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 9 of 9

Discuss
Answer: (b).a fed batch reactor can be used to maintain low ethanol concentrations
Q82.
For the recovery of citric acid after fermentation, Ca(OH)2 is added to the slurry to
Discuss
Answer: (b).precipitate calcium citrate
Q83.
Which of the following microorganism is used for the production of citric acid?
Discuss
Answer: (c).Aspergillus niger
Q84.
Sugar content of the fermentation medium for citric acid is maintained at
Discuss
Answer: (c).20-25 %
Q85.
Spirit vinegar is produced from
Discuss
Answer: (c).ethanol
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