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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

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 2

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 3

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 4

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 5

Bock beer is prepared from

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

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Question 6

Sherry is a type of

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

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Question 7

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 8

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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Question 9

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 10

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 11

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 12

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 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

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 15

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 16

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 17

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 18

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 19

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 20

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 21

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 22

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 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

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 25

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 26

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 27

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 28

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 29

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 30

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 31

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 32

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 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

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 36

Sherry is a type of

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

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Question 37

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 38

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 39

The crushed grapes are known as

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

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Question 40

The dried malt is the source of

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

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Question 41

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 42

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 43

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 44

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 45

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 46

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 47

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 48

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 49

Wine is obtained after alcoholic fermentation of

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

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Question 50

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 51

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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