IndiaBIX

Biotechnology - Beer and Wine

Exercise : Beer and Wine - Section 1
  • Beer and Wine - Section 1
1.
The yeast generated during the fermentation of beer is generally separated by
centrifugation
filtration
cell disruption
all of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
2.
Final alcohol content in wine varies from
6-9 % by weight
8-13 % by weight
both (a) and (b)
13-15 % by weight
Answer: Option
Explanation:
No answer description is available. Let's discuss.
3.
What is the desirable sugar content of the grapes required for the wine production?
2-5%
5-10%
10-14%
14-20%
Answer: Option
Explanation:
No answer description is available. Let's discuss.
4.
Which of the following is true for the ale beer?
Top yeast of S cerevisiae is used
Fermentation is quick and completes in 5-7 days
Quantity of hops used is more than in lager beer
All of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
5.
Bock beer is prepared from
roasted germinated barley seeds
rice
wheat
grapes
Answer: Option
Explanation:
No answer description is available. Let's discuss.
Quick links
Quantitative Aptitude
Verbal (English)
Reasoning
Programming
Interview
Placement Papers