300+ TOP BEER and WINE Objective Questions & Answers

BEER and WINE Multiple Choice Questions :-

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

ANS : 4

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

ANS : 1

3 : The crushed grapes are known as

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

ANS : 2

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

ANS : 4

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

ANS : 3

6 : Alcohol content of sake varies from

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

ANS : 2

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

ANS : 2

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

ANS : 2

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

ANS : 2

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

ANS : 4

11 : The organism used for the preparation of sake is

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

ANS : 2

12 : The organism used for the preparation of sonti is

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

ANS : 1

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

ANS : 1

14 : Maturation of the beers is carried out at

1. 14°C
2. 10°C
3. 6°C
4. 2°C

ANS : 4

15 : The dried malt is the source of

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

ANS : 3

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

ANS : 3

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

ANS : 1

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

ANS : 1

19 : Wine is obtained after alcoholic fermentation of

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

ANS : 3

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

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

ANS : 2

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

ANS : 2

22 : A hydrometer

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

ANS : 4

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

ANS : 4

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)

ANS : 1

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

ANS : 2

BEER and WINE Objective type Questions with Answers

26 : Fining a wine is defined as

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

ANS : 1

27 : Malolactic fermentation

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

ANS : 4

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

ANS : 2

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

ANS : 3

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

ANS : 4

31 : Wort is

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

ANS : 1

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

ANS : 1

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

ANS : 3

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

ANS : 2

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

ANS : 4

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

ANS : 2

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

ANS : 1

38 : Sherry is a type of

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

ANS : 1

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

ANS : 1

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

ANS : 4

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

ANS : 3

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

ANS : 1

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

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

ANS : 1

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

ANS : 3

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%

ANS : 4

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

ANS : 4

47 : Bock beer is prepared from

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

ANS : 1

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