Beer and Wine

Q1: Which type of press produces the most high quality juice or wine?

A Membrane press

B Continuous press

C Vertical basket press

D Horizontal basket press

ANS:A - Membrane press

No answer description is available.

Q2: What temperature is maintained during anaerobic fermentation of white wine?

A 10-21 °C

B 21-30 °C

C 30-35 °C

D 15-25 °C

ANS:A - 10-21 °C

Red wine fermentation temperatures are optimally between 68-86°F (20-30°C), while white wine fermentation temperatures are recommended at or below 59°F (15°C) (Reynolds et al. 2001).

Q3: Fining a wine is defined as

A adding one substance to remove another

B removing small particles

C adding acid

D removing tannin

ANS:A - adding one substance to remove another

Removing tannin is also a relevant option included in wine refining.

Please, check it and clarify.

Q4: Wine is obtained after alcoholic fermentation of

A rice

B wheat

C grapes

D barley

ANS:C - grapes

No answer description is available.

Q5: Chaptalization is

A adding sucrose to must

B adding grape juice to must

C adding sugar to wine before bottling

D adding grape juice to wine before bottling

ANS:A - adding sucrose to must

No answer description is available.

Q6: Lagers are the beer in which fermentation is carried out using

A top yeast

B bottom yeast

C either of these

D middle yeast

ANS:B - bottom yeast

No answer description is available.

Q7: How long does it take to complete fermentation process in case of white wine?

A 1-3 days

B 3-5 days

C 5-7 days

D 7-11 days

ANS:D - 7-11 days

No answer description is available.

Q8: Sonti is

A rice beer or wine of India

B wheat beer or wine

C barley beer or wine

D rice beer or wine of Japan

ANS:A - rice beer or wine of India

No answer description is available.

Q9: The crystal-like material sometimes found in wine bottles is

A residual diatomaceous earth

B tannin

C prevented by cold stabilizing

D caused by excessive malic acid

ANS:C - prevented by cold stabilizing

No answer description is available.

Q10: Which of the following is true for the ale beer?

A Top yeast of S cerevisiae is used

B Fermentation is quick and completes in 5-7 days

C Quantity of hops used is more than in lager beer

D All of the above

ANS:D - All of the above

No answer description is available.

Q11: Which is not correct about blush wines?

A They are stored in barrels

B They are bottled within a year

C They are usually slightly sweet

D They are fermented in stainless steel

ANS:A - They are stored in barrels

No answer description is available.

Q12: Bock beer is prepared from

A roasted germinated barley seeds

B rice

C wheat

D grapes

ANS:A - roasted germinated barley seeds

No answer description is available.

Q13: A hydrometer

A measures wine acid

B requires a few drops of juice

C measures alcohol in the wine

D measures grape sugar

ANS:D - measures grape sugar

No answer description is available.

Q14: Maturation of the beers is carried out at

A 14°C

B 10°C

C 6°C

D 2°C

ANS:D - 2°C

No answer description is available.

Q15: Alcohol content of sake varies from

A 1-5 %

B 4-17 %

C 17-25%

D more than 25%

ANS:B - 4-17 %

No answer description is available.

Q16: The organism used for the preparation of sake is

A Rhizopus sonti

B Aspergillus oryzae

C Lactobacillus vermiformis

D Saccharomyces pyriformis

ANS:B - Aspergillus oryzae

No answer description is available.

Q17: Final alcohol content in wine varies from

A 6-9 % by weight

B 8-13 % by weight

C both (a) and (b)

D 13-15 % by weight

ANS:C - both (a) and (b)

Alcohol conc varies depends upon type of wine like table, sparkling or fortified.

Q18: The dried malt is the source of

A amylase

B proteinases

C both (a) and (b)

D cellulase

ANS:C - both (a) and (b)

No answer description is available.

Q19: Malolactic fermentation

A produces lactic acid

B reduces total acidity

C produces diacetyl

D all of these

ANS:D - all of these

No answer description is available.

Q20: Volatile acidity is

A also known as total acidity

B produced by acetobacter

C produced by Brettanomyces

D known for producing a mousy or barnyard aroma

ANS:B - produced by acetobacter

No answer description is available.

Q21: 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

ANS:B - is resistant to sulphur di oxide

No answer description is available.

Q22: Punching down is done

A for the same reasons as pumping over

B to extract tannin

C both (a) and (b)

D to keep the cap dry

ANS:D - to keep the cap dry

No answer description is available.

Q23: Sodium or potassium meta bi sulphate is added to crushed grapes to

A enhance the flavouring compound

B check the undesirable organisms

C maintain pH

D all of the above

ANS:B - check the undesirable organisms

No answer description is available.

Q24: The crushed grapes are known as

A malt

B must

C wort

D sonti

ANS:B - must

No answer description is available.

Q25: In a hot climate, grapes lose acidity because

A enough tartaric acid is not made

B enough malic acid is not made

C of break down of malic acid

D of break down of tartaric acid

ANS:C - of break down of malic acid

No answer description is available.

