IndiaBIX

Biotechnology - Beer and Wine

Exercise : Beer and Wine - Section 1
  • Beer and Wine - Section 1
31.
Maturation of the beers is carried out at
14°C
10°C
6°C
2°C
Answer: Option
Explanation:
No answer description is available. Let's discuss.
32.
The dried malt is the source of
amylase
proteinases
both (a) and (b)
cellulase
Answer: Option
Explanation:
No answer description is available. Let's discuss.
33.
In a hot climate, grapes lose acidity because
enough tartaric acid is not made
enough malic acid is not made
of break down of malic acid
of break down of tartaric acid
Answer: Option
Explanation:
No answer description is available. Let's discuss.
34.
What temperature is maintained during anaerobic fermentation of white wine?
10-21 °C
21-30 °C
30-35 °C
15-25 °C
Answer: Option
Explanation:
No answer description is available. Let's discuss.
35.
Ales are the beer in which fermentation is carried out using
top yeast
bottom yeast
either of the above
middle yeast
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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