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 6 of 9

Discover more Topics under Biotechnology

Q51.
Wine is obtained after alcoholic fermentation of
Discuss
Answer: (c).grapes
Q52.
After storage and recarbonation, left over yeast is separated by
Discuss
Answer: (b).filtration
Q53.
Sodium or potassium meta bi sulphate is added to crushed grapes to
Discuss
Answer: (b).check the undesirable organisms
Discuss
Answer: (d).measures grape sugar
Discuss
Answer: (d).to keep the cap dry
Discuss
Answer: (a).Bottom fermenting yeast is used for the preparation
Q57.
The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as
Discuss
Answer: (b).malting
Discuss
Answer: (a).adding one substance to remove another
Discuss
Answer: (d).all of these
Q60.
What temperature is maintained during anaerobic fermentation of red wine?
Discuss
Answer: (b).24-27 °C
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