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
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
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%
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
Question 5
Bock beer is prepared from
A. roasted germinated barley seeds
B. rice
C. wheat
D. grapes
Question 6
Sherry is a type of
A. wine
B. beer
C. brandy
D. None of the above
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
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
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
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
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
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
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
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
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
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
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
Question 18
Wort is
A. an aqueous extract of malt
B. malted barley
C. coagulated protein obtained during boiling
D. None of the above
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
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
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
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
Question 23
Alcohol content of sake varies from
A. 1-5 %
B. 4-17 %
C. 17-25%
D. more than 25%
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
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
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
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
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
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
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
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
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
Question 33
Malolactic fermentation
A. produces lactic acid
B. reduces total acidity
C. produces diacetyl
D. all of these
Question 34
Maturation of the beers is carried out at
A. 14°C
B. 10°C
C. 6°C
D. 2°C
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
Question 36
Sherry is a type of
A. wine
B. beer
C. brandy
D. none of these
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
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
Question 39
The crushed grapes are known as
A. malt
B. must
C. wort
D. sonti
Question 40
The dried malt is the source of
A. amylase
B. proteinases
C. both (a) and (b)
D. cellulase
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
Question 42
The organism used for the preparation of sake is
A. Rhizopus sonti
B. Aspergillus oryzae
C. Lactobacillus vermiformis
D. Saccharomyces pyriformis
Question 43
The organism used for the preparation of sonti is
A. Rhizopus sonti
B. Aspergillus oryzae
C. Lactobacillus vermiformis
D. Saccharomyces pyriformis
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
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
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
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)
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
Question 49
Wine is obtained after alcoholic fermentation of
A. rice
B. wheat
C. grapes
D. barley
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
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