22. 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

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23. Fining a wine is defined as
A.adding one substance to remove another
B.removing small particles
C.adding acid
D.removing tannin

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24. Malolactic fermentation
A.produces lactic acid
B.reduces total acidity
C.produces diacetyl
D.all of these

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25. 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

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26.  Wine is obtained after alcoholic fermentation of
A.rice
B.wheat
C.grapes
D.barley

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27. After storage and recarbonation, left over yeast is separated by
A.centrifugation
B.filtration
C.cell disruption
D.need not to be separated

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28. 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

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