Multiple Choice Questions and Answers on Beer and Wine
Question 1 : How long does it take to complete fermentation process in case of white wine?
- 1-3 days
- 3-5 days
- 5-7 days
- 7-11 days
Answer : 4
Question 2 : Which type of press produces the most high quality juice or wine?
- Membrane press
- Continuous press
- Vertical basket press
- Horizontal basket press
Answer : 1
Question 3 : The crushed grapes are known as
- malt
- must
- wort
- sonti
Answer : 2
Question 4 : Carbonic maceration wines
- are made from crushed grapes
- are very fruity white wines
- are produced in California
- are low tannin red wines
Answer : 4
Question 5 : If a winemaker wanted to make a deeply colored red wine, which of the following should not be done?
- Bleed off juice prior to fermenting on skins
- Ferment at a high temperature
- Use whole clusters
- Punch down at least once a day
Answer : 3
Question 6 : Alcohol content of sake varies from
- 1-5 %
- 4-17 %
- 17-25%
- more than 25%
Answer : 2
Question 7 : Wort is boiled with the hops
to help in protein coagulation
- to provide bitter taste and flavour to the beer
- to help in the coagulation of tannins
- All of the above
Answer : 2
Question 8 : Wine yeast
- is sensitive to sulphur di oxide
- is resistant to sulphur di oxide
- shows enhanced enzyme production in presence of sulphur di oxide
- none of the above
Answer : 2
Question 9 : How long does it take to complete fermentation process in case of red wine?
- 1-3 days
- 3-5 days
- 5-7 days
- 7-11 days
Answer : 2
Question 10 : In sparkling wine production, the cuvee is
- the wire cage that holds the cork in place
- the sugar addition just before corking
- the sugar/yeast addition to the base wine
- the base wine
Answer : 4
Question 11 : The organism used for the preparation of sake is
- Rhizopus sonti
- Aspergillus oryzae
- Lactobacillus vermiformis
- Saccharomyces pyriformis
Answer : 2
Question 12 : The organism used for the preparation of sonti is
- Rhizopus sonti
- Aspergillus oryzae
- Lactobacillus vermiformis
- Saccharomyces pyriformis
Answer : 1
Question 13 : Sonti is
- rice beer or wine of India
- wheat beer or wine
- barley beer or wine
- rice beer or wine of Japan
Answer : 1
Question 14 : Maturation of the beers is carried out at
- 14°C
- 10°C
- 6°C
- 2°C
Answer : 4
Question 15 : The dried malt is the source of
- amylase
- proteinases
- both (a) and (b)
- cellulase
Answer : 3
Question 16 : In a hot climate, grapes lose acidity because
- enough tartaric acid is not made
- enough malic acid is not made
- of break down of malic acid
- of break down of tartaric acid
Answer : 3
Question 17 : What temperature is maintained during anaerobic fermentation of white wine?
- 10-21 °C
- 21-30 °C
- 30-35 °C
- 15-25 °C
Answer : 1
Question 18 : Ales are the beer in which fermentation is carried out using
- top yeast
- bottom yeast
- either of the above
- middle yeast
Answer : 1
Question 19 : Wine is obtained after alcoholic fermentation of
- rice
- wheat
- grapes
- barley
Answer : 3
Question 20 : After storage and recarbonation, left over yeast is separated by
- centrifugation
- filtration
- cell disruption
- need not to be separated
Answer : 2
Question 21 : Sodium or potassium meta bi sulphate is added to crushed grapes to
- enhance the flavouring compound
- check the undesirable organisms
- maintain pH
- all of the above
Answer : 2
Question 22 : A hydrometer
- measures wine acid
- requires a few drops of juice
- measures alcohol in the wine
- measures grape sugar
Answer : 4
Question 23 : Punching down is done
- for the same reasons as pumping over
- to extract tannin
- both (1) and (2)
- to keep the cap dry
Answer : 4
Question 24 : Which of the following is true for the lager beer?
