18 Top WINE and BEER Questions and Answers pdf

1. Sarcina sickness of beer is caused by

A. Saccharomyces cerevisiae
B. Pedicoccus cerevisiae
C. S. carlsbergensis
D. Zygomonas anaeroium

Answer: B

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

A. sourness
B. turbidity
C. popiness
D. all of these

Answer: D

3. Parsnip like odour and taste in beer is caused by

A. Flavobacterium proteus
B. Zygomonas anaeroium
C. Lactobacillus patorianus
D. S. carlsbergensis

Answer: A

4. A special beer yeast of the bottom type is

A. S. cerevisiae
B. S. carlsbergensis
C. S. thermophillus
D. none of these

Answer: B

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

A. mannkic
B. mannitic
C. amertume
D. none of these

Answer: B

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

A. the rate of hydrogenation
B. the rate of acetification
C. the rate of esterification
D. the rate of purification

Answer: B

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

A. Sake
B. Pulpue
C. Sonti
D. Lager

Answer: A

8. The crushed grapes used for wine manufacturing are also known as

A. wort
B. must
C. hop
D. pilsener

Answer: B

9. The potential spoilage organism in beer is

A. Saccharomyces diastaticus
B. S. carlsbergensis
C. S. cerevisiae
D. S. lactis

Answer: A

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

A. butyric acid fermentation
B. lactic acid fermentation
C. both (a) and (b)
D. citric acid fermentation

Answer: C

WINE and BEER Questions and Answers :-

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

A. acid formation from aldehyde and ketones
B. acid formation from sugars, glucose and fructose
C. both (a) and (b)
D. none of the above

Answer: B

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

A. pousse
B. amertume
C. mannitic
D. none of these

Answer: A

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

A. Saccharomyces cerevisiae
B. Saccharomyces carlsbergenesis
C. Bacillus subtilis
D. Pedicoccus cerevisiae

Answer: A

14. Acetic acid bacteria spoiling musts and wines are inhibited by

A. 5-7% alcohol by volume
B. 14-15% alcohol by volume
C. 24-25% alcohol by volume
D. 30-35% alcohol by volume

Answer: B

15. The micro-organisms causing wine spoilage are

A. wild yeast
B. moulds
C. bacteria
D. all of these

Answer: D

16. Most important species of vinegar bacteria causing sliminess is

A. Acetobacter aceti
B. Saccharomyces carlsbergiensis
C. Lactobacillus lactis
D. None of the above

Answer: A

17. Which of the following is not an ale type of beer?

A. Weiss beer
B. Porterr
C. Stout
D. Pilsener

Answer: D

18. S. patorianns can cause

A. cloudiness in beer
B. ester like taste in beer
C. stringent taste in beer
D. bitter taste

Answer: A