Biotechnology - Beer and Wine

Exercise :: Beer and Wine - Section 1

  • Beer and Wine - Section 1
41. 

Carbonic maceration wines

A. are made from crushed grapes
B. are very fruity white wines
C. are produced in California
D. are low tannin red wines

Answer: Option D

Explanation:

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

42. 

If a winemaker wanted to make a deeply colored red wine, which of the following should not be done?

A. Bleed off juice prior to fermenting on skins
B. Ferment at a high temperature
C. Use whole clusters
D. Punch down at least once a day

Answer: Option C

Explanation:

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43. 

Alcohol content of sake varies from

A. 1-5 %
B. 4-17 %
C. 17-25%
D. more than 25%

Answer: Option B

Explanation:

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44. 

Wort is boiled with the hops

A. to help in protein coagulation
B. to provide bitter taste and flavour to the beer
C. to help in the coagulation of tannins
D. All of the above

Answer: Option B

Explanation:

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45. 

Wine yeast

A. is sensitive to sulphur di oxide
B. is resistant to sulphur di oxide
C. shows enhanced enzyme production in presence of sulphur di oxide
D. none of the above

Answer: Option B

Explanation:

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