WINE AND BEER QUIZ

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

mannitic

pousse

none of these

amertume

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

mannkic

none of these

amertume

mannitic

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

acid formation from aldehyde and ketones

both (a) and (b)

acid formation from sugars, glucose and fructose

None of these

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S. patorianns can cause

stringent taste in beer

ester like taste in beer

bitter taste

cloudiness in beer

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Most important species of vinegar bacteria causing sliminess is

Acetobacter aceti

None of these

Lactobacillus lactis

Saccharomyces carlsbergiensis

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The potential spoilage organism in beer is

S. carlsbergensis

S. lactis

Saccharomyces diastaticus

S. cerevisiae

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Acetic acid bacteria spoiling musts and wines are inhibited by

14-15% alcohol by volume

5-7% alcohol by volume

30-35% alcohol by volume

24-25% alcohol by volume

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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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The micro-organisms causing wine spoilage are

all of these

wild yeast

moulds

bacteria

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A special beer yeast of the bottom type is

S. cerevisiae

S. thermophillus

S. carlsbergensis

none of these

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