MCQOPTIONS
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MCQOPTIONS
This section includes 15 Mcqs, each offering curated multiple-choice questions to sharpen your Fermentation Technology knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Fining is an agent for inhibiting sedimentation. |
| A. | True |
| B. | False |
| Answer» C. | |
| 2. |
Krausen is the cauliflower head formed during active fermentation. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 3. |
What do you mean by Racking? |
| A. | Removal of sweet wort |
| B. | Inoculation of wort with yeast |
| C. | Separation of green beer of yeast |
| D. | Method of raising the temperature |
| Answer» D. Method of raising the temperature | |
| 4. |
Lager is a ____________ |
| A. | Period of low-temperature |
| B. | The vessel used for boiling |
| C. | Cauliflower head |
| D. | Style of beer |
| Answer» E. | |
| 5. |
Carrageenan is ______________ |
| A. | Polysaccharide |
| B. | Monosaccharide |
| C. | Trisaccharide |
| D. | Disaccharide |
| Answer» B. Monosaccharide | |
| 6. |
What do you mean by cold conditioning? |
| A. | High-temperature storage |
| B. | Low-temperature storage |
| C. | Low-pressure storage |
| D. | High-pressure storage |
| Answer» C. Low-pressure storage | |
| 7. |
Which of the following results in a decrease in specific gravity of wort? |
| A. | Attenuation |
| B. | Ageing |
| C. | Cropping |
| D. | Hopping |
| Answer» B. Ageing | |
| 8. |
Ale is ____________ |
| A. | A carbohydrate source |
| B. | A beer brewed from malted barley |
| C. | A flavour imparting substance |
| D. | A yeast |
| Answer» C. A flavour imparting substance | |
| 9. |
Which of the following is the process of maturation? |
| A. | Malting |
| B. | Mashing |
| C. | Ageing |
| D. | Attenuation |
| Answer» D. Attenuation | |
| 10. |
Who concluded that a normal 12 Plato wort required minimum FAM concentration of 160 m/l? |
| A. | Casey and Ingledew |
| B. | Hermia and Schaus |
| C. | Buhler and Copper |
| D. | Copper and Schaus |
| Answer» B. Hermia and Schaus | |
| 11. |
Which of the following effects the yeast? |
| A. | The high concentration of wort |
| B. | Low concentration of wort |
| C. | High precipitation of protein |
| D. | Low precipitation of protein |
| Answer» B. Low concentration of wort | |
| 12. |
Who proposed the use of recycling wort production method? |
| A. | Hermia |
| B. | Schaus |
| C. | Buhler |
| D. | Copper |
| Answer» C. Buhler | |
| 13. |
High-gravity beers have better ____________ |
| A. | Colloidal stability |
| B. | Liquid stability |
| C. | Suspension stability |
| D. | Solution stability |
| Answer» B. Liquid stability | |
| 14. |
Which of the following is not an advantage of high-gravity brewing? |
| A. | The capacity of fermentation is increased |
| B. | Low energy usage |
| C. | Less labour |
| D. | High precipitation of protein |
| Answer» E. | |
| 15. |
Where was high-gravity brewing introduced? |
| A. | India |
| B. | United States |
| C. | United Kingdom |
| D. | Germany |
| Answer» C. United Kingdom | |