Wine and Beer Questions

• The fermentation of wine can be carried out using the strains of
• Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces
• Sarcina sickness of beer is caused by
• The micro-organisms causing wine spoilage are
• Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called
• A special beer yeast of the bottom type is
• When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as-
• The crushed grapes used for wine manufacturing are also known as
• S. patorianns can cause
• Parsnip like odour and taste in beer is caused by
• Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%?
• The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by
• The potential spoilage organism in beer is
• Most important species of vinegar bacteria causing sliminess is
• If the mash in the brewhouse is held too long it may undergo
• Which of the following is not an ale type of beer?
• Acetic acid bacteria spoiling musts and wines are inhibited by
• The spoilage most commonly occurring in wine is tourne which refers to