Wine and Beer

 

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Wine and Beer

Question 1
If the mash in the brewhouse is held too long it may undergo
A
butyric acid fermentation
B
lactic acid fermentation
C
both (a) and (b)
D
citric acid fermentation

Question 2
Acetic acid bacteria spoiling musts and wines are inhibited by
A
5-7 % alcohol by volume
B
14-15 % alcohol by volume
C
24-25 % alcohol by volume
D
30-35 % alcohol by volume

Question 3
Sarcina sickness of beer is caused by
A
Saccharomyces cerevisiae
B
Pedicoccus cerevisiae
C
S. carlsbergensis
D
Zygomonas anaeroium

Question 4
The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by
A
sourness
B
turbidity
C
popiness
D
all of these

Question 5
The potential spoilage organism in beer is
A
Saccharomyces diastaticus
B
S. carlsbergensis
C
S. cerevisiae
D
S. lactis

Question 6
Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called
A
pousse
B
amertume
C
mannitic
D
none of these

Question 7
Which of the following beer is of Japanese origin with an alcohol content of 14 to 17 %?
A
Sake
B
Pulpue
C
Sonti
D
Lager

Question 8
Which of the following is not an ale type of beer?
A
Weiss beer
B
Porterr
C
Stout
D
Pilsener

Question 9
When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as-
A
mannkic
B
mannitic
C
amertume
D
none of these

Question 10
Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces
A
the rate of hydrogenation
B
the rate of acetification
C
the rate of esterification
D
the rate of purification
There are 10 questions to complete.

 

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