Beer and Wine Questions and Answers

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. 1-3 days
  2. 3-5 days
  3. 5-7 days
  4. 7-11 days

Answer : 4

Question 2 : Which type of press produces the most high quality juice or wine?

  1. Membrane press
  2. Continuous press
  3. Vertical basket press
  4. Horizontal basket press

Answer : 1

Question 3 : The crushed grapes are known as

  1. malt
  2. must
  3. wort
  4. sonti

Answer : 2

Question 4 : Carbonic maceration wines

  1. are made from crushed grapes
  2. are very fruity white wines
  3. are produced in California
  4. 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?

  1. Bleed off juice prior to fermenting on skins
  2. Ferment at a high temperature
  3. Use whole clusters
  4. Punch down at least once a day

Answer : 3

Question 6 : Alcohol content of sake varies from

  1. 1-5 %
  2. 4-17 %
  3. 17-25%
  4. more than 25%

Answer : 2

Question 7 : Wort is boiled with the hops

to help in protein coagulation

  1. to provide bitter taste and flavour to the beer
  2. to help in the coagulation of tannins
  3. All of the above

Answer : 2

Question 8 : Wine yeast

  1. is sensitive to sulphur di oxide
  2. is resistant to sulphur di oxide
  3. shows enhanced enzyme production in presence of sulphur di oxide
  4. none of the above

Answer : 2

Question 9 : How long does it take to complete fermentation process in case of red wine?

  1. 1-3 days
  2. 3-5 days
  3. 5-7 days
  4. 7-11 days

Answer : 2

Question 10 : In sparkling wine production, the cuvee is

  1. the wire cage that holds the cork in place
  2. the sugar addition just before corking
  3. the sugar/yeast addition to the base wine
  4. the base wine

Answer : 4

Question 11 : The organism used for the preparation of sake is

  1. Rhizopus sonti
  2. Aspergillus oryzae
  3. Lactobacillus vermiformis
  4. Saccharomyces pyriformis

Answer : 2

Question 12 : The organism used for the preparation of sonti is

  1. Rhizopus sonti
  2. Aspergillus oryzae
  3. Lactobacillus vermiformis
  4. Saccharomyces pyriformis

Answer : 1

Question 13 : Sonti is

  1. rice beer or wine of India
  2. wheat beer or wine
  3. barley beer or wine
  4. rice beer or wine of Japan

Answer : 1

Question 14 : Maturation of the beers is carried out at

  1. 14°C
  2. 10°C
  3. 6°C
  4. 2°C

Answer : 4

Question 15 : The dried malt is the source of

  1. amylase
  2. proteinases
  3. both (a) and (b)
  4. cellulase

Answer : 3

Question 16 : In a hot climate, grapes lose acidity because

  1. enough tartaric acid is not made
  2. enough malic acid is not made
  3. of break down of malic acid
  4. of break down of tartaric acid

Answer : 3

Question 17 : What temperature is maintained during anaerobic fermentation of white wine?

  1. 10-21 °C
  2. 21-30 °C
  3. 30-35 °C
  4. 15-25 °C

Answer : 1

Question 18 : Ales are the beer in which fermentation is carried out using

  1. top yeast
  2. bottom yeast
  3. either of the above
  4. middle yeast

Answer : 1

Question 19 : Wine is obtained after alcoholic fermentation of

  1. rice
  2. wheat
  3. grapes
  4. barley

Answer : 3

Question 20 : After storage and recarbonation, left over yeast is separated by

  1. centrifugation
  2. filtration
  3. cell disruption
  4. need not to be separated

Answer : 2

Question 21 : Sodium or potassium meta bi sulphate is added to crushed grapes to

  1. enhance the flavouring compound
  2. check the undesirable organisms
  3. maintain pH
  4. all of the above

Answer : 2

Question 22 : A hydrometer

  1. measures wine acid
  2. requires a few drops of juice
  3. measures alcohol in the wine
  4. measures grape sugar

Answer : 4

Question 23 : Punching down is done

  1. for the same reasons as pumping over
  2. to extract tannin
  3. both (1) and (2)
  4. to keep the cap dry

Answer : 4

Question 24 : Which of the following is true for the lager beer?

