Biotechnology - Beer and Wine

Exercise :: Beer and Wine - Section 1

  • Beer and Wine - Section 1
21. 

Which of the following is true for the lager beer?

A. Bottom fermenting yeast is used for the preparation
B. Top yeast is used for the preparation
C. Require high fermentation temperature
D. Both (b) and (c)

Answer: Option A

Explanation:

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22. 

The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as

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

Answer: Option B

Explanation:

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23. 

Fining a wine is defined as

A. adding one substance to remove another
B. removing small particles
C. adding acid
D. removing tannin

Answer: Option A

Explanation:

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24. 

Malolactic fermentation

A. produces lactic acid
B. reduces total acidity
C. produces diacetyl
D. all of these

Answer: Option D

Explanation:

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25. 

What temperature is maintained during anaerobic fermentation of red wine?

A. 20-24 °C
B. 24-27 °C
C. 27-31 °C
D. 31-34 °C

Answer: Option B

Explanation:

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