Wine And Beer(Microbiology ) Questions and Answers

Question 1. Parsnip like odour and taste in beer is caused by
  1.    S. carlsbergensis
  2.    Lactobacillus patorianus
  3.    Zygomonas anaeroium
  4.    Flavobacterium proteus
Explanation:-
Answer: Option D. -> Flavobacterium proteus
Question 2. Sarcina sickness of beer is caused by
  1.    Zygomonas anaeroium
  2.    Saccharomyces cerevisiae
  3.    Pedicoccus cerevisiae
  4.    S. carlsbergensis
Explanation:-
Answer: Option C. -> Pedicoccus cerevisiae
Question 3. The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by
  1.    popiness
  2.    all of these
  3.    turbidity
  4.    sourness
Explanation:-
Answer: Option B. -> all of these
Question 4. A special beer yeast of the bottom type is
  1.    S. thermophillus
  2.    S. cerevisiae
  3.    none of these
  4.    S. carlsbergensis
Explanation:-
Answer: Option D. -> S. carlsbergensis
Question 5. When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as-
  1.    mannkic
  2.    amertume
  3.    none of these
  4.    mannitic
Explanation:-
Answer: Option D. -> mannitic
Question 6. Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces
  1.    the rate of esterification
  2.    the rate of acetification
  3.    the rate of hydrogenation
  4.    the rate of purification
Explanation:-
Answer: Option B. -> the rate of acetification
Question 7. Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%?
  1.    Sake
  2.    Sonti
  3.    Lager
  4.    Pulpue
Explanation:-
Answer: Option A. -> Sake
Question 8. The potential spoilage organism in beer is
  1.    S. lactis
  2.    Saccharomyces diastaticus
  3.    S. cerevisiae
  4.    S. carlsbergensis
Explanation:-
Answer: Option B. -> Saccharomyces diastaticus
Question 9. The crushed grapes used for wine manufacturing are also known as
  1.    must
  2.    wort
  3.    hop
  4.    pilsener
Explanation:-
Answer: Option A. -> must
Question 10. If the mash in the brewhouse is held too long it may undergo
  1.    citric acid fermentation
  2.    butyric acid fermentation
  3.    lactic acid fermentation
  4.    both (a) and (b)
Explanation:-
Answer: Option D. -> both (a) and (b)
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