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MCQs

Total Questions : 189 | Page 5 of 19 pages
Question 41. 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)
Answer: (c).both (a) and (b)
Question 42. 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
Answer: (a).centrifugation
Question 43. 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%
Answer: (d).14-20%
Question 44. 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
Answer: (a).roasted germinated barley seeds
Question 45. 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
Answer: (d).All of the above
Question 46. The organism used for the preparation of sake is
  1.    Rhizopus sonti
  2.    Aspergillus oryzae
  3.    Lactobacillus vermiformis
  4.    Saccharomyces pyriformis
 Discuss Question
Answer: Option B. -> Aspergillus oryzae
Answer: (b).Aspergillus oryzae
Question 47. As the fermentation for the ethanol production is over, the cells are separated to get the biomass of yeast cells that is used
  1.    for next fermentation
  2.    as single cell protein for animal feed
  3.    as manure
  4.    all of the above
 Discuss Question
Answer: Option B. -> as single cell protein for animal feed
Answer: (b).as single cell protein for animal feed
Question 48. The fermentor can be sterilized by
  1.    keeping it in the oven
  2.    steam under pressure
  3.    boiling
  4.    all of these
 Discuss Question
Answer: Option B. -> steam under pressure
Answer: (b).steam under pressure
Question 49. The organism used for the preparation of sonti is
  1.    Rhizopus sonti
  2.    Aspergillus oryzae
  3.    Lactobacillus vermiformis
  4.    Saccharomyces pyriformis
 Discuss Question
Answer: Option A. -> Rhizopus sonti
Answer: (a).Rhizopus sonti
Question 50. Sonti is
  1.    rice beer or wine of India
  2.    wheat beer or wine
  3.    barley beer or wine
  4.    rice beer or wine of Japan
 Discuss Question
Answer: Option A. -> rice beer or wine of India
Answer: (a).rice beer or wine of India

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