Q. Statement 1: Dry wines are the wines which contain little unfermented sugar.
Statement 2: With the increase in the alcohol content, the growth of yeasts _____

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Q. Statement 1: White wines do not contain the red pigments due to the lack of tannins and extracts.
Statement 2: Sulphur dioxide is added to crushed grapes to _____

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Q. Pasteurization is applied in which of the following ways?

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Q. The purpose of bulk pasteurization is _____

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Q. Statement 1: Packaged beer is pasteurized whereas barrelled beer is not.
Statement 2: All kinds of beers are pasteurized.

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Q. Advantage of cold pasteurization of alcohol over hot pasteurization?

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Q. A vinegar containing 5 grams of acetic acid per 100 cubic centimeters is referred to as _____

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Q. Statement 1: Cider vinegar can be used with strength lesser than 4% of acetic acid.
Statement 2: Cider vinegar is the most popular type of vinegar used.

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Q. Which of the following is included in vinegar fermentation?

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Q. The best means of preventing growth of undesirable organisms in fermented juice is to _____

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Q. Which of the following about vinegar making and manufacturing is true?

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Q. The rate of conversion of alcohol to acetic acid depends on _____

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Q. The principle of adding salt to meat to preserve it is called _____

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Q. Which of the following is the source of salt used for preservation of food items?

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Q. Statement 1: Which among the following types of salts contain chemical impurities?
Statement 2: Which of the following is a use of salt in food?

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Q. The addition of salt during pickling ____________ hence supplementing the action of salt.

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Q. Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.

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Q. Which of the following is NOT a step in commercial curing of cucumber?

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Q. The bitterness of olives is treated by treating olives with 2% _____

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Q. Microorganisms which have higher amount of _____ have been implicated as causes of bloater damage in natural fermentation commercially.

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