WINE AND BEER QUIZ

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

butyric acid fermentation

both (a) and (b)

citric acid fermentation

lactic acid fermentation

TRUE ANSWER : ?
YOUR ANSWER : ?

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

popiness

turbidity

sourness

all of these

TRUE ANSWER : ?
YOUR ANSWER : ?

Acetic acid bacteria spoiling musts and wines are inhibited by

24-25% alcohol by volume

30-35% alcohol by volume

14-15% alcohol by volume

5-7% alcohol by volume

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Weiss beer

Pilsener

Porterr

Stout

TRUE ANSWER : ?
YOUR ANSWER : ?

A special beer yeast of the bottom type is

S. carlsbergensis

S. thermophillus

S. cerevisiae

none of these

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Pulpue

Lager

Sonti

Sake

TRUE ANSWER : ?
YOUR ANSWER : ?

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

TRUE ANSWER : ?
YOUR ANSWER : ?

The crushed grapes used for wine manufacturing are also known as

wort

must

pilsener

hop

TRUE ANSWER : ?
YOUR ANSWER : ?

The potential spoilage organism in beer is

S. lactis

S. carlsbergensis

Saccharomyces diastaticus

S. cerevisiae

TRUE ANSWER : ?
YOUR ANSWER : ?

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

acid formation from sugars, glucose and fructose

acid formation from aldehyde and ketones

both (a) and (b)

None of these

TRUE ANSWER : ?
YOUR ANSWER : ?

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