WINE AND BEER QUIZ

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

none of these

pousse

amertume

mannitic

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

both (a) and (b)

butyric acid fermentation

lactic acid fermentation

citric acid fermentation

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

Saccharomyces carlsbergenesis

Bacillus subtilis

Saccharomyces cerevisiae

Pedicoccus cerevisiae

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Acetic acid bacteria spoiling musts and wines are inhibited by

30-35% alcohol by volume

24-25% alcohol by volume

5-7% alcohol by volume

14-15% alcohol by volume

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The potential spoilage organism in beer is

S. carlsbergensis

S. lactis

S. cerevisiae

Saccharomyces diastaticus

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

acid formation from aldehyde and ketones

None of these

acid formation from sugars, glucose and fructose

both (a) and (b)

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A special beer yeast of the bottom type is

none of these

S. thermophillus

S. carlsbergensis

S. cerevisiae

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Parsnip like odour and taste in beer is caused by

S. carlsbergensis

Zygomonas anaeroium

Lactobacillus patorianus

Flavobacterium proteus

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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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Most important species of vinegar bacteria causing sliminess is

Saccharomyces carlsbergiensis

None of these

Lactobacillus lactis

Acetobacter aceti

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