Biotechnology - Beer and Wine

Exercise :: Beer and Wine - Section 1

  • Beer and Wine - Section 1
26. 

Wine is obtained after alcoholic fermentation of

A. rice
B. wheat
C. grapes
D. barley

Answer: Option C

Explanation:

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

27. 

After storage and recarbonation, left over yeast is separated by

A. centrifugation
B. filtration
C. cell disruption
D. need not to be separated

Answer: Option B

Explanation:

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

28. 

Sodium or potassium meta bi sulphate is added to crushed grapes to

A. enhance the flavouring compound
B. check the undesirable organisms
C. maintain pH
D. all of the above

Answer: Option B

Explanation:

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

29. 

A hydrometer

A. measures wine acid
B. requires a few drops of juice
C. measures alcohol in the wine
D. measures grape sugar

Answer: Option D

Explanation:

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

30. 

Punching down is done

A. for the same reasons as pumping over
B. to extract tannin
C. both (a) and (b)
D. to keep the cap dry

Answer: Option D

Explanation:

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