WINE AND BEER QUIZ

The spoilage most commonly occurring in wine is tourne which refers to

None of these

acid formation from aldehyde and ketones

both (a) and (b)

acid formation from sugars, glucose and fructose

TRUE ANSWER : ?
YOUR ANSWER : ?

Sarcina sickness of beer is caused by

Zygomonas anaeroium

S. carlsbergensis

Pedicoccus cerevisiae

Saccharomyces cerevisiae

TRUE ANSWER : ?
YOUR ANSWER : ?

The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by

sourness

all of these

popiness

turbidity

TRUE ANSWER : ?
YOUR ANSWER : ?

Acetic acid bacteria spoiling musts and wines are inhibited by

24-25% alcohol by volume

14-15% alcohol by volume

5-7% alcohol by volume

30-35% alcohol by volume

TRUE ANSWER : ?
YOUR ANSWER : ?

Parsnip like odour and taste in beer is caused by

S. carlsbergensis

Flavobacterium proteus

Lactobacillus patorianus

Zygomonas anaeroium

TRUE ANSWER : ?
YOUR ANSWER : ?

The potential spoilage organism in beer is

S. carlsbergensis

Saccharomyces diastaticus

S. cerevisiae

S. lactis

TRUE ANSWER : ?
YOUR ANSWER : ?

Most important species of vinegar bacteria causing sliminess is

Saccharomyces carlsbergiensis

Lactobacillus lactis

Acetobacter aceti

None of these

TRUE ANSWER : ?
YOUR ANSWER : ?

Which of the following is not an ale type of beer?

Stout

Weiss beer

Porterr

Pilsener

TRUE ANSWER : ?
YOUR ANSWER : ?

If the mash in the brewhouse is held too long it may undergo

butyric acid fermentation

lactic acid fermentation

citric acid fermentation

both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called

amertume

none of these

mannitic

pousse

TRUE ANSWER : ?
YOUR ANSWER : ?

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