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Wine and Beer MCQ Questions & Answers

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

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

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Question 2

A special beer yeast of the bottom type is

A. S. cerevisiae
B. S. carlsbergensis
C. S. thermophillus
D. None of these

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Question 3

Sarcina sickness of beer is caused by

A. Saccharomyces cerevisiae
B. Pedicoccus cerevisiae
C. S. carlsbergensis
D. Zygomonas anaeroium

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Question 4

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

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Question 5

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

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Question 6

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

A. sourness
B. turbidity
C. popiness
D. All of the above

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Question 7

S. patorianns can cause

A. cloudiness in beer
B. ester like taste in beer
C. stringent taste in beer
D. bitter taste

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Question 8

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

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Question 9

Most important species of vinegar bacteria causing sliminess is

A. Acetobacter aceti
B. Saccharomyces carlsbergiensis
C. Lactobacillus lactis
D. None of the above

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Question 10

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

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Question 11

The potential spoilage organism in beer is

A. Saccharomyces diastaticus
B. S. carlsbergensis
C. S. cerevisiae
D. S. lactis

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Question 12

The crushed grapes used for wine manufacturing are also known as

A. wort
B. must
C. hop
D. pilsener

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Question 13

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

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Question 14

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

A. Saccharomyces cerevisiae
B. Saccharomyces carlsbergenesis
C. Bacillus subtilis
D. Pedicoccus cerevisiae

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Question 15

The micro-organisms causing wine spoilage are

A. wild yeast
B. moulds
C. bacteria
D. All of the above

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Question 16

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

A. sourness
B. turbidity
C. popiness
D. all of these

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Question 17

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

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Question 18

The micro-organisms causing wine spoilage are

A. wild yeast
B. moulds
C. bacteria
D. all of these

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Question 19

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

A. pousse
B. amertume
C. mannitic
D. None of these

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Question 20

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

A. Weiss beer
B. Porterr
C. Stout
D. Pilsener

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Question 21

Most important species of vinegar bacteria causing sliminess is

A. Acetobacter aceti
B. Saccharomyces carlsbergiensis
C. Lactobacillus lactis
D. None of these

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Question 22

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

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Question 23

Parsnip like odour and taste in beer is caused by

A. Flavobacterium proteus
B. Zygomonas anaeroium
C. Lactobacillus patorianus
D. S. carlsbergensis

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