Discussion
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- Question
After storage and recarbonation, left over yeast is separated by
Options- A. centrifugation
- B. filtration
- C. cell disruption
- D. need not to be separated
- Correct Answer
- filtration
- 1. Volatile acidity is
Options- A. also known as total acidity
- B. produced by acetobacter
- C. produced by Brettanomyces
- D. known for producing a mousy or barnyard aroma Discuss
- 2. The crystal-like material sometimes found in wine bottles is
Options- A. residual diatomaceous earth
- B. tannin
- C. prevented by cold stabilizing
- D. caused by excessive malic acid Discuss
- 3. The organism used for the preparation of sake is
Options- A. Rhizopus sonti
- B. Aspergillus oryzae
- C. Lactobacillus vermiformis
- D. Saccharomyces pyriformis Discuss
- 4. Which is not the purpose of punching down?
Options- A. To oxidize the wine
- B. To extract tannin
- C. To reduce possible microbial spoilage
- D. To keep the cap moist Discuss
- 5. The process of making malt as soluble as possible by using enzymes adjuncts etc is known as
Options- A. brewing
- B. malting
- C. mashing
- D. pitching Discuss
- 6. Which of the following organism is used for the fermentation of grapes?
Options- A. Rhizopus sonti
- B. Aspergillus oryzae
- C. Lactobacillus vermiformis
- D. Saccharomyces cerevisiae Discuss
- 7. Lagers are the beer in which fermentation is carried out using
Options- A. top yeast
- B. bottom yeast
- C. either of these
- D. middle yeast Discuss
- 8. Sonti is
Options- A. rice beer or wine of India
- B. wheat beer or wine
- C. barley beer or wine
- D. rice beer or wine of Japan Discuss
- 9. If the malolactic fermentation is not carried out,
Options- A. the wine will have an odd odor
- B. malic acid may precipitate, leaving small crystals
- C. the wine may be microbially unstable
- D. the wine will be too low in acid Discuss
- 10. Ales are the beer in which fermentation is carried out using
Options- A. top yeast
- B. bottom yeast
- C. either of the above
- D. middle yeast Discuss
Beer and Wine problems
Search Results
Correct Answer: produced by acetobacter
Correct Answer: prevented by cold stabilizing
Correct Answer: Aspergillus oryzae
Correct Answer: To oxidize the wine
Correct Answer: mashing
Correct Answer: Saccharomyces cerevisiae
Correct Answer: bottom yeast
Correct Answer: rice beer or wine of India
Correct Answer: the wine may be microbially unstable
Correct Answer: top yeast
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