WINE AND BEER QUIZ

Acetic acid bacteria spoiling musts and wines are inhibited by

30-35% alcohol by volume

14-15% alcohol by volume

24-25% alcohol by volume

5-7% alcohol by volume

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Pulpue

Sake

Lager

Sonti

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 acetification

the rate of esterification

the rate of purification

TRUE ANSWER : ?
YOUR ANSWER : ?

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

mannkic

mannitic

amertume

none of these

TRUE ANSWER : ?
YOUR ANSWER : ?

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

both (a) and (b)

None of these

acid formation from aldehyde and ketones

acid formation from sugars, glucose and fructose

TRUE ANSWER : ?
YOUR ANSWER : ?

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

citric acid fermentation

both (a) and (b)

butyric acid fermentation

lactic acid fermentation

TRUE ANSWER : ?
YOUR ANSWER : ?

Sarcina sickness of beer is caused by

S. carlsbergensis

Pedicoccus cerevisiae

Saccharomyces cerevisiae

Zygomonas anaeroium

TRUE ANSWER : ?
YOUR ANSWER : ?

Most important species of vinegar bacteria causing sliminess is

Acetobacter aceti

Lactobacillus lactis

Saccharomyces carlsbergiensis

None of these

TRUE ANSWER : ?
YOUR ANSWER : ?

The crushed grapes used for wine manufacturing are also known as

must

pilsener

hop

wort

TRUE ANSWER : ?
YOUR ANSWER : ?

S. patorianns can cause

ester like taste in beer

cloudiness in beer

bitter taste

stringent taste in beer

TRUE ANSWER : ?
YOUR ANSWER : ?

↑