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Microbiology - Wine and Beer

Exercise : Wine and Beer - Section 1
  • Wine and Beer - Section 1
11.
The spoilage most commonly occurring in wine is tourne which refers to
acid formation from aldehyde and ketones
acid formation from sugars, glucose and fructose
both (a) and (b)
none of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
12.
Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called
pousse
amertume
mannitic
none of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
13.
The fermentation of wine can be carried out using the strains of
Saccharomyces cerevisiae
Saccharomyces carlsbergenesis
Bacillus subtilis
Pedicoccus cerevisiae
Answer: Option
Explanation:
No answer description is available. Let's discuss.
14.
Acetic acid bacteria spoiling musts and wines are inhibited by
5-7% alcohol by volume
14-15% alcohol by volume
24-25% alcohol by volume
30-35% alcohol by volume
Answer: Option
Explanation:
No answer description is available. Let's discuss.
15.
The micro-organisms causing wine spoilage are
wild yeast
moulds
bacteria
all of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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