The maximum concentration of alcohol in beverages that are naturally fermented is:
1. 5 - 10%
2. 10 - 15%
3. 20 - 25%
4. 45 - 50%

Which one of the following alcoholic drinks is produced without distillation?

(1) Wine

(2) Whisky

(3) Rum

(4) Brandy

Codes

Yeast is used in the production of

(1) citric acid and lactic acid

(2) lipase and pectinase

(3) bread and beer

(4) cheese and butter

The most common substrate used in distilleries for the production of ethanol is

(1) soya meal

(2) ground gram

(3) molasses

(4) corn meal

Which of the following plant species you would select for the production of bioethanol?

(1) Brassica

(2) Zea mays

(3) Pongamia

(4) Jatropha

Which of the following statements is incorrect regarding fermentation ?

1. Propionibacterium is used to ferment the cheese.

2. The puffed-up appearance of dough is due to the production of $C{O}_2$ gas. 

3. Fermentation in muscle produces ethanol.

4. Toddy is made by fermenting sap from palms.

Wine and beer are produced directly by fermentation whereas brandy and whisky require both fermentation and distillation. This is because

(1) fermentation is inhibited at an alcohol level of 10-18%

(2) distillation prolongs storage

(3) distillation improves quality

(4) distillation purifies the beverage

Rice wine is 

(1) beer

(2) wine

(3) cider

(4) sake

Yeasts have been used for the commercial production of all except:

(1) Wine

(2) Whisky

(3) Ethanol

(4) Curd