Beer and Wine Questions

• In food microbiology and beverage technology, wine is obtained after alcoholic fermentation of which primary raw material?
• During malting and mashing in brewing science, endogenous malt amylases and proteinases degrade starch and protein primarily into which products?
• In red winemaking, approximately how long does primary fermentation typically take to complete under standard cellar conditions?
• White wine production: What fermentation temperature range is commonly maintained during cool, anaerobic fermentation of white wines to preserve aroma?
• In finished table wines, what is the typical final alcohol content (expressed as % by weight, not % by volume)?
• In brewery operations, the process aimed at making malt constituents as soluble as possible by using enzymes and adjuncts is known as:
• In red wine fermentations, “punching down” the cap serves several purposes. Which of the following is NOT a purpose of punching down?
• Traditional sake production employs a saccharifying mold and a fermenting yeast. Which organism listed is used as the koji mold to prepare sake?
• The crystal-like deposits sometimes observed in bottled wines (often called “wine diamonds”) are best characterized by which statement?
• In enology, “volatile acidity” (VA) primarily refers to the formation of which defect and is chiefly associated with which microorganism?
• Brewing and beverage technology — removing residual yeast after storage and recarbonation In commercial beer clarification, once the product has been cold-stored (conditioning) and then recarbonated, which single operation is most commonly used to separate the remaining suspended yeast cells before packaging?
• Wine microbiology — principal microorganism for grape must fermentation Which organism is classically used to ferment grape sugars to ethanol and CO2 during winemaking?
• Beer styles and yeast behavior — what yeast type defines lager fermentation? Lagers are produced by fermentation led primarily by which yeast behavior/class under cool conditions?
• Traditional beverages — defining “Sonti” in regional fermentation In beverage ethnomicrobiology, “Sonti” refers to which traditional product?
• Malolactic fermentation (MLF) — consequence of skipping the conversion of malic acid to lactic acid If a winemaker elects not to carry out malolactic fermentation, which risk or outcome remains most concerning for wine stability and quality?
• Beer styles and yeast behavior — what yeast type defines ale fermentation? Ales are produced by fermentation led primarily by which yeast behavior/class at warmer temperatures?
• Cellar operations — definition of “racking” in wine and beer production In beverage processing, the term “racking” refers to which cellar operation performed to clarify or separate product from lees/sediment?
• Primary fermentation kinetics — expected time frame for white wine fermentation at cool temperatures Under typical cool fermentation conditions used for white wines, what is the usual time required to complete primary alcoholic fermentation?
• Characteristics of ale beer production — yeast, kinetics, and hopping Which statement set correctly summarizes standard features of ale brewing compared with lager brewing?
• Beer maturation (“lagering”) temperature — selecting an appropriate cold conditioning setpoint During maturation prior to packaging, at what temperature is beer commonly conditioned to promote clarification and flavor stability?