IndiaBIX

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?
Bottom fermenting yeast is used for the preparation
Top yeast is used for the preparation
Require high fermentation temperature
Both (b) and (c)
Answer: Option
Explanation:
No answer description is available. Let's discuss.
22.
The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as
brewing
malting
mashing
pitching
Answer: Option
Explanation:
No answer description is available. Let's discuss.
23.
Fining a wine is defined as
adding one substance to remove another
removing small particles
adding acid
removing tannin
Answer: Option
Explanation:
No answer description is available. Let's discuss.
24.
Malolactic fermentation
produces lactic acid
reduces total acidity
produces diacetyl
all of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
25.
What temperature is maintained during anaerobic fermentation of red wine?
20-24 °C
24-27 °C
27-31 °C
31-34 °C
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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