29. A hydrometer
A.measures wine acid
B.requires a few drops of juice
C.measures alcohol in the wine
D.measures grape sugar

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30. A hydrometer
A.measures wine acid
B.requires a few drops of juice
C.measures alcohol in the wine
D.measures grape sugar

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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

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32. Maturation of the beers is carried out at
A.14°C
B.10°C
C.6°C
D.2°C

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33. The dried malt is the source of
A.amylase
B.proteinases
C.both (a) and (b)
D.cellulase

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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

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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

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