BEER AND WINE QUIZ

both (a) and (b)

for the same reasons as pumping over

to extract tannin

to keep the cap dry

cell disruption

centrifugation

need not to be separated

filtration

Quantity of hops used is more than in lager beer

All of these

Top yeast of S cerevisiae is used

Fermentation is quick and completes in 5-7 days

the wine will be too low in acid

the wine will have an odd odor

malic acid may precipitate, leaving small crystals

the wine may be microbially unstable

barley beer or wine

wheat beer or wine

rice beer or wine of India

rice beer or wine of Japan

wine

brandy

beer

none of these

either of the above

top yeast

middle yeast

bottom yeast

Saccharomyces pyriformis

Rhizopus sonti

Aspergillus oryzae

Lactobacillus vermiformis

rice beer or wine of India

rice beer or wine of Japan

wheat beer or wine

barley beer or wine

To reduce possible microbial spoilage

To extract tannin

To keep the cap moist

To oxidize the wine