The potential spoilage organism in beer is Saccharomyces diastaticus S. carlsber

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Home ‣ Microbiology ‣ Wine and Beer Comments

Question
The potential spoilage organism in beer is
Options
A. Saccharomyces diastaticus
B. S. carlsbergensis
C. S. cerevisiae
D. S. lactis

Correct Answer

Saccharomyces diastaticus

Wine and Beer problems

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1. The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by
Options
A. sourness
B. turbidity
C. popiness
D. all of these

Discuss

Correct Answer: all of these

2. 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

Correct Answer: Sake

3. Parsnip like odour and taste in beer is caused by
Options
A. Flavobacterium proteus
B. Zygomonas anaeroium
C. Lactobacillus patorianus
D. S. carlsbergensis

Discuss

Correct Answer: Flavobacterium proteus

4. S. patorianns can cause
Options
A. cloudiness in beer
B. ester like taste in beer
C. stringent taste in beer
D. bitter taste

Discuss

Correct Answer: cloudiness in beer

5. The crushed grapes used for wine manufacturing are also known as
Options
A. wort
B. must
C. hop
D. pilsener

Discuss

Correct Answer: must

6. 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

Correct Answer: Acetobacter aceti

7. 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

Correct Answer: both (a) and (b)

8. Which of the following is not an ale type of beer?
Options
A. Weiss beer
B. Porterr
C. Stout
D. Pilsener

Discuss

Correct Answer: Pilsener

9. 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

Correct Answer: 14-15% alcohol by volume

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

Discuss

Correct Answer: acid formation from sugars, glucose and fructose

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