Exercise: Wine And Beer

Questions for: Wine And Beer

The fermentation of wine can be carried out using the strains of
A:
Saccharomyces cerevisiae
B:
Saccharomyces carlsbergenesis
C:
Bacillus subtilis
D:
Pedicoccus cerevisiae
Answer: A
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Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called
A:
pousse
B:
amertume
C:
mannitic
D:
none of these
Answer: A
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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
Answer: B
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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
Answer: C
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The potential spoilage organism in beer is
A:
Saccharomyces diastaticus
B:
S. carlsbergensis
C:
S. cerevisiae
D:
S. lactis
Answer: A
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