltose and peptone as well as peptides
Question 104. Which of the following organism is used for the fermentation of grapes?
  1.    Lactobacillus vermiformis
  2.    Aspergillus oryzae
  3.    Rhizopus sonti
  4.    Saccharomyces cerevisiae
 Discuss Question
Answer: Option D. -> Saccharomyces cerevisiae
Question 105. Wort is
  1.    malted barley
  2.    coagulated protein obtained during boiling
  3.    None of these
  4.    an aqueous extract of malt
 Discuss Question
Answer: Option D. -> an aqueous extract of malt
Question 106. Which of the following is true for the lager beer?
  1.    Top yeast is used for the preparation
  2.    Bottom fermenting yeast is used for the preparation
  3.    Require high fermentation temperature
  4.    Both (b) and (c)
 Discuss Question
Answer: Option B. -> Bottom fermenting yeast is used for the preparation
Question 107. Fining a wine is defined as
  1.    adding acid
  2.    adding one substance to remove another
  3.    removing small particles
  4.    removing tannin
 Discuss Question
Answer: Option B. -> adding one substance to remove another
Question 108. The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as
  1.    brewing
  2.    pitching
  3.    mashing
  4.    malting
 Discuss Question
Answer: Option D. -> malting
Question 109. Malolactic fermentation
  1.    produces diacetyl
  2.    reduces total acidity
  3.    produces lactic acid
  4.    all of these
 Discuss Question
Answer: Option D. -> all of these
Question 110. What temperature is maintained during anaerobic fermentation of red wine?
  1.    20-24 °C
  2.    27-31 °C
  3.    31-34 °C
  4.    24-27 °C
 Discuss Question
Answer: Option D. -> 24-27 °C

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