Wine and Beer

Q1: When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as-

A mannkic

B mannitic

C amertume

D none of these

ANS:B - mannitic

No answer description is available.

Q2: S. patorianns can cause

A cloudiness in beer

B ester like taste in beer

C stringent taste in beer

D bitter taste

ANS:A - cloudiness in beer

No answer description is available.

Q3: Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%?

A Sake

B Pulpue

C Sonti

D Lager

ANS:A - Sake

No answer description is available.

Q4: Parsnip like odour and taste in beer is caused by

A Flavobacterium proteus

B Zygomonas anaeroium

C Lactobacillus patorianus

D S. carlsbergensis

ANS:A - Flavobacterium proteus

No answer description is available.

Q5: The micro-organisms causing wine spoilage are

A wild yeast

B moulds

C bacteria

D all of these

ANS:D - all of these

No answer description is available.

Q6: Which of the following is not an ale type of beer?

A Weiss beer

B Porterr

C Stout

D Pilsener

ANS:D - Pilsener

No answer description is available.

Q7: Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces

A the rate of hydrogenation

B the rate of acetification

C the rate of esterification

D the rate of purification

ANS:B - the rate of acetification

No answer description is available.

Q8: The fermentation of wine can be carried out using the strains of

A Saccharomyces cerevisiae

B Saccharomyces carlsbergenesis

C Bacillus subtilis

D Pedicoccus cerevisiae

ANS:A - Saccharomyces cerevisiae

No answer description is available.

Q9: Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called

A pousse

B amertume

C mannitic

D none of these

ANS:A - pousse

No answer description is available.

Q10: Sarcina sickness of beer is caused by

A Saccharomyces cerevisiae

B Pedicoccus cerevisiae

C S. carlsbergensis

D Zygomonas anaeroium

ANS:B - Pedicoccus cerevisiae

No answer description is available.

Q11: The potential spoilage organism in beer is

A Saccharomyces diastaticus

B S. carlsbergensis

C S. cerevisiae

D S. lactis

ANS:A - Saccharomyces diastaticus

No answer description is available.

Q12: The spoilage most commonly occurring in wine is tourne which refers to

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

ANS:B - acid formation from sugars, glucose and fructose

No answer description is available.

Q13: Most important species of vinegar bacteria causing sliminess is

A Acetobacter aceti

B Saccharomyces carlsbergiensis

C Lactobacillus lactis

D None of the above

ANS:A - Acetobacter aceti

No answer description is available.

Q14: If the mash in the brewhouse is held too long it may undergo

A butyric acid fermentation

B lactic acid fermentation

C both (a) and (b)

D citric acid fermentation

ANS:C - both (a) and (b)

No answer description is available.

Q15: A special beer yeast of the bottom type is

A S. cerevisiae

B S. carlsbergensis

C S. thermophillus

D none of these

ANS:B - S. carlsbergensis

No answer description is available.

Q16: The crushed grapes used for wine manufacturing are also known as

A wort

B must

C hop

D pilsener

ANS:B - must

No answer description is available.

Q17: Acetic acid bacteria spoiling musts and wines are inhibited by

A 5-7% alcohol by volume

B 14-15% alcohol by volume

C 24-25% alcohol by volume

D 30-35% alcohol by volume

ANS:B - 14-15% alcohol by volume

No answer description is available.

Q18: Sarcina sickness of beer is caused by

A Saccharomyces cerevisiae

B Pedicoccus cerevisiae

C S. carlsbergensis

D Zygomonas anaeroium

ANS:B - Pedicoccus cerevisiae

No answer description is available.

Q19: The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by

A sourness

B turbidity

C popiness

D all of these

ANS:D - all of these

No answer description is available.



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