Biotechnology

Question: Fining a wine is defined as
[A].

adding one substance to remove another

[B].

removing small particles

[C].

adding acid

[D].

removing tannin

Answer: Option A

Explanation:

No answer description available for this question.

Question: 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: Option C

Explanation:

No answer description available for this question.

Question: 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: Option D

Explanation:

No answer description available for this question.

Question: Which of the following organism is used for the fermentation of grapes?
[A].

Rhizopus sonti

[B].

Aspergillus oryzae

[C].

Lactobacillus vermiformis

[D].

Saccharomyces cerevisiae

Answer: Option D

Explanation:

No answer description available for this question.

Question: 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: Option B

Explanation:

No answer description available for this question.

Question: A hydrometer
[A].

measures wine acid

[B].

requires a few drops of juice

[C].

measures alcohol in the wine

[D].

measures grape sugar

Answer: Option D

Explanation:

No answer description available for this question.

Question: 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: Option A

Explanation:

No answer description available for this question.

Question: 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: Option C

Explanation:

No answer description available for this question.

Question: 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: Option C

Explanation:

No answer description available for this question.

Question: Malolactic fermentation
[A].

produces lactic acid

[B].

reduces total acidity

[C].

produces diacetyl

[D].

all of these

Answer: Option D

Explanation:

No answer description available for this question.