BEER AND WINE QUIZ

brewing

pitching

malting

mashing

They are usually slightly sweet

They are stored in barrels

They are bottled within a year

They are fermented in stainless steel

to help in the coagulation of tannins

to provide bitter taste and flavour to the beer

to help in protein coagulation

All of these

wheat beer or wine

rice beer or wine of Japan

barley beer or wine

rice beer or wine of India

maintain pH

All of these

enhance the flavouring compound

check the undesirable organisms

To extract tannin

To reduce possible microbial spoilage

To keep the cap moist

To oxidize the wine

middle yeast

bottom yeast

either of these

top yeast

15-25 °C

10-21 °C

30-35 °C

21-30 °C

wort

sonti

malt

must

caused by excessive malic acid

tannin

prevented by cold stabilizing

residual diatomaceous earth