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MCQs

Total Questions : 189 | Page 3 of 19 pages
Question 21. Carbonic maceration wines
  1.    are made from crushed grapes
  2.    are very fruity white wines
  3.    are produced in California
  4.    are low tannin red wines
 Discuss Question
Answer: Option D. -> are low tannin red wines
Answer: (d).are low tannin red wines
Question 22. If a winemaker wanted to make a deeply colored red wine, which of the following should not be done?
  1.    Bleed off juice prior to fermenting on skins
  2.    Ferment at a high temperature
  3.    Use whole clusters
  4.    Punch down at least once a day
 Discuss Question
Answer: Option C. -> Use whole clusters
Answer: (c).Use whole clusters
Question 23. Alcohol content of sake varies from
  1.    1-5 %
  2.    4-17 %
  3.    17-25%
  4.    more than 25%
 Discuss Question
Answer: Option B. -> 4-17 %
Answer: (b).4-17 %
Question 24. Wort is boiled with the hops
  1.    to help in protein coagulation
  2.    to provide bitter taste and flavour to the beer
  3.    to help in the coagulation of tannins
  4.    All of the above
 Discuss Question
Answer: Option B. -> to provide bitter taste and flavour to the beer
Answer: (b).to provide bitter taste and flavour to the beer
Question 25. Wine yeast
  1.    is sensitive to sulphur di oxide
  2.    is resistant to sulphur di oxide
  3.    shows enhanced enzyme production in presence of sulphur di oxide
  4.    none of the above
 Discuss Question
Answer: Option B. -> is resistant to sulphur di oxide
Answer: (b).is resistant to sulphur di oxide
Question 26. 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
Answer: (b).malting
Question 27. 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
Answer: (a).Bottom fermenting yeast is used for the preparation
Question 28. Malolactic fermentation
  1.    produces lactic acid
  2.    reduces total acidity
  3.    produces diacetyl
  4.    all of these
 Discuss Question
Answer: Option D. -> all of these
Answer: (d).all of these
Question 29. 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
Answer: (a).adding one substance to remove another
Question 30. 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
Answer: (b).24-27 °C

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