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Beer and Wine MCQ Questions & Answers

Beer and Wine MCQs : This section focuses on the "Beer and Wine". These Multiple Choice Questions (MCQs) should be practiced to improve the Beer and Wine skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.




Question 1

If a winemaker wanted to make a deeply colored red wine, which of the following should not be done?

A. Bleed off juice prior to fermenting on skins
B. Ferment at a high temperature
C. Use whole clusters
D. Punch down at least once a day

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Question 2

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

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Question 3

Which of the following is true for the ale beer?

A. Top yeast of S cerevisiae is used
B. Fermentation is quick and completes in 5-7 days
C. Quantity of hops used is more than in lager beer
D. All of the above

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Question 4

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

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Question 5

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

A. centrifugation
B. filtration
C. cell disruption
D. all of these

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Question 6

Lagers are the beer in which fermentation is carried out using

A. top yeast
B. bottom yeast
C. either of these
D. middle yeast

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Question 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

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Question 8

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

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Question 9

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

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Question 10

Sonti is

A. rice beer or wine of India
B. wheat beer or wine
C. barley beer or wine
D. rice beer or wine of Japan

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Question 11

Bock beer is prepared from

A. roasted germinated barley seeds
B. rice
C. wheat
D. grapes

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Question 12

Sherry is a type of

A. wine
B. beer
C. brandy
D. none of these

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Question 13

Sake is

A. rice beer or wine of India
B. wheat beer or wine
C. barley beer or wine
D. rice beer or wine of Japan

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Question 14

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

A. centrifugation
B. filtration
C. cell disruption
D. All of the above

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Question 15

Wine yeast

A. is sensitive to sulphur di oxide
B. is resistant to sulphur di oxide
C. shows enhanced enzyme production in presence of sulphur di oxide
D. none of the above

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Question 16

Wine is obtained after alcoholic fermentation of

A. rice
B. wheat
C. grapes
D. barley

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Question 17

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

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Question 18

The process of making malt as soluble as possible by using enzymes adjuncts etc is known as

A. brewing
B. malting
C. mashing
D. pitching

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Question 19

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

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Question 20

Wort is

A. an aqueous extract of malt
B. malted barley
C. coagulated protein obtained during boiling
D. None of the above

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Question 21

Carbonic maceration wines

A. are made from crushed grapes
B. are very fruity white wines
C. are produced in California
D. are low tannin red wines

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Question 22

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

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Question 23

Alcohol content of sake varies from

A. 1-5 %
B. 4-17 %
C. 17-25%
D. more than 25%

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Question 24

Which of the following organism is used for the fermentation of grapes?

A. Rhizopus sonti
B. Aspergillus oryzae
C. Lactobacillus vermiformis
D. Saccharomyces cerevisiae

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Question 25

The crystal-like material sometimes found in wine bottles is

A. residual diatomaceous earth
B. tannin
C. prevented by cold stabilizing
D. caused by excessive malic acid

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Question 26

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)

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Question 27

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

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Question 28

A hydrometer

A. measures wine acid
B. requires a few drops of juice
C. measures alcohol in the wine
D. measures grape sugar

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Question 29

Which is not the purpose of punching down?

A. To oxidize the wine
B. To extract tannin
C. To reduce possible microbial spoilage
D. To keep the cap moist

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Question 30

Wort is boiled with the hops

A. to help in protein coagulation
B. to provide bitter taste and flavour to the beer
C. to help in the coagulation of tannins
D. All of the above

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Question 31

Final alcohol content in wine varies from

A. 6-9 % by weight
B. 8-13 % by weight
C. Both A and B
D. 13-15 % by weight

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Question 32

After storage and recarbonation, left over yeast is separated by

A. centrifugation
B. filtration
C. cell disruption
D. need not to be separated

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Question 33

Malolactic fermentation

A. produces lactic acid
B. reduces total acidity
C. produces diacetyl
D. all of these

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Question 34

Maturation of the beers is carried out at

A. 14°C
B. 10°C
C. 6°C
D. 2°C

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Question 35

Fining a wine is defined as

A. adding one substance to remove another
B. removing small particles
C. adding acid
D. removing tannin

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Question 36

Chaptalization is

A. adding sucrose to must
B. adding grape juice to must
C. adding sugar to wine before bottling
D. adding grape juice to wine before bottling

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Question 37

How long does it take to complete fermentation process in case of white wine?

A. 1-3 days
B. 3-5 days
C. 5-7 days
D. 7-11 days

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Question 38

The crushed grapes are known as

A. malt
B. must
C. wort
D. sonti

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Question 39

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

A. Membrane press
B. Continuous press
C. Vertical basket press
D. Horizontal basket press

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Question 40

Grist is

A. coarse powder obtained after milling of malted barley
B. an aqueous extract of malt
C. malted barley
D. coagulated protein obtained during boiling

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Question 41

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

A. 2-5%
B. 5-10%
C. 10-14%
D. 14-20%

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Question 42

Final alcohol content in wine varies from

A. 6-9 % by weight
B. 8-13 % by weight
C. both (a) and (b)
D. 13-15 % by weight

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Question 43

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

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Question 44

The organism used for the preparation of sonti is

A. Rhizopus sonti
B. Aspergillus oryzae
C. Lactobacillus vermiformis
D. Saccharomyces pyriformis

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Question 45

Sherry is a type of

A. wine
B. beer
C. brandy
D. None of the above

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Question 46

The dried malt is the source of

A. amylase
B. proteinases
C. both (a) and (b)
D. cellulase

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Question 47

Volatile acidity is

A. also known as total acidity
B. produced by acetobacter
C. produced by Brettanomyces
D. known for producing a mousy or barnyard aroma

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Question 48

If the malolactic fermentation is not carried out,

A. the wine will have an odd odor
B. malic acid may precipitate, leaving small crystals
C. the wine may be microbially unstable
D. the wine will be too low in acid

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Question 49

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

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Question 50

The organism used for the preparation of sake is

A. Rhizopus sonti
B. Aspergillus oryzae
C. Lactobacillus vermiformis
D. Saccharomyces pyriformis

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Question 51

The term Racking refers to

A. stacking unlabeled wine in bins for aging
B. adding yeast to initiate fermentation
C. storing hoses to drain on a slanted board
D. removing clear liquid from sediment

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