A Best Way To Crack Gorenment Job Exams

Biotechnology Objective Questions { Beer and Wine }



29. A hydrometer
A. measures wine acid
B. requires a few drops of juice
C. measures alcohol in the wine
D. measures grape sugar
Discussion
30. A hydrometer
A. measures wine acid
B. requires a few drops of juice
C. measures alcohol in the wine
D. measures grape sugar
Discussion
31. 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
Discussion
32. Maturation of the beers is carried out at
A. 14°C
B. 10°C
C. 6°C
D. 2°C
Discussion
33. The dried malt is the source of
A. amylase
B. proteinases
C. both (a) and (b)
D. cellulase
Discussion
34. 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
Discussion
35. 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
Discussion

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