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MCQs

Total Questions : 40 | Page 3 of 4 pages
Question 21.  Parsnip like odour and taste in beer is caused by
  1.    Flavobacterium proteus
  2.    Zygomonas anaeroium
  3.    Lactobacillus patorianus
  4.    S. carlsbergensis
 Discuss Question
Answer: Option A. -> Flavobacterium proteus
Question 22.  Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%?
  1.    Sake
  2.    Pulpue
  3.    Sonti
  4.    Lager
 Discuss Question
Answer: Option A. -> Sake
Question 23.  A special beer yeast of the bottom type is
  1.    S. cerevisiae
  2.    S. carlsbergensis
  3.    S. thermophillus
  4.    none of these
 Discuss Question
Answer: Option B. -> S. carlsbergensis
Question 24.  The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by
  1.    sourness
  2.    turbidity
  3.    popiness
  4.    all of these
 Discuss Question
Answer: Option D. -> all of these
Question 25.  
When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as-
  1.    mannkic
  2.    mannitic
  3.    amertume
  4.    none of these
 Discuss Question
Answer: Option B. -> mannitic
Question 26. . If the mash in the brewhouse is held too long it may undergo
  1.    butyric acid fermentation
  2.    lactic acid fermentation
  3.    both (a) and (b)
  4.    citric acid fermentation
 Discuss Question
Answer: Option C. -> both (a) and (b)
Question 27.  The potential spoilage organism in beer is
  1.    Saccharomyces diastaticus
  2.    S. carlsbergensis
  3.    S. cerevisiae
  4.    S. lactis
 Discuss Question
Answer: Option A. -> Saccharomyces diastaticus
Question 28.  The crushed grapes used for wine manufacturing are also known as
  1.    wort
  2.    must
  3.    hop
  4.    pilsener
 Discuss Question
Answer: Option B. -> must
Question 29. . The spoilage most commonly occurring in wine is tourne which refers to
  1.    acid formation from aldehyde and ketones
  2.    acid formation from sugars, glucose and fructose
  3.    both (a) and (b)
  4.    none of the above
 Discuss Question
Answer: Option B. -> acid formation from sugars, glucose and fructose
Question 30. . Acetic acid bacteria spoiling musts and wines are inhibited by
  1.    5-7% alcohol by volume
  2.    14-15% alcohol by volume
  3.    24-25% alcohol by volume
  4.    30-35% alcohol by volume
 Discuss Question
Answer: Option B. -> 14-15% alcohol by volume

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