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Home ‣ Microbiology ‣ Wine and Beer Comments
  • Question

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


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

  • Correct Answer
  • all of these 

    • Wine and Beer problems

    Search Results

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

    • Options
    • A. Sake
    • B. Pulpue
    • C. Sonti
    • D. Lager
      • Discuss
    • 2. Parsnip like odour and taste in beer is caused by

    • Options
    • A. Flavobacterium proteus
    • B. Zygomonas anaeroium
    • C. Lactobacillus patorianus
    • D. S. carlsbergensis
      • Discuss
    • 3. S. patorianns can cause

    • Options
    • A. cloudiness in beer
    • B. ester like taste in beer
    • C. stringent taste in beer
    • D. bitter taste
      • Discuss
    • 4. The crushed grapes used for wine manufacturing are also known as

    • Options
    • A. wort
    • B. must
    • C. hop
    • D. pilsener
      • Discuss
    • 5. When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as-

    • Options
    • A. mannkic
    • B. mannitic
    • C. amertume
    • D. none of these
      • Discuss
    • 6. The potential spoilage organism in beer is

    • Options
    • A. Saccharomyces diastaticus
    • B. S. carlsbergensis
    • C. S. cerevisiae
    • D. S. lactis
      • Discuss
    • 7. Most important species of vinegar bacteria causing sliminess is

    • Options
    • A. Acetobacter aceti
    • B. Saccharomyces carlsbergiensis
    • C. Lactobacillus lactis
    • D. None of the above
      • Discuss
    • 8. If the mash in the brewhouse is held too long it may undergo

    • Options
    • A. butyric acid fermentation
    • B. lactic acid fermentation
    • C. both (a) and (b)
    • D. citric acid fermentation
      • Discuss
    • 9. Which of the following is not an ale type of beer?

    • Options
    • A. Weiss beer
    • B. Porterr
    • C. Stout
    • D. Pilsener
      • Discuss
    • 10. Acetic acid bacteria spoiling musts and wines are inhibited by

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

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