WINE AND BEER QUIZ

The potential spoilage organism in beer is

Saccharomyces diastaticus

S. cerevisiae

S. carlsbergensis

S. lactis

TRUE ANSWER : ?
YOUR ANSWER : ?

Sarcina sickness of beer is caused by

S. carlsbergensis

Zygomonas anaeroium

Pedicoccus cerevisiae

Saccharomyces cerevisiae

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YOUR ANSWER : ?

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

none of these

amertume

mannitic

pousse

TRUE ANSWER : ?
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The spoilage most commonly occurring in wine is tourne which refers to

both (a) and (b)

None of these

acid formation from sugars, glucose and fructose

acid formation from aldehyde and ketones

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

lactic acid fermentation

butyric acid fermentation

citric acid fermentation

both (a) and (b)

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

Weiss beer

Pilsener

Porterr

Stout

TRUE ANSWER : ?
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Parsnip like odour and taste in beer is caused by

S. carlsbergensis

Flavobacterium proteus

Lactobacillus patorianus

Zygomonas anaeroium

TRUE ANSWER : ?
YOUR ANSWER : ?

The crushed grapes used for wine manufacturing are also known as

wort

must

pilsener

hop

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YOUR ANSWER : ?

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

Sake

Pulpue

Lager

Sonti

TRUE ANSWER : ?
YOUR ANSWER : ?

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