MCQOPTIONS
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MCQOPTIONS
This section includes 48 Mcqs, each offering curated multiple-choice questions to sharpen your Biotechnology knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
The organism used for the preparation of sake is |
| A. | <i>Rhizopus sonti</i> |
| B. | <i>Aspergillus oryzae</i> |
| C. | <i>Lactobacillus vermiformis</i> |
| D. | <i>Saccharomyces pyriformis</i> |
| Answer» C. <i>Lactobacillus vermiformis</i> | |
| 2. |
The organism used for the preparation of sonti is |
| A. | <i>Rhizopus sonti</i> |
| B. | <i>Aspergillus oryzae</i> |
| C. | <i>Lactobacillus vermiformis</i> |
| D. | <i>Saccharomyces pyriformis</i> |
| Answer» B. <i>Aspergillus oryzae</i> | |
| 3. |
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 |
| Answer» B. wheat beer or wine | |
| 4. |
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 |
| Answer» B. 21-30 C | |
| 5. |
Maturation of the beers is carried out at |
| A. | 14 C |
| B. | 10 C |
| C. | 6 C |
| D. | 2 C |
| Answer» E. | |
| 6. |
Wine is obtained after alcoholic fermentation of |
| A. | rice |
| B. | wheat |
| C. | grapes |
| D. | barley |
| Answer» D. barley | |
| 7. |
After storage and recarbonation, left over yeast is separated by |
| A. | centrifugation |
| B. | filtration |
| C. | cell disruption |
| D. | need not to be separated |
| Answer» C. cell disruption | |
| 8. |
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) |
| Answer» B. Top yeast is used for the preparation | |
| 9. |
Fining a wine is defined as |
| A. | adding one substance to remove another |
| B. | removing small particles |
| C. | adding acid |
| D. | removing tannin |
| Answer» B. removing small particles | |
| 10. |
Malolactic fermentation |
| A. | produces lactic acid |
| B. | reduces total acidity |
| C. | produces diacetyl |
| D. | all of these |
| Answer» E. | |
| 11. |
A hydrometer |
| A. | measures wine acid |
| B. | requires a few drops of juice |
| C. | measures alcohol in the wine |
| D. | measures grape sugar |
| Answer» E. | |
| 12. |
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 |
| Answer» E. | |
| 13. |
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 |
| Answer» C. maintain pH | |
| 14. |
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 |
| Answer» D. pitching | |
| 15. |
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 |
| Answer» C. 27-31 C | |
| 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 |
| Answer» D. the wine will be too low in acid | |
| 17. |
Wort is |
| A. | an aqueous extract of malt |
| B. | malted barley |
| C. | coagulated protein obtained during boiling |
| D. | none of the above |
| Answer» B. malted barley | |
| 18. |
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 |
| Answer» B. They are bottled within a year | |
| 19. |
Lagers are the beer in which fermentation is carried out using |
| A. | top yeast |
| B. | bottom yeast |
| C. | either of these |
| D. | middle yeast |
| Answer» C. either of these | |
| 20. |
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 |
| Answer» B. an aqueous extract of malt | |
| 21. |
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 |
| Answer» E. | |
| 22. |
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 |
| Answer» E. | |
| 23. |
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 |
| Answer» B. Continuous press | |
| 24. |
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 |
| Answer» E. | |
| 25. |
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 |
| Answer» D. Punch down at least once a day | |
| 26. |
Alcohol content of sake varies from |
| A. | 1-5 % |
| B. | 4-17 % |
| C. | 17-25% |
| D. | more than 25% |
| Answer» C. 17-25% | |
| 27. |
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 |
| Answer» C. shows enhanced enzyme production in presence of sulphur di oxide | |
| 28. |
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 |
| Answer» D. 13-15 % by weight | |
| 29. |
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 |
| Answer» E. | |
| 30. |
Bock beer is prepared from |
| A. | roasted germinated barley seeds |
| B. | rice |
| C. | wheat |
| D. | grapes |
| Answer» B. rice | |
| 31. |
Sherry is a type of |
| A. | wine |
| B. | beer |
| C. | brandy |
| D. | none of these |
| Answer» B. beer | |
| 32. |
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% |
| Answer» E. | |
| 33. |
The crushed grapes are known as |
| A. | malt |
| B. | must |
| C. | wort |
| D. | sonti |
| Answer» C. wort | |
| 34. |
The yeast generated during the fermentation of beer is generally separated by |
| A. | centrifugation |
| B. | filtration |
| C. | cell disruption |
| D. | all of these |
| Answer» B. filtration | |
| 35. |
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 |
| Answer» B. To extract tannin | |
| 36. |
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 |
| Answer» C. mashing | |
| 37. |
Which of the following organism is used for the fermentation of grapes? |
| A. | <i>Rhizopus sonti</i> |
| B. | <i>Aspergillus oryzae</i> |
| C. | <i>Lactobacillus vermiformis</i> |
| D. | <i>Saccharomyces cerevisiae</i> |
| Answer» E. | |
| 38. |
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 |
| Answer» D. maltose and amino acids | |
| 39. |
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 |
| Answer» B. bottom yeast | |
| 40. |
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 |
| Answer» D. caused by excessive malic acid | |
| 41. |
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 |
| Answer» C. to help in the coagulation of tannins | |
| 42. |
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 |
| Answer» E. | |
| 43. |
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 |
| Answer» B. adding grape juice to must | |
| 44. |
The dried malt is the source of |
| A. | amylase |
| B. | proteinases |
| C. | both (a) and (b) |
| D. | cellulase |
| Answer» D. cellulase | |
| 45. |
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 |
| Answer» D. of break down of tartaric acid | |
| 46. |
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 |
| Answer» E. | |
| 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 |
| Answer» C. produced by Brettanomyces | |
| 48. |
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 |
| Answer» C. 5-7 days | |