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 : ?

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

Saccharomyces cerevisiae

Saccharomyces carlsbergenesis

Pedicoccus cerevisiae

Bacillus subtilis

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

Pulpue

Sonti

Lager

Sake

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

citric acid fermentation

both (a) and (b)

lactic acid fermentation

butyric acid fermentation

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S. patorianns can cause

ester like taste in beer

stringent taste in beer

cloudiness in beer

bitter taste

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A special beer yeast of the bottom type is

S. thermophillus

none of these

S. cerevisiae

S. carlsbergensis

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

Stout

Porterr

Weiss beer

Pilsener

TRUE ANSWER : ?
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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 sugars, glucose and fructose

acid formation from aldehyde and ketones

TRUE ANSWER : ?
YOUR ANSWER : ?

The crushed grapes used for wine manufacturing are also known as

wort

hop

must

pilsener

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The potential spoilage organism in beer is

S. lactis

Saccharomyces diastaticus

S. carlsbergensis

S. cerevisiae

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YOUR ANSWER : ?

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