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Biotechnology Objective Questions { Beer and Wine }



1. The yeast generated during the fermentation of beer is generally separated by
A.centrifugation
B.filtration
C.cell disruption
D.all of these
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2. 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
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3. 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%
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4. 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
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5. Bock beer is prepared from
A.roasted germinated barley seeds
B.rice
C.wheat
D.grapes
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6. Sherry is a type of
A.wine
B.beer
C.brandy
D.none of these
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7. 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
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