Biotechnology - Beer and Wine

Exercise :: Beer and Wine - Section 1

  • Beer and Wine - Section 1
6. 

Sherry is a type of

A. wine
B. beer
C. brandy
D. none of these

Answer: Option A

Explanation:

No answer description available for this question. Let us discuss.

7. 

Which is not the purpose of punching down?

A. To oxidize the wine
B. To extract tannin
C. To reduce possible microbial spoilage
D. To keep the cap moist

Answer: Option A

Explanation:

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8. 

The term Racking refers to

A. stacking unlabeled wine in bins for aging
B. adding yeast to initiate fermentation
C. storing hoses to drain on a slanted board
D. removing clear liquid from sediment

Answer: Option D

Explanation:

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9. 

The process of making malt as soluble as possible by using enzymes adjuncts etc is known as

A. brewing
B. malting
C. mashing
D. pitching

Answer: Option C

Explanation:

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10. 

Chaptalization is

A. adding sucrose to must
B. adding grape juice to must
C. adding sugar to wine before bottling
D. adding grape juice to wine before bottling

Answer: Option A

Explanation:

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