WINE AND BEER QUIZ

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

both (a) and (b)

citric acid fermentation

lactic acid fermentation

butyric acid fermentation

TRUE ANSWER : ?
YOUR ANSWER : ?

The micro-organisms causing wine spoilage are

bacteria

all of these

moulds

wild yeast

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The fermentation of wine can be carried out using the strains of

Pedicoccus cerevisiae

Saccharomyces carlsbergenesis

Bacillus subtilis

Saccharomyces cerevisiae

TRUE ANSWER : ?
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Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called

amertume

pousse

none of these

mannitic

TRUE ANSWER : ?
YOUR ANSWER : ?

The potential spoilage organism in beer is

Saccharomyces diastaticus

S. lactis

S. carlsbergensis

S. cerevisiae

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Pilsener

Weiss beer

Stout

Porterr

TRUE ANSWER : ?
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A special beer yeast of the bottom type is

S. carlsbergensis

none of these

S. cerevisiae

S. thermophillus

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Acetic acid bacteria spoiling musts and wines are inhibited by

14-15% alcohol by volume

24-25% alcohol by volume

30-35% alcohol by volume

5-7% alcohol by volume

TRUE ANSWER : ?
YOUR ANSWER : ?

Sarcina sickness of beer is caused by

Zygomonas anaeroium

Pedicoccus cerevisiae

S. carlsbergensis

Saccharomyces cerevisiae

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YOUR ANSWER : ?

Parsnip like odour and taste in beer is caused by

Lactobacillus patorianus

Flavobacterium proteus

S. carlsbergensis

Zygomonas anaeroium

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YOUR ANSWER : ?

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