WINE AND BEER QUIZ

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

citric acid fermentation

lactic acid fermentation

butyric acid fermentation

both (a) and (b)

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Parsnip like odour and taste in beer is caused by

Zygomonas anaeroium

Lactobacillus patorianus

Flavobacterium proteus

S. carlsbergensis

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Sarcina sickness of beer is caused by

Saccharomyces cerevisiae

Pedicoccus cerevisiae

Zygomonas anaeroium

S. carlsbergensis

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

Pedicoccus cerevisiae

Saccharomyces carlsbergenesis

Bacillus subtilis

Saccharomyces cerevisiae

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S. patorianns can cause

cloudiness in beer

ester like taste in beer

stringent taste in beer

bitter taste

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

the rate of esterification

the rate of hydrogenation

the rate of acetification

the rate of purification

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Acetic acid bacteria spoiling musts and wines are inhibited by

5-7% alcohol by volume

14-15% alcohol by volume

30-35% alcohol by volume

24-25% alcohol by volume

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

amertume

mannkic

none of these

mannitic

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

sourness

turbidity

all of these

popiness

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

none of these

pousse

mannitic

amertume

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