Wine and Beer problems
- 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
Correct Answer: Sake
- 2. 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
- 3. The potential spoilage organism in beer is
Options- A. Saccharomyces diastaticus
- B. S. carlsbergensis
- C. S. cerevisiae
- D. S. lactis Discuss
Correct Answer: Saccharomyces diastaticus
- 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
Correct Answer: Acetobacter aceti
- 5. 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)
- 6. 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
- 7. 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
- 8. 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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