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MCQs

Total Questions : 189 | Page 4 of 19 pages
Question 31. Sherry is a type of
  1.    wine
  2.    beer
  3.    brandy
  4.    none of these
 Discuss Question
Answer: Option A. -> wine
Answer: (a).wine
Question 32. The process of making malt as soluble as possible by using enzymes adjuncts etc is known as
  1.    brewing
  2.    malting
  3.    mashing
  4.    pitching
 Discuss Question
Answer: Option C. -> mashing
Answer: (c).mashing
Question 33. 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
Answer: (a).To oxidize the wine
Question 34. Chaptalization is
  1.    adding sucrose to must
  2.    adding grape juice to must
  3.    adding sugar to wine before bottling
  4.    adding grape juice to wine before bottling
 Discuss Question
Answer: Option A. -> adding sucrose to must
Answer: (a).adding sucrose to must
Question 35. The term Racking refers to
  1.    stacking unlabeled wine in bins for aging
  2.    adding yeast to initiate fermentation
  3.    storing hoses to drain on a slanted board
  4.    removing clear liquid from sediment
 Discuss Question
Answer: Option D. -> removing clear liquid from sediment
Answer: (d).removing clear liquid from sediment
Question 36. Wort is
  1.    an aqueous extract of malt
  2.    malted barley
  3.    coagulated protein obtained during boiling
  4.    none of the above
 Discuss Question
Answer: Option A. -> an aqueous extract of malt
Answer: (a).an aqueous extract of malt
Question 37. Which is not correct about blush wines?
  1.    They are stored in barrels
  2.    They are bottled within a year
  3.    They are usually slightly sweet
  4.    They are fermented in stainless steel
 Discuss Question
Answer: Option A. -> They are stored in barrels
Answer: (a).They are stored in barrels
Question 38. 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
Answer: (c).maltose and peptone as well as peptides
Question 39. How long does it take to complete fermentation process in case of red wine?
  1.    1-3 days
  2.    3-5 days
  3.    5-7 days
  4.    7-11 days
 Discuss Question
Answer: Option B. -> 3-5 days
Answer: (b).3-5 days
Question 40. In sparkling wine production, the cuvee is
  1.    the wire cage that holds the cork in place
  2.    the sugar addition just before corking
  3.    the sugar/yeast addition to the base wine
  4.    the base wine
 Discuss Question
Answer: Option D. -> the base wine
Answer: (d).the base wine

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