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Home⇒ Medical Science⇒ Microbiology⇒ Wine and beer
1-Dont try to cram or spend more time here just read it fast and cover syllabus then practice MCQ's cheptor of same topic to check your progress. . |
2-Wrong options are also given but dont concentrate there, Right answer is in bold format. |
Q1 ⇒ A special beer yeast of the bottom type is S. carlsbergensis [other wrong options] [Discuss in forum] S. cerevisiae S. thermophillus none of these |
Q2 ⇒ The fermentation of wine can be carried out using the strains of Saccharomyces cerevisiae [other wrong options] [Discuss in forum] Saccharomyces carlsbergenesis Bacillus subtilis Pedicoccus cerevisiae |
Q3 ⇒ The crushed grapes used for wine manufacturing are also known as must [other wrong options] [Discuss in forum] wort hop pilsener |
Q4 ⇒ Which of the following is not an ale type of beer? Pilsener [other wrong options] [Discuss in forum] Weiss beer Porterr Stout |
Q5 ⇒ Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces the rate of acetification [other wrong options] [Discuss in forum] the rate of hydrogenation the rate of esterification the rate of purification |
Q6 ⇒ The micro-organisms causing wine spoilage are all of these [other wrong options] [Discuss in forum] wild yeast moulds bacteria |
Q7 ⇒ Parsnip like odour and taste in beer is caused by Flavobacterium proteus [other wrong options] [Discuss in forum] Zygomonas anaeroium Lactobacillus patorianus S. carlsbergensis |
Q8 ⇒ Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called pousse [other wrong options] [Discuss in forum] amertume mannitic none of these |
Q9 ⇒ Sarcina sickness of beer is caused by Pedicoccus cerevisiae [other wrong options] [Discuss in forum] Saccharomyces cerevisiae S. carlsbergensis Zygomonas anaeroium |
Q10 ⇒ If the mash in the brewhouse is held too long it may undergo both (a) and (b) [other wrong options] [Discuss in forum] butyric acid fermentation lactic acid fermentation citric acid fermentation |
Q11 ⇒ The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by all of these [other wrong options] [Discuss in forum] sourness turbidity popiness |
Q12 ⇒ The spoilage most commonly occurring in wine is tourne which refers to acid formation from sugars, glucose and fructose [other wrong options] [Discuss in forum] acid formation from aldehyde and ketones both (a) and (b) none of the above |
Q13 ⇒ Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%? Sake [other wrong options] [Discuss in forum] Pulpue Sonti Lager |
Q14 ⇒ Most important species of vinegar bacteria causing sliminess is Acetobacter aceti [other wrong options] [Discuss in forum] Saccharomyces carlsbergiensis Lactobacillus lactis None of the above |
Q15 ⇒ When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as- mannitic [other wrong options] [Discuss in forum] mannkic amertume none of these |
Q16 ⇒ The potential spoilage organism in beer is Saccharomyces diastaticus [other wrong options] [Discuss in forum] S. carlsbergensis S. cerevisiae S. lactis |
Q17 ⇒ Acetic acid bacteria spoiling musts and wines are inhibited by 14-15% alcohol by volume [other wrong options] [Discuss in forum] 5-7% alcohol by volume 24-25% alcohol by volume 30-35% alcohol by volume |
Q18 ⇒ S. patorianns can cause cloudiness in beer [other wrong options] [Discuss in forum] ester like taste in beer stringent taste in beer bitter taste |