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Biotechnology - 33
Wort is A. an aqueous extract of malt B. malted barley C. coagulated protein obtained during boiling D. none of the above Which is not correct about blush wines? A. They are stored in barrels B. They are bottled within a year C. They are usually slightly sweet D. They are fermented in stainless steel Malting process allows malt amylase and proteinases to degrade starch and protein to A. glucose and peptone as well as peptides B. glucose and amino acids C. maltose and peptone as well as peptides D. maltose and amino acids....
Thời gian bắt đầu: Hôm nay lúc 00:06:06(Server time)
Số câu hỏi: 10.   Tổng điểm: 10
Thời gian làm bài: 20 phút.  Thời gian còn lại: 
Cỡ chữ câu hỏi:  Cỡ chữ đáp án:
1-
Wort is
A-
an aqueous extract of malt
B-
malted barley
C-
coagulated protein obtained during boiling
D-
None of the above
2-
Which is not correct about blush wines?
A-
They are stored in barrels
B-
They are bottled within a year
C-
They are usually slightly sweet
D-
They are fermented in stainless steel
3-
Malting process allows malt amylase and proteinases to degrade starch and protein to
A-
glucose and peptone as well as peptides
B-
glucose and amino acids
C-
maltose and peptone as well as peptides
D-
maltose and amino acids
4-
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)
5-
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
6-
Fining a wine is defined as
A-
adding one substance to remove another
B-
removing small particles
C-
adding acid
D-
removing tannin
7-
Malolactic fermentation
A-
produces lactic acid
B-
reduces total acidity
C-
produces diacetyl
D-
All of these
8-
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
9-
Wine is obtained after alcoholic fermentation of
A-
rice
B-
wheat
C-
grapes
D-
barley
10-
After storage and recarbonation, left over yeast is separated by
A-
centrifugation
B-
filtration
C-
cell disruption
D-
need not to be separated
[ Thành Lãm - ST ]

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