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Beer and Wine

Beer and Wine
Alcohol content of sake varies from

17-25%
more than 25%
1-5 %
4-17 %

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Beer and Wine
Sodium or potassium meta bi sulphate is added to crushed grapes to

enhance the flavouring compound
maintain pH
check the undesirable organisms
All of these

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Beer and Wine
In sparkling wine production, the cuvee is

the base wine
the sugar addition just before corking
the sugar/yeast addition to the base wine
the wire cage that holds the cork in place

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Beer and Wine
The organism used for the preparation of sonti is

Lactobacillus vermiformis
Saccharomyces pyriformis
Aspergillus oryzae
Rhizopus sonti

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Beer and Wine
The germination of barley kernels under controlled temperature and humidity to generate enzymes for the degradation of starch and protein is known as

pitching
mashing
brewing
malting

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Beer and Wine
Bock beer is prepared from

rice
wheat
grapes
roasted germinated barley seeds

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MORE MCQ ON Beer and Wine

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