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Biotechnology - Beer and Wine

Exercise : Beer and Wine - Section 1
  • Beer and Wine - Section 1
41.
Carbonic maceration wines
are made from crushed grapes
are very fruity white wines
are produced in California
are low tannin red wines
Answer: Option
Explanation:
No answer description is available. Let's discuss.
42.
If a winemaker wanted to make a deeply colored red wine, which of the following should not be done?
Bleed off juice prior to fermenting on skins
Ferment at a high temperature
Use whole clusters
Punch down at least once a day
Answer: Option
Explanation:
No answer description is available. Let's discuss.
43.
Alcohol content of sake varies from
1-5 %
4-17 %
17-25%
more than 25%
Answer: Option
Explanation:
No answer description is available. Let's discuss.
44.
Wort is boiled with the hops
to help in protein coagulation
to provide bitter taste and flavour to the beer
to help in the coagulation of tannins
All of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
45.
Wine yeast
is sensitive to sulphur di oxide
is resistant to sulphur di oxide
shows enhanced enzyme production in presence of sulphur di oxide
none of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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