E-PolyLearning

1. The yeast generated during the fermentation of beer is generally separated by
a. centrifugation
b. filtration
c. cell disruption
d. all of these
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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
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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%
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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
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Answer: (d).All of the above

5. Bock beer is prepared from
a. roasted germinated barley seeds
b. rice
c. wheat
d. grapes
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Answer: (a).roasted germinated barley seeds

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