Q26: Wort is

A an aqueous extract of malt

B malted barley

C coagulated protein obtained during boiling

D none of the above

ANS:A - an aqueous extract of malt

No answer description is available.

Q27: What temperature is maintained during anaerobic fermentation of red wine?

A 20-24 °C

B 24-27 °C

C 27-31 °C

D 31-34 °C

ANS:B - 24-27 °C

No answer description is available.

Q28: 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

ANS:B - to provide bitter taste and flavour to the beer

No answer description is available.

Q29: Punching down is done

A for the same reasons as pumping over

B to extract tannin

C both (a) and (b)

D to keep the cap dry

ANS:D - to keep the cap dry

No answer description is available.

Q30: Malting process allows malt amylase and proteinases to degrade starch and protein to

A glucose and peptone as well as peptides

B glucose and amino acids

C maltose and peptone as well as peptides

D maltose and amino acids

ANS:C - maltose and peptone as well as peptides

No answer description is available.

Q31: Which is not the purpose of punching down?

A To oxidize the wine

B To extract tannin

C To reduce possible microbial spoilage

D To keep the cap moist

ANS:A - To oxidize the wine

No answer description is available.

Q32: Which of the following is true for the lager beer?

A Bottom fermenting yeast is used for the preparation

B Top yeast is used for the preparation

C Require high fermentation temperature

D Both (b) and (c)

ANS:A - Bottom fermenting yeast is used for the preparation

No answer description is available.

Q33: Grist is

A coarse powder obtained after milling of malted barley

B an aqueous extract of malt

C malted barley

D coagulated protein obtained during boiling

ANS:A - coarse powder obtained after milling of malted barley

No answer description is available.

Q34: Sake is

A rice beer or wine of India

B wheat beer or wine

C barley beer or wine

D rice beer or wine of Japan

ANS:D - rice beer or wine of Japan

No answer description is available.

Q35: After storage and recarbonation, left over yeast is separated by

A centrifugation

B filtration

C cell disruption

D need not to be separated

ANS:B - filtration

No answer description is available.

Q36: 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

ANS:D - are low tannin red wines

No answer description is available.

Q37: The organism used for the preparation of sonti is

A Rhizopus sonti

B Aspergillus oryzae

C Lactobacillus vermiformis

D Saccharomyces pyriformis

ANS:A - Rhizopus sonti

No answer description is available.

Q38: 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

ANS:C - Use whole clusters

No answer description is available.

Q39: How long does it take to complete fermentation process in case of red wine?

A 1-3 days

B 3-5 days

C 5-7 days

D 7-11 days

ANS:B - 3-5 days

No answer description is available.

Q40: 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

ANS:C - Use whole clusters

No answer description is available.

Q41: The yeast generated during the fermentation of beer is generally separated by

A centrifugation

B filtration

C cell disruption

D all of these

ANS:A - centrifugation

What about cell disruption? I mean why is it insufficient to separate yeast?

Q42: After storage and recarbonation, left over yeast is separated by

A centrifugation

B filtration

C cell disruption

D need not to be separated

ANS:B - filtration

No answer description is available.

Q43: In sparkling wine production, the cuvee is

A the wire cage that holds the cork in place

B the sugar addition just before corking

C the sugar/yeast addition to the base wine

D the base wine

ANS:D - the base wine

No answer description is available.

Q44: The term Racking refers to

A stacking unlabeled wine in bins for aging

B adding yeast to initiate fermentation

C storing hoses to drain on a slanted board

D removing clear liquid from sediment

ANS:D - removing clear liquid from sediment

The main aim of racking is to seperate clear wine from haze. In the sediment solid particles get settle down.

Q45: The process of making malt as soluble as possible by using enzymes adjuncts etc is known as

A brewing

B malting

C mashing

D pitching

ANS:C - mashing

In the mashing, malt is boiled up to 60 to 80 dc during that time starch is converted into fermentable sugars.

Q46: Ales are the beer in which fermentation is carried out using

A top yeast

B bottom yeast

C either of the above

D middle yeast

ANS:A - top yeast

No answer description is available.

Q47: If the malolactic fermentation is not carried out,

A the wine will have an odd odor

B malic acid may precipitate, leaving small crystals

C the wine may be microbially unstable

D the wine will be too low in acid

ANS:C - the wine may be microbially unstable

No answer description is available.

Q48: The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as

A brewing

B malting

C mashing

D pitching

ANS:B - malting

No answer description is available.

Q49: Which of the following organism is used for the fermentation of grapes?

A Rhizopus sonti

B Aspergillus oryzae

C Lactobacillus vermiformis

D Saccharomyces cerevisiae

ANS:D - Saccharomyces cerevisiae

No answer description is available.

Q50: What is the desirable sugar content of the grapes required for the wine production?

A 2-5%

B 5-10%

C 10-14%

D 14-20%

ANS:D - 14-20%

14-20% because we need to produce minimum 8% alcohol.

Q51: Sherry is a type of

A wine

B beer

C brandy

D none of these

ANS:A - wine

Sherry is a fortified wine which contain higher alcohol.



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