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MCQs

Total Questions : 189 | Page 12 of 19 pages
Question 111. Wine is obtained after alcoholic fermentation of
  1.    wheat
  2.    rice
  3.    grapes
  4.    barley
 Discuss Question
Answer: Option C. -> grapes
Question 112. Sodium or potassium meta bi sulphate is added to crushed grapes to
  1.    All of these
  2.    check the undesirable organisms
  3.    maintain pH
  4.    enhance the flavouring compound
 Discuss Question
Answer: Option B. -> check the undesirable organisms
Question 113. A hydrometer
  1.    requires a few drops of juice
  2.    measures grape sugar
  3.    measures alcohol in the wine
  4.    measures wine acid
 Discuss Question
Answer: Option B. -> measures grape sugar
Question 114. Punching down is done
  1.    to keep the cap dry
  2.    for the same reasons as pumping over
  3.    to extract tannin
  4.    both (a) and (b)
 Discuss Question
Answer: Option A. -> to keep the cap dry
Question 115. After storage and recarbonation, left over yeast is separated by
  1.    filtration
  2.    cell disruption
  3.    centrifugation
  4.    need not to be separated
 Discuss Question
Answer: Option A. -> filtration
Question 116. Maturation of the beers is carried out at
  1.    2°C
  2.    6°C
  3.    10°C
  4.    14°C
 Discuss Question
Answer: Option A. -> 2°C
Question 117. The dried malt is the source of
  1.    amylase
  2.    proteinases
  3.    cellulase
  4.    both (a) and (b)
 Discuss Question
Answer: Option D. -> both (a) and (b)
Question 118. In a hot climate, grapes lose acidity because
  1.    enough malic acid is not made
  2.    of break down of tartaric acid
  3.    of break down of malic acid
  4.    enough tartaric acid is not made
 Discuss Question
Answer: Option C. -> of break down of malic acid
Question 119. What temperature is maintained during anaerobic fermentation of white wine?
  1.    21-30 °C
  2.    10-21 °C
  3.    15-25 °C
  4.    30-35 °C
 Discuss Question
Answer: Option B. -> 10-21 °C
Question 120. Ales are the beer in which fermentation is carried out using
  1.    top yeast
  2.    middle yeast
  3.    either of the above
  4.    bottom yeast
 Discuss Question
Answer: Option A. -> top yeast

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