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Microbiology Objective Questions { Wine and Beer }

8. The crushed grapes used for wine manufacturing are also known as
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9. The potential spoilage organism in beer is
A.Saccharomyces diastaticus
B.S. carlsbergensis
C.S. cerevisiae
D.S. lactis
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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
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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 the above
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12. Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called
D.none of these
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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
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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
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