WINE AND BEER QUIZ

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

amertume

mannitic

pousse

none of these

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The potential spoilage organism in beer is

S. cerevisiae

Saccharomyces diastaticus

S. lactis

S. carlsbergensis

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

none of these

mannkic

mannitic

amertume

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

popiness

all of these

sourness

turbidity

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Acetic acid bacteria spoiling musts and wines are inhibited by

5-7% alcohol by volume

30-35% alcohol by volume

14-15% alcohol by volume

24-25% alcohol by volume

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Sarcina sickness of beer is caused by

Pedicoccus cerevisiae

Zygomonas anaeroium

S. carlsbergensis

Saccharomyces cerevisiae

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

Sonti

Sake

Pulpue

Lager

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The crushed grapes used for wine manufacturing are also known as

hop

pilsener

must

wort

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Most important species of vinegar bacteria causing sliminess is

Lactobacillus lactis

Saccharomyces carlsbergiensis

Acetobacter aceti

None of these

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S. patorianns can cause

bitter taste

stringent taste in beer

cloudiness in beer

ester like taste in beer

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