Beer and Wine – Section 1

1. 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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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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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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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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5. Bock beer is prepared from

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

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