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MCQs

Total Questions : 40 | Page 2 of 4 pages
Question 11. Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called
  1.    mannitic
  2.    pousse
  3.    amertume
  4.    none of these
 Discuss Question
Answer: Option B. -> pousse
Question 12. The fermentation of wine can be carried out using the strains of
  1.    Pedicoccus cerevisiae
  2.    Saccharomyces cerevisiae
  3.    Saccharomyces carlsbergenesis
  4.    Bacillus subtilis
 Discuss Question
Answer: Option B. -> Saccharomyces cerevisiae
Question 13. The spoilage most commonly occurring in wine is tourne which refers to
  1.    None of these
  2.    acid formation from sugars, glucose and fructose
  3.    both (a) and (b)
  4.    acid formation from aldehyde and ketones
 Discuss Question
Answer: Option B. -> acid formation from sugars, glucose and fructose
Question 14. The micro-organisms causing wine spoilage are
  1.    all of these
  2.    wild yeast
  3.    bacteria
  4.    moulds
 Discuss Question
Answer: Option A. -> all of these
Question 15. Acetic acid bacteria spoiling musts and wines are inhibited by
  1.    24-25% alcohol by volume
  2.    5-7% alcohol by volume
  3.    14-15% alcohol by volume
  4.    30-35% alcohol by volume
 Discuss Question
Answer: Option C. -> 14-15% alcohol by volume
Question 16. Most important species of vinegar bacteria causing sliminess is
  1.    Acetobacter aceti
  2.    Saccharomyces carlsbergiensis
  3.    Lactobacillus lactis
  4.    None of these
 Discuss Question
Answer: Option A. -> Acetobacter aceti
Question 17. S. patorianns can cause
  1.    cloudiness in beer
  2.    ester like taste in beer
  3.    stringent taste in beer
  4.    bitter taste
 Discuss Question
Answer: Option A. -> cloudiness in beer
Question 18. Which of the following is not an ale type of beer?
  1.    Weiss beer
  2.    Pilsener
  3.    Porterr
  4.    Stout
 Discuss Question
Answer: Option B. -> Pilsener
Question 19.  Sarcina sickness of beer is caused by
  1.    Saccharomyces cerevisiae
  2.    Pedicoccus cerevisiae
  3.    S. carlsbergensis
  4.    Zygomonas anaeroium
 Discuss Question
Answer: Option B. -> Pedicoccus cerevisiae
Question 20.  Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces
  1.    the rate of hydrogenation
  2.    the rate of acetification
  3.    the rate of esterification
  4.    the rate of purification
 Discuss Question
Answer: Option B. -> the rate of acetification

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