Question
a.
amylase
b.
proteinases
c.
both (a) and (b)
d.
cellulase
Posted under Beer and Wine Biotechnology
Interact with the Community - Share Your Thoughts
Uncertain About the Answer? Seek Clarification Here.
Understand the Explanation? Include it Here.
Q. The dried malt is the source of
Similar Questions
Explore Relevant Multiple Choice Questions (MCQs)
Q. In a hot climate, grapes lose acidity because
View solution
Q. What temperature is maintained during anaerobic fermentation of white wine?
View solution
Q. Ales are the beer in which fermentation is carried out using
View solution
Q. Carbonic maceration wines
View solution
Q. If a winemaker wanted to make a deeply colored red wine, which of the following should not be done?
View solution
Q. Alcohol content of sake varies from
View solution
Q. Wort is boiled with the hops
View solution
Q. Wine yeast
View solution
Q. Wine is obtained after alcoholic fermentation of
View solution
Q. After storage and recarbonation, left over yeast is separated by
View solution
Q. Sodium or potassium meta bi sulphate is added to crushed grapes to
View solution
Q. A hydrometer
View solution
Q. Punching down is done
View solution
Q. Which of the following is true for the lager beer?
View solution
Q. The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as
View solution
Q. Fining a wine is defined as
View solution
Q. Malolactic fermentation
View solution
Q. What temperature is maintained during anaerobic fermentation of red wine?
View solution
Q. Sherry is a type of
View solution
Q. Which is not the purpose of punching down?
View solution
Recommended Subjects
Are you eager to expand your knowledge beyond Biotechnology? We've handpicked a range of related categories that you might find intriguing.
Click on the categories below to discover a wealth of MCQs and enrich your understanding of various subjects. Happy exploring!
