Hotel Management Class Test 31

Alcoholic Beverages:- Fermented beverages Wines, Definition & description Class Test

Welcome to your Alcoholic Beverages:- Fermented beverages Wines, Definition & description Class Test, Hope you understand the class & now it's time to examine yourself through test. Remember you have only 10 minutes to complete the class test after 10 minutes Class test will be automatically submit.आपका स्वागत है आपके मादक पेय पदार्थ:- किण्वित पेय पदार्थ वाइन, परिभाषा और विवरण क्लास टेस्ट में, आशा है कि आप क्लास को समझ गए होंगे और अब टेस्ट के माध्यम से खुद को परखने का समय आ गया है। याद रखें कि आपके पास क्लास टेस्ट पूरा करने के लिए केवल 10 मिनट हैं 10 मिनट के बाद क्लास टेस्ट अपने आप सबमिट हो जाएगा।

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1.What is a fermented beverage?

A beverage with added spirits

A beverage that contains caffeine

A beverage made by fermenting natural sugars

A beverage that is distilled after fermentation

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2. Which microorganism is primarily responsible for fermentation in alcoholic beverages?

Bacteria

Yeast

Mold

Virus

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3. Which of the following is a fermented beverage?

Brandy

Beer

Vodka

Rum

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4. The primary sugar source in wine fermentation comes from:

Honey

Barley

Grapes

Rice

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5. Alcoholic fermentation typically produces which two main products?

Water and sugar

Carbon dioxide and ethanol

Oxygen and glucose

Acetic acid and ethanol

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6. Wine is primarily made from which fruit?

Apple

Plum

Grape

Cherry

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7. What is the typical alcohol content range of table wine?

3–5%

5–7%

9–14%

18–25%

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8. Which of the following is not a type of wine?

Red wine

White wine

Sparkling wine

Malt wine

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9. Sparkling wine is characterized by the presence of:

Oak flavor

High alcohol

Carbon dioxide bubbles

Fruit pulp

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10. What does "vintage" refer to in wine production?

The year the wine was bottled

The type of grape used

The year the grapes were harvested

The winery's location

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11. Red wine is made using which part of the grape?

Only juice

Juice and skin

Juice and stem

Only the seeds

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12. White wine is typically fermented without:

Sugar

Yeast

Grape skins

Alcohol

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13. Rosé wine is made by:

Blending red and white wine

Using only red grapes

Fermenting with grape skins briefly

Using only white grapes

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14. Dessert wines usually have:

Low alcohol and high bitterness

High alcohol and low sugar

High sugar content

No fermentation

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15. Which of the following is a fortified wine?

Sauvignon Blanc

Shiraz

Port

Riesling

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16. Which term describes the crushing of grapes to release juice?

Decanting

Pressing

Tasting

Aging

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17. Malolactic fermentation in wine converts:

Alcohol into sugar

Sugar into carbon dioxide

Malic acid into lactic acid

Yeast into alcohol

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18. What is the main purpose of aging wine in oak barrels?

To increase sugar content

. To decrease acidity

To add complexity and flavor

To kill bacteria

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19. What is 'must' in winemaking?

A type of grape

The final bottled product

Crushed grape juice with skins and seeds

A wine defect

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20. The process of separating solids from liquid in winemaking is known as:

Blending

Clarifying

Racking

Decanting

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21. Which country is the largest wine producer by volume?

France

Spain

USA

Italy

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22. The term 'terroir' refers to:

The shape of the wine bottle

The blend of grape varietals

The environmental factors affecting grape growing

A wine-tasting technique

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23. What does ‘Appellation d'Origine Contrôlée (AOC)’ guarantee?

Organic production

Low alcohol

Geographic origin and quality standards

Low cost

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24. Which of the following is a famous wine-producing region in France?

Tuscany

Rioja

Bordeaux

Napa Valley

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25. What is the legal drinking age for wine in most European countries?

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26. What is the correct temperature to serve white wine?

Room temperature

7–10°C (45–50°F)

16–18°C (60–65°F)

Freezing point

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27. Which of the following wine glasses is most suitable for red wine?

Tall, narrow flute

Small, round glass

Large, wide bowl glass

Mug

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28. What is the purpose of swirling wine in a glass before tasting?

To cool it

To mix sediment

To release aromas

To warm it

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29. Tannins in wine contribute to:

Sweetness

Acidity

Bitterness and mouth-drying sensation

Color only

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30. Decanting wine is mainly done to:

Chill it quickly

Add sugar

Remove sediment and aerate

Serve it stylishly

Your score is

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