WINE AND BEER QUIZ

Acetic acid bacteria spoiling musts and wines are inhibited by

30-35% alcohol by volume

14-15% alcohol by volume

5-7% alcohol by volume

24-25% alcohol by volume

TRUE ANSWER : ?
YOUR ANSWER : ?

Parsnip like odour and taste in beer is caused by

Flavobacterium proteus

S. carlsbergensis

Lactobacillus patorianus

Zygomonas anaeroium

TRUE ANSWER : ?
YOUR ANSWER : ?

The crushed grapes used for wine manufacturing are also known as

hop

pilsener

must

wort

TRUE ANSWER : ?
YOUR ANSWER : ?

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

the rate of acetification

the rate of hydrogenation

the rate of esterification

the rate of purification

TRUE ANSWER : ?
YOUR ANSWER : ?

S. patorianns can cause

ester like taste in beer

cloudiness in beer

stringent taste in beer

bitter taste

TRUE ANSWER : ?
YOUR ANSWER : ?

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

popiness

all of these

sourness

turbidity

TRUE ANSWER : ?
YOUR ANSWER : ?

The micro-organisms causing wine spoilage are

moulds

all of these

bacteria

wild yeast

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Lager

Sake

Pulpue

Sonti

TRUE ANSWER : ?
YOUR ANSWER : ?

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

TRUE ANSWER : ?
YOUR ANSWER : ?

The fermentation of wine can be carried out using the strains of

Pedicoccus cerevisiae

Saccharomyces carlsbergenesis

Saccharomyces cerevisiae

Bacillus subtilis

TRUE ANSWER : ?
YOUR ANSWER : ?

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