This set of Fermentation Technology Multiple Choice Questions & Answers (MCQs) focuses on “Secondary Fermentation”.
1. Which of the following is a true fermentation?
a) Secondary fermentation
b) Primary fermentation
c) Tertiary fermentation
d) Conditioning
View Answer
Explanation: Primary fermentation is the true fermentation and it starts as soon as yeast, wort, and oxygen come together. It ends when all the sugars have been utilized, that is, fully attenuated.
2. The gravity of the wort at the end of primary fermentation is called _________
a) Mashing
b) Attenuation
c) Acceleration
d) Malting
View Answer
Explanation: The gravity of the wort at the end of primary fermentation is called attenuation or racking gravity. The wort may be fully attenuated or partially attenuated. If all the wort is utilized, it is called fully attenuated and if it is left then it is called as partially attenuated.
3. In which of the following process, the green beer is converted into mature beer?
a) Primary fermentation
b) Secondary fermentation
c) Tertiary fermentation
d) Conditioning
View Answer
Explanation: Conditioning is a process in which the green beer is converted into mature beer. It occurs after primary fermentation and before packaging. The main part of conditioning is adjusting the level of carbonation of the beer.
4. Which of the following process is carried out in the bottle?
a) Primary fermentation
b) Secondary fermentation
c) Tertiary fermentation
d) Conditioning
View Answer
Explanation: The reactions of the secondary fermentation takes place within a bottle or cask or in a brewery vessel. It is a fermentation process that occurs after primary fermentation and involves the reactions requiring the presence of yeast cells.
5. The initial temperature of lager fermentation is ____________
a) 10°C
b) 7°C
c) 5°C
d) 6°C
View Answer
Explanation: The initial temperature of traditional lager fermentation is 6°C. The traditional lager fermentation is associated with the production of traditional European lager beers and is performed in open or closed vessels at low temperatures.
6. Which of the following is not the function of the conditioning process?
a) Adjusting the level of carbonation
b) Development of chill haze
c) Final flavor development
d) Oxygenation
View Answer
Explanation: Oxygenation is not the function of the conditioning process. The sparging process is used to control the oxygenation. The conditioning process has three functions: Adjustment of the level of carbonation, development of filterable chill haze, and the final flavor development.
7. The primary fermentation is carried out at the temperature of _____________
a) 10 – 20°C
b) 20 – 30°C
c) 15 – 25°C
d) 40 – 50°C
View Answer
Explanation: The primary fermentation is carried out at a temperature of 10 – 20°C. It is usually carried within the lower quartile of this range. When it is completed, the higher temperature is maintained for warm conditioning.
8. Which of the following is an appropriate reason which brought a need for secondary fermentation?
a) High carbonation level
b) Low carbonation level
c) High oxygenation level
d) Low oxygenation level
View Answer
Explanation: There was relatively low carbonation level achieved in shallow open fermenters which brought a need for a separate secondary fermentation. The high amount of additional carbon dioxide was purely generated in the secondary fermentation.
9. The racking back consists of _____________
a) Iron
b) Glass
c) Stainless steel
d) Wood
View Answer
Explanation: The multihead ‘racking back’ consists of stainless steel attached to the racking tank. Cask racking or filling casks is performed using a multihead ‘racking back’. Before using, the casks are sterilized and cleaned by steaming.
10. The casks are held in the brewery up to _____________
a) 10 days
b) 5 days
c) 7 days
d) 2 days
View Answer
Explanation: The casks are held in the brewery up to seven days at the temperature range 13 – 16°C. This is because within seven days the sugar is metabolized by the yeast to generate the carbon dioxide and a low-key increase in ethanol concentration.
11. Which of the following is a primary symptom of an abnormal primary fermentation?
a) Coolant demand
b) Fobbing
c) Slow and sticking
d) Failure of achieving set-point temperature
View Answer
Explanation: Slow and sticking is a primary symptom of an abnormal primary fermentation. Fobbing, coolant demand, failure of achieving the set-point of temperature, etc. are the secondary symptoms of primary fermentation.
12. Which of the following factor does not influence abnormal fermentation?
a) Phenotype of yeast
b) Viability of yeast
c) Temperature
d) Presence of inhibitors
View Answer
Explanation: Phenotype of yeast does not influence the abnormal fermentation. However, the genotype of yeast may lead to an abnormal fermentation. Presence of inhibitors, temperature, etc. are the factors that influence abnormal fermentation. The wort composition, yeast, microbiology, and the fermentation variables are the parameters that direct the abnormal fermentation.
13. In bottle-conditioned beers, there is a requirement of only clarity.
a) True
b) False
View Answer
Explanation: In bottle-conditioned beers, there is a requirement of both clarity as well as carbonation level. The sufficient carbon-dioxide generated in the secondary fermentation enhances the nutritional value of the beer.
14. The spile is driven through the stillage before the dispension of the beer.
a) True
b) False
View Answer
Explanation: The spile or a peg is driven through the shive before the dispension of beer. It allows the entry of air into the top of the cask so that beer is dispensed from the tap.
Sanfoundry Global Education & Learning Series – Fermentation Technology.
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