Statement 1: Dry wines are the wines which contain little unfermented sugar. Statement 2: With the increase in the alcohol content, the growth of yeasts _____

← Prev Question Next Question →

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

Statement 1: Dry wines are the wines which contain little unfermented sugar.

Statement 2: With the increase in the alcohol content, the growth of yeasts _____

(a) True, increases

(b) True, decreases

(c) False, increases

(d) False, decreases

I got this question in class test.

This interesting question is from Principles of Food Preservation by Fermentation-1 topic in portion Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering

1 Answer

Related questions

+1 vote

1 answer

Statement 1: The process of fermentation is – Sugar to acid to carbon dioxide and water. Statement 2: The fermenters that infect human and cause diseases are _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: What is the use of salt in cheese? Statement 2: Eyes of the cheese are formed by the growth of certain bacteria. This makes the cheese round.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Cheese foods have a lower aw than the natural foods. Statement 2: _____ cheese is coagulated with lactic acid.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Generation of lactose fermenting enzymes can occur in a few minutes. Statement 2: Microorganisms first attack _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: White wines do not contain the red pigments due to the lack of tannins and extracts. Statement 2: Sulphur dioxide is added to crushed grapes to _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Which of the following cheeses have a semi soft texture? Statement 2: Which of the following blue cheese is made up of sheep milk?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Organisms such as _____ which attack higher carbohydrates injure the _____ of treated foods.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Seasonal and regional variations have little effect on the sensitivity of a product to damage due to temperature elevation or variation. Statement 2: Faulty processing/ packaging has a major effect in increasing the sensitivity of a product to damage.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Which of the following gases are evolved during putrefaction?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Statement 1: Which among the following types of salts contain chemical impurities? Statement 2: Which of the following is a use of salt in food?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Which of the following is a requisite for a microorganism to be used in fermentation and pickling?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Which of the following is true about cheeses?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Which of the following is the process of anaerobic degradation of proteinaceous materials?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Which of the following is true about fermentation involving gas production?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: When there is an equilibrium between the vapor pressure and the percentage relative humidity, water activity is directly proportional to the percentage relative humidity. Statement 2: Even a water activity as high as 0.85 for food items is considered to be very dry for substances.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Hard-smoked salmon products can be kept without refrigeration. Statement 2: The drying effect of smoke and smoke components is to _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Animal foods must include _____ which prevent the growth of molds and yeast and are adaptable to highly soluble solid concentrations.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Cider vinegar can be used with strength lesser than 4% of acetic acid. Statement 2: Cider vinegar is the most popular type of vinegar used.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Statement 1: With respect to meat, the red portion contains a salt binder to cause tackiness at temperatures above 48 deg C. Statement 2: The white portion + red portion form an integral mass having interface between layers.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Packaged beer is pasteurized whereas barrelled beer is not. Statement 2: All kinds of beers are pasteurized.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

The rate of conversion of alcohol to acetic acid depends on _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Sorbic acid is an effective fungistatic agent. Statement 2: Potassium sorbate solution + ethylene glycol helps in easy precipitation.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Sodium chloride has a higher water activity than sucrose. Statement 2: Sucrose creates structures in water and reduces water activity below what they should be based on concentration alone.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Just like the vapor pressure on an individual component is higher than when it is in bulk, the water activity is low when in bulk. Statement 2: Water activity is directly proportional to the surface tension and molecular weight of water and inversely proportional to density of water.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

The best means of preventing growth of undesirable organisms in fermented juice is to _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

...