This set of Fermentation Technology Multiple Choice Questions & Answers (MCQs) focuses on “Brewing Process”.
1. Which of the following is not a phase of the brewing process?
c) Wort manufacture
Explanation: The brewing process consists of three phases: Wort manufacture, fermentation, and post fermentation. All three phases contain several steps and the detail of each step depends on the nature of beer being made and the plant used.
2. Which of the following process encourages grain germination?
Explanation: Malting is a process that encourages the barley grain to undergo controlled germination. It is initiated by wetting the grains, known as steeping. Many varieties of barley are cultivated specifically for malting.
3. By which of the following process, the germination process is stopped?
Explanation: The germination of barley grain can be stopped by the application of heat. This process is known as Kilning. This stabilizes the grain such that the relevant enzymes and reserve materials are available for extraction.
4. Which of the following is not an example of adjuncts?
Explanation: Water is not an example of adjuncts. Wheat, maize, rice, triticale are examples of adjuncts They facilitate extraction of sugars. Adjuncts are the secondary brewing agents used in the brewing process and not directly derived from malted barley.
5. What is the effect of chloride ion in the brewing process?
a) Reduces wort pH
b) Inhibits fermentation
c) Produces toxic effect
d) Inhibits yeast growth
Explanation: The chloride ion inhibits the fermentation at higher concentrations. It also imparts the saline taste to beer if it is present at a lower concentration of about 400 ppm.
6. Which of the following ion produces a toxic effect in the brewing process?
Explanation: Copper is an ion present in water that produces the toxic effect to the brewing yeast at high concentrations. It eliminates H2S from beer as insoluble sulphide. It may also produce hazes and produce adverse colour changes in beer.
7. The family of the hop plant is ________________
Explanation: The hop plant belongs to the family Cannabinaceae that grows in the temperate regions of the world. It is used to impart bitterness and floral character in the brewing process. The resins and essential oils are flavour-active components of hops.
8. An aqueous extract from the grist is prepared by _____________
Explanation: Mashing is the process in which the grist is suspended in water and heated to prepare an aqueous extract from the grist. It is used in the production of sweet wort.
9. The volume of alcohol in beers is measured by ___________
a) Alcohol by weight
b) Alcohol by mass
c) Alcohol by percentage
d) Alcohol by volume
Explanation: The volume of alcohol in beers created is measured by alcohol by volume method. It is abbreviated by abv or alc/vol. It is used to measure the amount of alcohol in any alcohol beverages like wine, beer, whisky, rum, or brandy.
10. What did the Reinheitsgebot law identify?
a) Methods of brewing
b) Ingredients used in brewing
c) General style guide for beers
d) Laws of German-style beers
Explanation: The Reinheitsgebot law identified the ingredients used in the brewing process. It is also called as Beer Purity law and its subjects that beer is made up of only three ingredients: water, barley malts, and hops.
11. What is meant by ‘SMASH’ beer?
a) Sour Mashed beer
b) Salt-mashed and un-hopped style beer
c) Hops and grains are smashed by a stone
d) Single Malt and Single Hop beer
Explanation: ‘SMASH’ beer is a single malt and single hop beer. Pilsner, Saison, Munich Dunkel, Wild Ales are examples of smash beer. It is not suited to each and every beer style.
12. The ___________ is the boiling of grains during the mash step.
Explanation: The decoction is the boiling of grains during the mash step. It is the process of boiling grains to dissolve the materials of grains. The resultant liquid is also known as a decoction. It is also utilized in Ayurveda to create medicines of several types.
13. Calcium activates the α-Amylase and proteases in the mash.
Explanation: Calcium activates the α-Amylase and proteases in the mash. It is an important ion present in water. It also helps in the flocculation of yeast at the end of fermentation. It promotes the formation of bright wort and has a bitter taste.
14. Sake is produced by fermentation of sugars.
Explanation: Sake is alcohol-type beverage produced by fermentation of sugars derived from rice. It typically contains 14-17% alcohol by volume. It is clear, pale yellow, has both sweet and acidic flavour notes and an estery aroma.
Sanfoundry Global Education & Learning Series – Fermentation Technology.
To practice all areas of Fermentation Technology, here is complete set of 1000+ Multiple Choice Questions and Answers.