  1. Bottom fermenting yeast is used for the preparation
  2. Top yeast is used for the preparation
  3. Require high fermentation temperature
  4. 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

  1. brewing
  2. malting
  3. mashing
  4. pitching

Answer : 2

Question 26 : Fining a wine is defined as

  1. adding one substance to remove another
  2. removing small particles
  3. adding acid
  4. removing tannin

Answer : 1

Question 27 : Malolactic fermentation

  1. produces lactic acid
  2. reduces total acidity
  3. produces diacetyl
  4. all of these

Answer : 4

Question 28 : What temperature is maintained during anaerobic fermentation of red wine?

  1. 20-24 °C
  2. 24-27 °C
  3. 27-31 °C
  4. 31-34 °C

Answer : 2

Question 29 : If the malolactic fermentation is not carried out,

  1. the wine will have an odd odor
  2. malic acid may precipitate, leaving small crystals
  3. the wine may be microbially unstable
  4. the wine will be too low in acid

Answer : 3

Question 30 : Which of the following organism is used for the fermentation of grapes?

  1. Rhizopus sonti
  2. Aspergillus oryzae
  3. Lactobacillus vermiformis
  4. Saccharomyces cerevisiae

Answer : 4

Question 31 : Wort is

  1. an aqueous extract of malt
  2. malted barley
  3. coagulated protein obtained during boiling
  4. none of the above

Answer : 1

Question 32 : Which is not correct about blush wines?

  1. They are stored in barrels
  2. They are bottled within a year
  3. They are usually slightly sweet
  4. They are fermented in stainless steel

Answer : 1

Question 33 : The crystal-like material sometimes found in wine bottles is

  1. residual diatomaceous earth
  2. tannin
  3. prevented by cold stabilizing
  4. caused by excessive malic acid

Answer : 3

Question 34 : Lagers are the beer in which fermentation is carried out using

  1. top yeast
  2. bottom yeast
  3. either of these
  4. middle yeast

Answer : 2

Question 35 : Sake is

  1. rice beer or wine of India
  2. wheat beer or wine
  3. barley beer or wine
  4. rice beer or wine of Japan

Answer : 4

Question 36 : Volatile acidity is

  1. also known as total acidity
  2. produced by acetobacter
  3. produced by Brettanomyces
  4. known for producing a mousy or barnyard aroma

Answer : 2

Question 37 : Grist is

  1. coarse powder obtained after milling of malted barley
  2. an aqueous extract of malt
  3. malted barley
  4. coagulated protein obtained during boiling

Answer : 1

Question 38 : Sherry is a type of

  1. wine
  2. beer
  3. brandy
  4. none of these

Answer : 1

Question 39 : Which is not the purpose of punching down?

  1. To oxidize the wine
  2. To extract tannin
  3. To reduce possible microbial spoilage
  4. To keep the cap moist

Answer : 1

Question 40 : The term Racking refers to

  1. stacking unlabeled wine in bins for aging
  2. adding yeast to initiate fermentation
  3. storing hoses to drain on a slanted board
  4. 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

  1. brewing
  2. malting
  3. mashing
  4. pitching

Answer : 3

Question 42 : Chaptalization is

  1. adding sucrose to must
  2. adding grape juice to must
  3. adding sugar to wine before bottling
  4. adding grape juice to wine before bottling

Answer : 1

Question 43 : The yeast generated during the fermentation of beer is generally separated by

  1. centrifugation
  2. filtration
  3. cell disruption
  4. all of these

Answer : 1

Question 44 : Final alcohol content in wine varies from

  1. 6-9 % by weight
  2. 8-13 % by weight
  3. both (1) and (2)
  4. 13-15 % by weight

Answer : 3

Question 45 : What is the desirable sugar content of the grapes required for the wine production?

  1. 2-5%
  2. 5-10%
  3. 10-14%
  4. 14-20%

Answer : 4

Question 46 : Which of the following is true for the ale beer?

  1. Top yeast of S cerevisiae is used
  2. Fermentation is quick and completes in 5-7 days
  3. Quantity of hops used is more than in lager beer
  4. All of the above

Answer : 4

Question 47 : Bock beer is prepared from

  1. roasted germinated barley seeds
  2. rice
  3. wheat
  4. grapes

Answer : 1