Biotechnology Objective Questions { Beer and Wine }

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8. 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

9. The process of making malt as soluble as possible by using enzymes adjuncts etc is known as

10. 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

11. The crystal-like material sometimes found in wine bottles is

A. residual diatomaceous earth

C. prevented by cold stabilizing

D. caused by excessive malic acid

12. Lagers are the beer in which fermentation is carried out using

B. bottom yeast

C. either of these

D. middle yeast

13. 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

14. 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

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