WINE AND BEER QUIZ

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

amertume

mannitic

pousse

none of these

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Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%?

Sake

Pulpue

Lager

Sonti

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The potential spoilage organism in beer is

S. lactis

S. cerevisiae

S. carlsbergensis

Saccharomyces diastaticus

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Most important species of vinegar bacteria causing sliminess is

None of these

Lactobacillus lactis

Acetobacter aceti

Saccharomyces carlsbergiensis

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

None of these

both (a) and (b)

acid formation from aldehyde and ketones

acid formation from sugars, glucose and fructose

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The crushed grapes used for wine manufacturing are also known as

wort

pilsener

hop

must

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Sarcina sickness of beer is caused by

Pedicoccus cerevisiae

Saccharomyces cerevisiae

S. carlsbergensis

Zygomonas anaeroium

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

all of these

popiness

turbidity

sourness

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

amertume

mannkic

mannitic

none of these

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Acetic acid bacteria spoiling musts and wines are inhibited by

24-25% alcohol by volume

30-35% alcohol by volume

5-7% alcohol by volume

14-15% alcohol by volume

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