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- Question
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
- Correct Answer
- acid formation from sugars, glucose and fructose
- 1. 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
- 2. Which of the following is not an ale type of beer?
Options- A. Weiss beer
- B. Porterr
- C. Stout
- D. Pilsener Discuss
- 3. 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
- 4. 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
- 5. The potential spoilage organism in beer is
Options- A. Saccharomyces diastaticus
- B. S. carlsbergensis
- C. S. cerevisiae
- D. S. lactis Discuss
- 6. Mined salt has been reported to contain about
Options- A. 50% Micrococcus, 10% Coryneforms and 14% Bacillus
- B. 60% Micrococcus, 20% Coryneforms and 14% Bacillus
- C. 70% Micrococcus, 20% Coryneforms and 4% Bacillus
- D. 70% Micrococcus, 20% Coryneforms and 10% Bacillus Discuss
- 7. The manufacture of baker's yeast involve
Options- A. S. cerevisiae
- B. S. thermophillus
- C. Bacillus subtilis
- D. none of these Discuss
- 8. The most commonly used medium for the build up of cultures and the production of baker's yeast consist of
Options- A. molasses and minerals
- B. molasses, minerals and salts
- C. molasses
- D. molasses, lactose Discuss
- 9. Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria?
Options- A. Cloudiness and ropiness
- B. Flat sour spoilage
- C. Superficial fungal spoilage
- D. Pin-spot molding Discuss
- 10. The most important organism involved in manufacture of Koji is
Options- A. Aspergillus oryzae
- B. Aspergillus soyae
- C. both (a) and (b)
- D. Lactobacillus lactis Discuss
Wine and Beer problems
Search Results
Correct Answer: 14-15% alcohol by volume
Correct Answer: Pilsener
Correct Answer: both (a) and (b)
Correct Answer: Acetobacter aceti
Correct Answer: Saccharomyces diastaticus
Correct Answer: 70% Micrococcus, 20% Coryneforms and 4% Bacillus
Correct Answer: S. cerevisiae
Correct Answer: molasses, minerals and salts
Correct Answer: Cloudiness and ropiness
Correct Answer: both (a) and (b)
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