WINE AND BEER QUIZ

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

acid formation from aldehyde and ketones

acid formation from sugars, glucose and fructose

both (a) and (b)

None of these

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The potential spoilage organism in beer is

S. carlsbergensis

S. lactis

S. cerevisiae

Saccharomyces diastaticus

TRUE ANSWER : ?
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Which of the following is not an ale type of beer?

Porterr

Pilsener

Weiss beer

Stout

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When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as-

mannkic

amertume

mannitic

none of these

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

the rate of acetification

the rate of esterification

the rate of purification

the rate of hydrogenation

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

amertume

none of these

mannitic

pousse

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A special beer yeast of the bottom type is

none of these

S. thermophillus

S. carlsbergensis

S. cerevisiae

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Sarcina sickness of beer is caused by

Pedicoccus cerevisiae

Zygomonas anaeroium

Saccharomyces cerevisiae

S. carlsbergensis

TRUE ANSWER : ?
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Most important species of vinegar bacteria causing sliminess is

None of these

Saccharomyces carlsbergiensis

Acetobacter aceti

Lactobacillus lactis

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Parsnip like odour and taste in beer is caused by

Zygomonas anaeroium

Lactobacillus patorianus

S. carlsbergensis

Flavobacterium proteus

TRUE ANSWER : ?
YOUR ANSWER : ?

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