Biotechnology

Question: Wine is obtained after alcoholic fermentation of
[A].

rice

[B].

wheat

[C].

grapes

[D].

barley

Answer: Option C

Explanation:

No answer description available for this question.

Question: After storage and recarbonation, left over yeast is separated by
[A].

centrifugation

[B].

filtration

[C].

cell disruption

[D].

need not to be separated

Answer: Option B

Explanation:

No answer description available for this question.

Question: Alcohol content of sake varies from
[A].

1-5 %

[B].

4-17 %

[C].

17-25%

[D].

more than 25%

Answer: Option B

Explanation:

No answer description available for this question.

Question: Bock beer is prepared from
[A].

roasted germinated barley seeds

[B].

rice

[C].

wheat

[D].

grapes

Answer: Option A

Explanation:

No answer description available for this question.

Question: Maturation of the beers is carried out at
[A].

14°C

[B].

10°C

[C].

6°C

[D].

2°C

Answer: Option D

Explanation:

No answer description available for this question.

Question: 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: Option B

Explanation:

No answer description available for this question.

Question: 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: Option A

Explanation:

No answer description available for this question.

Question: 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: Option B

Explanation:

No answer description available for this question.

Question: Wort is
[A].

an aqueous extract of malt

[B].

malted barley

[C].

coagulated protein obtained during boiling

[D].

none of the above

Answer: Option A

Explanation:

No answer description available for this question.

Question: 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: Option A

Explanation:

No answer description available for this question.