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 4 of 9

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Q31.
What is the pH of the medium when molasses is used as substrate for the production of citric acid?

a.

3

b.

4

c.

5

d.

6

Discuss
Answer: (c).5
Q32.
Which of the following nitrogen sources is added in the fermentation medium of citric acid production?

a.

Ammonium salt

b.

Urea

c.

Both (a) and (b)

d.

Peptone

Discuss
Answer: (c).Both (a) and (b)
Q33.
Vinegar is typically produced in fed batch reactors because

a.

a fed batch reactor can be used to maintain low acetic acid concentrations

b.

a fed batch reactor can be used to maintain low ethanol concentrations

c.

acetic acid bacteria tend to ferment at high ethanol concentrations

d.

all of the above

Discuss
Answer: (b).a fed batch reactor can be used to maintain low ethanol concentrations
Q34.
For the recovery of citric acid after fermentation, Ca(OH)2 is added to the slurry to

a.

precipitate calcium carbonate

b.

precipitate calcium citrate

c.

precipitate calcium phosphate

d.

precipitate calcium sulphate

Discuss
Answer: (b).precipitate calcium citrate
Q35.
Which of the following microorganism is used for the production of citric acid?

a.

Lactobacillus bulgaricus

b.

Saccharomyces cerevisiae

c.

Aspergillus niger

d.

Streptococcus lactis

Discuss
Answer: (c).Aspergillus niger
Q36.
The yeast generated during the fermentation of beer is generally separated by

a.

centrifugation

b.

filtration

c.

cell disruption

d.

all of these

Discuss
Answer: (a).centrifugation
Q37.
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

Discuss
Answer: (c).both (a) and (b)
Q38.
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%

Discuss
Answer: (d).14-20%
Q39.
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

Discuss
Answer: (d).All of the above
Q40.
Bock beer is prepared from

a.

roasted germinated barley seeds

b.

rice

c.

wheat

d.

grapes

Discuss
Answer: (a).roasted germinated barley seeds
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