Question

please answer all of them?

Answer 1

Answer:

Question 11

The correct answer is Answer A.

Both the processes of production of red wine as well as white wine may involve the secondacry fermentation process. In still wine production, particularly of red wines and some white wines like Chardonnay, the secondary fermentation process can also usher in the use of malolactic fermentation (or MLF) where the hard, green apple-like malic acid is converted into softer, butter-like lactic acid.

Next Question:

The correct answer is Option-C or Moto.

Yeast starter, is also known as moto & this is a mixture of rice, koji, and water with an extremely high concentration of yeast cells. After the sprinkling of koji kin (Aspergillus) on steamed rice (koji), Aspergillus secretes numerous enzymes which degrades the starch into monosaccharides(sugars) which serve as the raw materials for successive process of fermentation. This gives rise to the yeast starter which contains the sugars required for fermentation. Moto "jump starts" the fermentation process by providing neccessary raw materials for fermentation and in the "moromi"-the final mash mixture, double fermentation occurs wherein the koji mold within the mixture converts starch to sugar and at the same time the yeasts convert sugar to alcohol.

Next question:

The answer is Option-D.

Nearly all beer includes barley malt as the principal starch source mainly because of the fibrous husk of barley which helps in malting, it is economical to produce and at the same time contains larger proportions of starch and liberates a glycosididc enzyme- amylase in the malt which further facilititates conversion of starch to glucose. In addition, rice & corn acts as adjuncts or secondary source of starch to enhance the gross yield so as to supplement the barley source often with intentions of reducing costs, wheat is added as an adjunct so as to retain the foamy head of beer. Potato is not typically used in beer production.

Question 8:

Chenin-blanc is not one of the principal wines used in champagne cuvee (Option- A).

Champagne is a sparkling wine produced from grapes grown in the Champagne region of France. Cuvee-labelled wines refer to usually special blends or wines prepared in selected vats of higher quality, at least in comparison to the manufacterer's regular wine(s).The primary grapes used in the production of Champagne are black Pinot noir and Pinot Meunier but also white Chardonnay. Chardonnay is the grape variety behind the famous white wines of Burgundy. Chenin-blanc is not necessarily used in Champagne preparation rather it is used as a principal variety in preparation of an alternative to Champagne known as Creamnt-de-loire.