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Total Questions : 189 | Page 14 of 19 pages
Question 131. How long does it take to complete fermentation process in case of white wine?
  1.    7-11 days
  2.    5-7 days
  3.    1-3 days
  4.    3-5 days
 Discuss Question
Answer: Option A. -> 7-11 days
Question 132. The crushed grapes are known as
  1.    must
  2.    wort
  3.    malt
  4.    sonti
 Discuss Question
Answer: Option A. -> must
Question 133. Which type of press produces the most high quality juice or wine?
  1.    Continuous press
  2.    Horizontal basket press
  3.    Membrane press
  4.    Vertical basket press
 Discuss Question
Answer: Option C. -> Membrane press
Question 134.  The yeast generated during the fermentation of beer is generally separated by
  1.    centrifugation
  2.    filtration
  3.    cell disruption
  4.    all of these
 Discuss Question
Answer: Option A. -> centrifugation
Question 135.  Which of the following is true for the ale beer?
  1.    Top yeast of S cerevisiae is used
  2.    Fermentation is quick and completes in 5-7 days
  3.    Quantity of hops used is more than in lager beer
  4.    All of the above
 Discuss Question
Answer: Option D. -> All of the above
Question 136.  What is the desirable sugar content of the grapes required for the wine production?
  1.    2-5%
  2.    5-10%
  3.    10-14%
  4.    14-20%
 Discuss Question
Answer: Option D. -> 14-20%
Question 137.  Final alcohol content in wine varies from
  1.    6-9 % by weight
  2.    8-13 % by weight
  3.    both (a) and (b)
  4.    13-15 % by weight
 Discuss Question
Answer: Option C. -> both (a) and (b)
Question 138.  Bock beer is prepared from
  1.    roasted germinated barley seeds
  2.    rice
  3.    wheat
  4.    grapes
 Discuss Question
Answer: Option A. -> roasted germinated barley seeds
Question 139.  Sherry is a type of
  1.    wine
  2.    beer
  3.    brandy
  4.    none of these
 Discuss Question
Answer: Option A. -> wine
Question 140.  Which is not the purpose of punching down?
  1.    To oxidize the wine
  2.    To extract tannin
  3.    To reduce possible microbial spoilage
  4.    To keep the cap moist
 Discuss Question
Answer: Option A. -> To oxidize the wine

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