Beer and Wine MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Beer and Wine, a fundamental topic in the field of Biotechnology. Whether you're preparing for competitive exams, honing your problem-solving skills, or simply looking to enhance your abilities in this field, our Beer and Wine MCQs are designed to help you grasp the core concepts and excel in solving problems.

In this section, you'll find a wide range of Beer and Wine mcq questions that explore various aspects of Beer and Wine problems. Each MCQ is crafted to challenge your understanding of Beer and Wine principles, enabling you to refine your problem-solving techniques. Whether you're a student aiming to ace Biotechnology tests, a job seeker preparing for interviews, or someone simply interested in sharpening their skills, our Beer and Wine MCQs are your pathway to success in mastering this essential Biotechnology topic.

Note: Each of the following question comes with multiple answer choices. Select the most appropriate option and test your understanding of Beer and Wine. You can click on an option to test your knowledge before viewing the solution for a MCQ. Happy learning!

So, are you ready to put your Beer and Wine knowledge to the test? Let's get started with our carefully curated MCQs!

Beer and Wine MCQs | Page 3 of 9

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Q21.
Which of the following is true for the lager beer?

a.

Bottom fermenting yeast is used for the preparation

b.

Top yeast is used for the preparation

c.

Require high fermentation temperature

d.

Both (b) and (c)

Discuss
Answer: (a).Bottom fermenting yeast is used for the preparation
Q22.
The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as

a.

brewing

b.

malting

c.

mashing

d.

pitching

Discuss
Answer: (b).malting
Q23.
Fining a wine is defined as

a.

adding one substance to remove another

b.

removing small particles

c.

adding acid

d.

removing tannin

Discuss
Answer: (a).adding one substance to remove another
Q24.
Malolactic fermentation

a.

produces lactic acid

b.

reduces total acidity

c.

produces diacetyl

d.

all of these

Discuss
Answer: (d).all of these
Q25.
What temperature is maintained during anaerobic fermentation of red wine?

a.

20-24 °C

b.

24-27 °C

c.

27-31 °C

d.

31-34 °C

Discuss
Answer: (b).24-27 °C
Q26.
As the fermentation for the ethanol production is over, the cells are separated to get the biomass of yeast cells that is used

a.

for next fermentation

b.

as single cell protein for animal feed

c.

as manure

d.

all of the above

Discuss
Answer: (b).as single cell protein for animal feed
Q27.
The fermentor can be sterilized by

a.

keeping it in the oven

b.

steam under pressure

c.

boiling

d.

all of these

Discuss
Answer: (b).steam under pressure
Q28.
Candida utilis is used for the fermentation of waste sulphate liquor since it ferments

a.

hexoses only

b.

pentoses only

c.

both hexoses and pentoses

d.

none of these

Discuss
Answer: (c).both hexoses and pentoses
Q29.
Yeast is used in the production of

a.

ethyl alcohol

b.

acetic acid

c.

cheese

d.

curd

Discuss
Answer: (a).ethyl alcohol
Q30.
S cerevisiae start producing ethanol with in

a.

10 h

b.

12 h

c.

15 h

d.

24 h

Discuss
Answer: (b).12 h
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