WINE AND BEER QUIZ

The potential spoilage organism in beer is

Saccharomyces diastaticus

S. lactis

S. cerevisiae

S. carlsbergensis

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Sarcina sickness of beer is caused by

Saccharomyces cerevisiae

Pedicoccus cerevisiae

S. carlsbergensis

Zygomonas anaeroium

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

the rate of esterification

the rate of acetification

the rate of purification

the rate of hydrogenation

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A special beer yeast of the bottom type is

S. cerevisiae

S. carlsbergensis

none of these

S. thermophillus

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Parsnip like odour and taste in beer is caused by

S. carlsbergensis

Lactobacillus patorianus

Zygomonas anaeroium

Flavobacterium proteus

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The crushed grapes used for wine manufacturing are also known as

hop

must

wort

pilsener

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S. patorianns can cause

ester like taste in beer

stringent taste in beer

bitter taste

cloudiness in beer

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

none of these

mannitic

mannkic

amertume

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

none of these

amertume

pousse

mannitic

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