| 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
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| 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)
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| 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%
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| 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
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| 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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