- Bottom fermenting yeast is used for the preparation
- Top yeast is used for the preparation
- Require high fermentation temperature
- Both (2) and (3)
Answer : 1
Question 25 : The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as
- brewing
- malting
- mashing
- pitching
Answer : 2
Question 26 : Fining a wine is defined as
- adding one substance to remove another
- removing small particles
- adding acid
- removing tannin
Answer : 1
Question 27 : Malolactic fermentation
- produces lactic acid
- reduces total acidity
- produces diacetyl
- all of these
Answer : 4
Question 28 : What temperature is maintained during anaerobic fermentation of red wine?
- 20-24 °C
- 24-27 °C
- 27-31 °C
- 31-34 °C
Answer : 2
Question 29 : If the malolactic fermentation is not carried out,
- the wine will have an odd odor
- malic acid may precipitate, leaving small crystals
- the wine may be microbially unstable
- the wine will be too low in acid
Answer : 3
Question 30 : Which of the following organism is used for the fermentation of grapes?
- Rhizopus sonti
- Aspergillus oryzae
- Lactobacillus vermiformis
- Saccharomyces cerevisiae
Answer : 4
Question 31 : Wort is
- an aqueous extract of malt
- malted barley
- coagulated protein obtained during boiling
- none of the above
Answer : 1
Question 32 : Which is not correct about blush wines?
- They are stored in barrels
- They are bottled within a year
- They are usually slightly sweet
- They are fermented in stainless steel
Answer : 1
Question 33 : The crystal-like material sometimes found in wine bottles is
- residual diatomaceous earth
- tannin
- prevented by cold stabilizing
- caused by excessive malic acid
Answer : 3
Question 34 : Lagers are the beer in which fermentation is carried out using
- top yeast
- bottom yeast
- either of these
- middle yeast
Answer : 2
Question 35 : Sake is
- rice beer or wine of India
- wheat beer or wine
- barley beer or wine
- rice beer or wine of Japan
Answer : 4
Question 36 : Volatile acidity is
- also known as total acidity
- produced by acetobacter
- produced by Brettanomyces
- known for producing a mousy or barnyard aroma
Answer : 2
Question 37 : Grist is
- coarse powder obtained after milling of malted barley
- an aqueous extract of malt
- malted barley
- coagulated protein obtained during boiling
Answer : 1
Question 38 : Sherry is a type of
- wine
- beer
- brandy
- none of these
Answer : 1
Question 39 : Which is not the purpose of punching down?
- To oxidize the wine
- To extract tannin
- To reduce possible microbial spoilage
- To keep the cap moist
Answer : 1
Question 40 : The term Racking refers to
- stacking unlabeled wine in bins for aging
- adding yeast to initiate fermentation
- storing hoses to drain on a slanted board
- removing clear liquid from sediment
Answer : 4
Question 41 : The process of making malt as soluble as possible by using enzymes adjuncts etc is known as
- brewing
- malting
- mashing
- pitching
Answer : 3
Question 42 : Chaptalization is
- adding sucrose to must
- adding grape juice to must
- adding sugar to wine before bottling
- adding grape juice to wine before bottling
Answer : 1
Question 43 : The yeast generated during the fermentation of beer is generally separated by
- centrifugation
- filtration
- cell disruption
- all of these
Answer : 1
Question 44 : Final alcohol content in wine varies from
- 6-9 % by weight
- 8-13 % by weight
- both (1) and (2)
- 13-15 % by weight
Answer : 3
Question 45 : What is the desirable sugar content of the grapes required for the wine production?
- 2-5%
- 5-10%
- 10-14%
- 14-20%
Answer : 4
Question 46 : Which of the following is true for the ale beer?
- Top yeast of S cerevisiae is used
- Fermentation is quick and completes in 5-7 days
- Quantity of hops used is more than in lager beer
- All of the above
Answer : 4
Question 47 : Bock beer is prepared from
- roasted germinated barley seeds
- rice
- wheat
- grapes
Answer : 1