Exercise: Beer And Wine

Questions for: Beer And Wine

The dried malt is the source of
A:
amylase
B:
proteinases
C:
both (a) and (b)
D:
cellulase
Answer: C
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Maturation of the beers is carried out at
A:
14°C
B:
10°C
C:
6°C
D:
2°C
Answer: D
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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: D
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A hydrometer
A:
measures wine acid
B:
requires a few drops of juice
C:
measures alcohol in the wine
D:
measures grape sugar
Answer: D
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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: B
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