Exercise: Beer And Wine

Questions for: Beer And Wine

Alcohol content of sake varies from
A:
1-5 %
B:
4-17 %
C:
17-25%
D:
more than 25%
Answer: B
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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: C
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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: D
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The organism used for the preparation of sonti is
A:
Rhizopus sonti
B:
Aspergillus oryzae
C:
Lactobacillus vermiformis
D:
Saccharomyces pyriformis
Answer: A
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The organism used for the preparation of sake is
A:
Rhizopus sonti
B:
Aspergillus oryzae
C:
Lactobacillus vermiformis
D:
Saccharomyces pyriformis
Answer: B
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