31. Maturation of the beers is carried out at

A. 14°C
B. 10°C
C. 6°C
D. 2°C

32. The dried malt is the source of

A. amylase
B. proteinases
C. both (a) and (b)
D. cellulase

33. In a hot climate, grapes lose acidity because

A. enough tartaric acid is not made
B. enough malic acid is not made
C. of break down of malic acid
D. of break down of tartaric acid

34. What temperature is maintained during anaerobic fermentation of white wine?

A. 10-21 °C
B. 21-30 °C
C. 30-35 °C
D. 15-25 °C

35. Ales are the beer in which fermentation is carried out using

A. top yeast
B. bottom yeast
C. either of the above
D. middle yeast