Biotechnology - Beer and Wine

Exercise :: Beer and Wine - Section 1

  • Beer and Wine - Section 1
31. 

Maturation of the beers is carried out at

A. 14°C
B. 10°C
C. 6°C
D. 2°C

Answer: Option D

Explanation:

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

32. 

The dried malt is the source of

A. amylase
B. proteinases
C. both (a) and (b)
D. cellulase

Answer: Option C

Explanation:

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33. 

In a hot climate, grapes lose acidity because

A. enough tartaric acid is not made
B. enough malic acid is not made
C. of break down of malic acid
D. of break down of tartaric acid

Answer: Option C

Explanation:

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

34. 

What temperature is maintained during anaerobic fermentation of white wine?

A. 10-21 °C
B. 21-30 °C
C. 30-35 °C
D. 15-25 °C

Answer: Option A

Explanation:

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

35. 

Ales are the beer in which fermentation is carried out using

A. top yeast
B. bottom yeast
C. either of the above
D. middle yeast

Answer: Option A

Explanation:

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