This set of Fermentation Technology Questions and Answers for Campus interviews focuses on “High Gravity Brewing and Glossary”.
1. Where was high-gravity brewing introduced?
b) United States
c) United Kingdom
Explanation: High-Gravity brewing was originally introduced to the United States in the 1950s. After that, it gained widespread popularity throughout the brewing world and is now very special for the production of Pilsener-type lagers.
2. Which of the following is not an advantage of high-gravity brewing?
a) The capacity of fermentation is increased
b) Low energy usage
c) Less labour
d) High precipitation of protein
Explanation: The main advantage of high-gravity brewing is that the fermentation capacity is increased with no need for capital expenditure. Many other advantages include reductions in both energy usage and labour costs. The high concentrations of ethanol are formed with promotes increased precipitation of polyphenol protein material.
3. High-gravity beers have better ____________
a) Colloidal stability
b) Liquid stability
c) Suspension stability
d) Solution stability
Explanation: High-gravity brewing has better colloidal stability. This is due to the fact that the precipitation of polyphenol proteins increases due to the higher concentration of ethanol produced. Higher ethanol yields produce better stability to beers.
4. Who proposed the use of recycling wort production method?
Explanation: Schaus in 1971 proposed the use of a recycling wort production method. In this, the run-off from an initial lautering was directed towards a mash mixer, added to a further charge of grist and used to produce a second concentrated wort.
5. Which of the following effects the yeast?
a) The high concentration of wort
b) Low concentration of wort
c) High precipitation of protein
d) Low precipitation of protein
Explanation: High concentration of wort has an adverse effect on the yeast and fermentation which results in nutrient deficiencies. These deficiencies may be exacerbated by dilution of malt constituents with syrup adjuncts.
6. Who concluded that a normal 12° Plato wort required minimum FAM concentration of 160 m/l?
a) Casey and Ingledew
b) Hermia and Schaus
c) Buhler and Copper
d) Copper and Schaus
Explanation: Casey and Ingledew concluded that a normal 12° Plato wort required minimum FAM concentration of 160 m/l. High-gravity beer is used to produce beers with a normal level of esters after dilution and fermentation performance.
7. Which of the following is the process of maturation?
Explanation: Ageing is the process of maturation in which green beer is stored at a low temperature, and in this process, the final flavouring adjustments are done and colloidal stability is also achieved.
8. Ale is ____________
a) A carbohydrate source
b) A beer brewed from malted barley
c) A flavour imparting substance
d) A yeast
Explanation: Ale is a beer brewed from malted barley but not bittered with hops. After that, beer is brewed from malts and hops by the top fermentation system at a higher temperature. Now, any beer brewed in this way does not require the top-fermenting system.
9. Which of the following results in a decrease in specific gravity of wort?
Explanation: Attenuation is the process that results in a decrease in specific gravity of wort during fermentation. The rate in decline in gravity is known as attenuation rate and the specific gravity at the end of primary fermentation is known as attenuation gravity.
10. What do you mean by cold conditioning?
a) High-temperature storage
b) Low-temperature storage
c) Low-pressure storage
d) High-pressure storage
Explanation: Cold conditioning is the low-temperature storage for flavour maturation and attainment of colloidal stability. Conditioning refers to the degree of carbonation in beer after secondary fermentation.
11. Carrageenan is ______________
Explanation: Carrageenan is a polysaccharide which is negatively charged and it is obtained from the marine alga Chondrus crispus (Irish moss). It is used to promote the formation of a hot break during the copper boil. It is also used as a support medium.
12. Lager is a ____________
a) Period of low-temperature
b) The vessel used for boiling
c) Cauliflower head
d) Style of beer
Explanation: Lager is a style of beer produced by the bottom fermentation system which is usually carried out at a low-temperature and originally subject to lengthy lagering process.
13. What do you mean by Racking?
a) Removal of sweet wort
b) Inoculation of wort with yeast
c) Separation of green beer of yeast
d) Method of raising the temperature
Explanation: Racking is the method of separation of green beer of yeast. It is used to describe the process of emptying the fermentation vessels. Final gravity achieved at the end of primary fermentation is referred to as the ‘racking gravity’.
14. Krausen is the cauliflower head formed during active fermentation.
Explanation: Krausen is a cauliflower or rocky head formed at the surface of the wort during active primary fermentation. It is also referred to as high krausen. It is also used to add a proportion of actively fermenting wort to maturing beer.
15. Fining is an agent for inhibiting sedimentation.
Explanation: Fining is an agent or a process that is used to promote sedimentation of suspended particles. Examples of fining agents are Carrageenan, Copper fining, Irish moss, Isinglass, White finings, and auxiliary finings.
Sanfoundry Global Education & Learning Series – Fermentation Technology.
To practice all areas of Fermentation Technology for Campus Interviews, here is complete set of 1000+ Multiple Choice Questions and Answers.