Wine and Beer

YOU CAN DOWNLOAD 200+ SUBJECTS PDF BOOK FOR COMPETITIVE EXAMINATIONS

CLICK HERE TO DOWNLOAD

Wine and Beer

Question 1 [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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 [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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 [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
Sarcina sickness of beer is caused by
A
Saccharomyces cerevisiae
B
Pedicoccus cerevisiae
C
S. carlsbergensis
D
Zygomonas anaeroium
Question 4 [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by
A
sourness
B
turbidity
C
popiness
D
all of these
Question 5 [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
The potential spoilage organism in beer is
A
Saccharomyces diastaticus
B
S. carlsbergensis
C
S. cerevisiae
D
S. lactis
There are 5 questions to complete.