Wine And Beer Interview Questions & Answers

Posted On:May 23, 2019, Posted By: Latest Interview Questions, Views: 250, Rating :

Best Wine And Beer Interview Questions and Answers

Dear Readers, Welcome to Wine And Beer Objective Questions and Answers have been designed specially to get you acquainted with the nature of questions you may encounter during your Job interview for the subject of  Wine And Beer Multiple choice Questions. These Objective type Wine And Beer Questions are very important for campus placement test and job interviews. As per my experience good interviewers hardly plan to ask any particular question during your Job interview and these model questions are asked in the online technical test and interview of many Medical Industry.

 

1. Sarcina sickness of beer is caused by

A. Saccharomyces cerevisiae
B. Pedicoccus cerevisiae
C. S. carlsbergensis
D. Zygomonas anaeroium
Answer: B
 
Interview Questions On Wine And Beer

2. The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by

A. sourness
B. turbidity
C. popiness
D. all of these
Answer: D
 

3. Parsnip like odour and taste in beer is caused by

A. Flavobacterium proteus
B. Zygomonas anaeroium
C. Lactobacillus patorianus
D. S. carlsbergensis
Answer: A
 

4. A special beer yeast of the bottom type is

A. S. cerevisiae
B. S. carlsbergensis
C. S. thermophillus
D. none of these
Answer: B
 

5. When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as-

A. mannkic
B. mannitic
C. amertume
D. none of these
Answer: B
 

6. Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces

A. the rate of hydrogenation
B. the rate of acetification
C. the rate of esterification
D. the rate of purification
Answer: B
 

7. Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%?

A. Sake
B. Pulpue
C. Sonti
D. Lager
Answer: A
 

8. The crushed grapes used for wine manufacturing are also known as

A. wort
B. must
C. hop
D. pilsener
Answer: B
 

9. The potential spoilage organism in beer is

A. Saccharomyces diastaticus
B. S. carlsbergensis
C. S. cerevisiae
D. S. lactis
Answer: A
 

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
Answer: C
 

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
Answer: B
 

12. Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called

A. pousse
B. amertume
C. mannitic
D. none of these
Answer: A
 

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
Answer: A
 

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
Answer: B
 

15. The micro-organisms causing wine spoilage are

A. wild yeast
B. moulds
C. bacteria
D. all of these
Answer: D
 

16. Most important species of vinegar bacteria causing sliminess is

A. Acetobacter aceti
B. Saccharomyces carlsbergiensis
C. Lactobacillus lactis
D. None of the above
Answer: A
 

17. Which of the following is not an ale type of beer?

A. Weiss beer
B. Porterr
C. Stout
D. Pilsener
Answer: D
 

18. S. patorianns can cause

A. cloudiness in beer
B. ester like taste in beer
C. stringent taste in beer
D. bitter taste
Answer: A