1. | The yeast generated during the fermentation of beer is generally separated by |
a. | centrifugation |
b. | filtration |
c. | cell disruption |
d. | all of these |
View Answer Report Discuss 50-50! |
Answer: (a).centrifugation
|
2. | Final alcohol content in wine varies from |
a. | 6-9 % by weight |
b. | 8-13 % by weight |
c. | both (a) and (b) |
d. | 13-15 % by weight |
View Answer Report Discuss 50-50! |
Answer: (c).both (a) and (b)
|
3. | What is the desirable sugar content of the grapes required for the wine production? |
a. | 2-5% |
b. | 5-10% |
c. | 10-14% |
d. | 14-20% |
View Answer Report Discuss 50-50! |
Answer: (d).14-20%
|
4. | Which of the following is true for the ale beer? |
a. | Top yeast of S cerevisiae is used |
b. | Fermentation is quick and completes in 5-7 days |
c. | Quantity of hops used is more than in lager beer |
d. | All of the above |
View Answer Report Discuss 50-50! |
Answer: (d).All of the above
|
5. | Bock beer is prepared from |
a. | roasted germinated barley seeds |
b. | rice |
c. | wheat |
d. | grapes |
View Answer Report Discuss 50-50! |
Answer: (a).roasted germinated barley seeds
|