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MCQs

Total Questions : 189 | Page 16 of 19 pages
Question 151. . Which of the following organism is used for the fermentation of grapes?
  1.    Rhizopus sonti
  2.    Aspergillus oryzae
  3.    Lactobacillus vermiformis
  4.    Saccharomyces cerevisiae
 Discuss Question
Answer: Option D. -> Saccharomyces cerevisiae
Question 152. . If the malolactic fermentation is not carried out,
  1.    the wine will have an odd odor
  2.    malic acid may precipitate, leaving small crystals
  3.    the wine may be microbially unstable
  4.    the wine will be too low in acid
 Discuss Question
Answer: Option C. -> the wine may be microbially unstable
Question 153. . Which of the following is true for the lager beer?
  1.    Bottom fermenting yeast is used for the preparation
  2.    Top yeast is used for the preparation
  3.    Require high fermentation temperature
  4.    Both (b) and (c)
 Discuss Question
Answer: Option A. -> Bottom fermenting yeast is used for the preparation
Question 154. . Malting process allows malt amylase and proteinases to degrade starch and protein to
  1.    glucose and peptone as well as peptides
  2.    glucose and amino acids
  3.    maltose and peptone as well as peptides
  4.    maltose and amino acids
 Discuss Question
Answer: Option C. -> maltose and peptone as well as peptides
Question 155. . 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.    malting
  3.    mashing
  4.    pitching
 Discuss Question
Answer: Option B. -> malting
Question 156. . Fining a wine is defined as
  1.    adding one substance to remove another
  2.    removing small particles
  3.    adding acid
  4.    removing tannin
 Discuss Question
Answer: Option A. -> adding one substance to remove another
Question 157. . After storage and recarbonation, left over yeast is separated by
  1.    centrifugation
  2.    filtration
  3.    cell disruption
  4.    need not to be separated
 Discuss Question
Answer: Option B. -> filtration
Question 158. . What temperature is maintained during anaerobic fermentation of red wine?
  1.    20-24 °C
  2.    24-27 °C
  3.    27-31 °C
  4.    31-34 °C
 Discuss Question
Answer: Option B. -> 24-27 °C
Question 159. . Sodium or potassium meta bi sulphate is added to crushed grapes to
  1.    enhance the flavouring compound
  2.    check the undesirable organisms
  3.    maintain pH
  4.    all of the above
 Discuss Question
Answer: Option B. -> check the undesirable organisms
Question 160. .  Wine is obtained after alcoholic fermentation of
  1.    rice
  2.    wheat
  3.    grapes
  4.    barley
 Discuss Question
Answer: Option C. -> grapes

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