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Biotechnology - 34

1-	Sodium or potassium meta bi sulphate is added to crushed grapes to
	A -	enhance the flavouring compound
	B -	check the undesirable organisms
	C -	maintain pH
	D -	All of the above
2-	A hydrometer
	A -	measures wine acid
	B -	requires a few drops of juice
	C -	measures alcohol in the wine
	D -	measures grape sugar
3-	Punching down is done
	A -	for the same reasons as pumping over
	B -	to extract tannin
	C -	Both (a) and (b)
	D -	to keep the cap dry
4-	Maturation of the beers is carried out at
	A -	14°C
	B -	10°C
	C -	6°C
	D -	2°C
5-	The dried malt is the source of
	A -	amylase
	B -	proteinases
	C -	cellulase
	D -	Both (a) and (b)
6-	In a hot climate, grapes lose acidity because
	A -	enough tartaric acid is not made
	B -	enough malic acid is not made
	C -	of break down of malic acid
	D -	of break down of tartaric acid
7-	What temperature is maintained during anaerobic fermentation of white wine?
	A -	10-21 °C
	B -	21-30 °C
	C -	30-35 °C
	D -	15-25 °C
8-	Ales are the beer in which fermentation is carried out using
	A -	top yeast
	B -	bottom yeast
	C -	either of the above
	D -	middle yeast
9-	How long does it take to complete fermentation process in case of red wine?
	A -	1-3 days
	B -	3-5 days
	C -	5-7 days
	D -	7-11 days
10-	In sparkling wine production, the cuvee is
	A -	the wire cage that holds the cork in place
	B -	the sugar addition just before corking
	C -	the sugar/yeast addition to the base wine
	D -	the base wine

[Người đăng: Thành Lãm - ST]

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