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MCQs

Total Questions : 189 | Page 13 of 19 pages
Question 121. The organism used for the preparation of sonti is
  1.    Rhizopus sonti
  2.    Lactobacillus vermiformis
  3.    Aspergillus oryzae
  4.    Saccharomyces pyriformis
 Discuss Question
Answer: Option A. -> Rhizopus sonti
Question 122. Sonti is
  1.    rice beer or wine of Japan
  2.    wheat beer or wine
  3.    barley beer or wine
  4.    rice beer or wine of India
 Discuss Question
Answer: Option D. -> rice beer or wine of India
Question 123. How long does it take to complete fermentation process in case of red wine?
  1.    7-11 days
  2.    3-5 days
  3.    5-7 days
  4.    1-3 days
 Discuss Question
Answer: Option B. -> 3-5 days
Question 124. In sparkling wine production, the cuvee is
  1.    the base wine
  2.    the sugar addition just before corking
  3.    the wire cage that holds the cork in place
  4.    the sugar/yeast addition to the base wine
 Discuss Question
Answer: Option A. -> the base wine
Question 125. The organism used for the preparation of sake is
  1.    Rhizopus sonti
  2.    Saccharomyces pyriformis
  3.    Aspergillus oryzae
  4.    Lactobacillus vermiformis
 Discuss Question
Answer: Option C. -> Aspergillus oryzae
Question 126. Carbonic maceration wines
  1.    are low tannin red wines
  2.    are produced in California
  3.    are very fruity white wines
  4.    are made from crushed grapes
 Discuss Question
Answer: Option A. -> are low tannin red wines
Question 127. Wort is boiled with the hops
  1.    to help in the coagulation of tannins
  2.    All of these
  3.    to help in protein coagulation
  4.    to provide bitter taste and flavour to the beer
 Discuss Question
Answer: Option D. -> to provide bitter taste and flavour to the beer
Question 128. Wine yeast
  1.    is sensitive to sulphur di oxide
  2.    shows enhanced enzyme production in presence of sulphur di oxide
  3.    is resistant to sulphur di oxide
  4.    None of these
 Discuss Question
Answer: Option C. -> is resistant to sulphur di oxide
Question 129. If a winemaker wanted to make a deeply colored red wine, which of the following should not be done?
  1.    Ferment at a high temperature
  2.    Punch down at least once a day
  3.    Bleed off juice prior to fermenting on skins
  4.    Use whole clusters
 Discuss Question
Answer: Option D. -> Use whole clusters
Question 130. Alcohol content of sake varies from
  1.    more than 25%
  2.    4-17 %
  3.    17-25%
  4.    1-5 %
 Discuss Question
Answer: Option B. -> 4-17 %

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