WINE AND BEER QUIZ

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

Saccharomyces cerevisiae

Saccharomyces carlsbergenesis

Bacillus subtilis

Pedicoccus cerevisiae

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

acid formation from aldehyde and ketones

both (a) and (b)

acid formation from sugars, glucose and fructose

None of these

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Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces

the rate of hydrogenation

the rate of esterification

the rate of acetification

the rate of purification

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The crushed grapes used for wine manufacturing are also known as

pilsener

hop

must

wort

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

butyric acid fermentation

lactic acid fermentation

both (a) and (b)

citric acid fermentation

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S. patorianns can cause

ester like taste in beer

bitter taste

cloudiness in beer

stringent taste in beer

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Sarcina sickness of beer is caused by

Zygomonas anaeroium

Saccharomyces cerevisiae

Pedicoccus cerevisiae

S. carlsbergensis

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

sourness

all of these

turbidity

popiness

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The potential spoilage organism in beer is

Saccharomyces diastaticus

S. lactis

S. carlsbergensis

S. cerevisiae

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The micro-organisms causing wine spoilage are

all of these

bacteria

moulds

wild yeast

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