Wine and Beer MCQs : This section focuses on the "Wine and Beer". These Multiple Choice Questions (MCQs) should be practiced to improve the Wine and Beer skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.
Question 1
Sarcina sickness of beer is caused by
A. Saccharomyces cerevisiae
B. Pedicoccus cerevisiae
C. S. carlsbergensis
D. Zygomonas anaeroium
Question 2
The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by
A. sourness
B. turbidity
C. popiness
D. All of the above
Question 3
Parsnip like odour and taste in beer is caused by
A. Flavobacterium proteus
B. Zygomonas anaeroium
C. Lactobacillus patorianus
D. S. carlsbergensis
Question 4
A special beer yeast of the bottom type is
A. S. cerevisiae
B. S. carlsbergensis
C. S. thermophillus
D. None of these
Question 5
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
Question 6
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
Question 7
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
Question 8
The crushed grapes used for wine manufacturing are also known as
A. wort
B. must
C. hop
D. pilsener
Question 9
The potential spoilage organism in beer is
A. Saccharomyces diastaticus
B. S. carlsbergensis
C. S. cerevisiae
D. S. lactis
Question 10
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
Question 11
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 these
Question 12
Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called
A. pousse
B. amertume
C. mannitic
D. None of these
Question 13
The fermentation of wine can be carried out using the strains of
A. Saccharomyces cerevisiae
B. Saccharomyces carlsbergenesis
C. Bacillus subtilis
D. Pedicoccus cerevisiae
Question 14
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
Question 15
The micro-organisms causing wine spoilage are
A. wild yeast
B. moulds
C. bacteria
D. All of the above
Question 16
Most important species of vinegar bacteria causing sliminess is
A. Acetobacter aceti
B. Saccharomyces carlsbergiensis
C. Lactobacillus lactis
D. None of these
Question 17
Which of the following is not an ale type of beer?
A. Weiss beer
B. Porterr
C. Stout
D. Pilsener
Question 18
S. patorianns can cause
A. cloudiness in beer
B. ester like taste in beer
C. stringent taste in beer
D. bitter taste
Question 19
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
Question 20
Most important species of vinegar bacteria causing sliminess is
A. Acetobacter aceti
B. Saccharomyces carlsbergiensis
C. Lactobacillus lactis
D. None of the above
Question 21
The micro-organisms causing wine spoilage are
A. wild yeast
B. moulds
C. bacteria
D. all of these
Question 22
The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by
A. sourness
B. turbidity
C. popiness
D. all of these
Question 23
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