This set of Fermentation Technology Multiple Choice Questions & Answers (MCQs) focuses on “Beer and Brewing – Wort Composition”.
1. Who described that wort composition produces beer of the desired character?
a) Steve
b) Hudson
c) Harry
d) Beer
View Answer
Explanation: Hudson in 1973 described that wort composition must meet as which produces a beer of the desired character by intention rather than taking a chance. The raw materials used in the wort composition define the quality of beer.
2. Wort is a ______________
a) Hard solid
b) Light gas
c) Clear liquid
d) Semi-solid
View Answer
Explanation: Wort is a clear liquid, which contains a small proportion of suspended trub. The quality of wort and the performance of the brewhouse is the basis to generate bright wort with a very low trub content.
3. The pH range of a typical wort is ________
a) 5.0 – 5.3
b) 5.2 – 5.5
c) 5.1 – 5.7
d) 5.6 – 5.9
View Answer
Explanation: The pH range of a typical wort is 5.0 – 5.3. The pH depends on the concentration of hydrogen ion and it is generally less acidic. The colour of wort depends upon the materials used for production and is usually between pale brown to black.
4. Which of the following sugar is present in a higher amount in wort?
a) Fructose
b) Maltose
c) Sucrose
d) Glucose
View Answer
Explanation: Maltose is the most abundant sugar present in the higher amount in the wort. It accounts for about 60-65% of total fermentable sugar. The other sugars consist of glucose, sucrose, fructose, maltotriose, maltotetraose, and higher dextrins.
5. What is the concentration of nitrogenous components in dissolved solids?
a) 1 – 5 %
b) 5 – 8 %
c) 4 – 5 %
d) 2 – 3 %
View Answer
Explanation: The concentration of nitrogenous components is 4 – 5 % of the total dissolved solids. It is in the form of amino acids, small peptides, and proteins. Each of these groups of nitrogenous components depends on the composition of the grist and conditions of the wort production.
6. Which of the following amino acid is in the higher concentration in the brewery wort?
a) Alanine
b) Valine
c) Serine
d) Proline
View Answer
Explanation: Proline is an amino acid that is present in the higher concentration in the brewery yeast with 44.5 mg/100ml. Alanine is 9.9 mg/100ml, valine is 9.2 mg/100ml, serine is 4.8 mg/100ml.
7. Which of the following amino acid is not present in acidified mash wort?
a) Cysteine
b) Valine
c) Alanine
d) Iso-leucine
View Answer
Explanation: Cysteine is not present in acidified mash wort. It is absent even in brewery wort. Alanine is 39.4 mg/100ml, Valine is 26.0 mg/100ml, and Iso-leucine is 18.6 mg/100ml.
8. What is the pH of malt wort with 20% maize grit adjunct?
a) 5.2
b) 5.3
c) 5.4
d) 5.5
View Answer
Explanation: The pH of malt wort is 5.4 with 20% of maize grit adjunct. The pH almost remains the same as the concentration of the maize grit adjunct increases with 5.3 of 30%, 5.4 at 40% and 0%.
9. Which of the following is not a phenol derivative?
a) Vanillic
b) Syringic
c) Ferulic acid
d) Malic acid
View Answer
Explanation: Malic acid is not a phenolic derivative. Whereas vanillic, syringic, ferulic acid, p-hydroxybenzoic, p-coumaric are the derivatives of hydroxybenzoic and hydroxycinnamic acids.
10. Trappist beer is obtained mainly from ____________
a) Top fermentation
b) Side fermentation
c) Bottom fermentation
d) Bottle fermentation
View Answer
Explanation: Trappist beer is obtained mainly from top fermentation. It is brown or amber in colour originated in five brewing abbeys of Belgium and Holland. The alcohol by volume percent is usually 5 – 12 %.
11. The Bock beer is prepared from ____________
a) Rice
b) Grapes
c) Barley
d) Wheat
View Answer
Explanation: Bock beer is prepared from roasted germinated barley seeds. It was originated in the USA and Canada and is obtained by the bottom-fermented system. It is dark in colour and is lightly hopped.
12. Wine is obtained from ____________
a) Rice
b) Barley
c) Wheat
d) Grapes
View Answer
Explanation: The wine is an alcoholic drink obtained from the fermentation of grapes. There are many types of wines. Examples are Barbera, Burgundy, Moscata, Chianti, Grenache, Riesling, etc.
13. Dextrins are derived from starch.
a) True
b) False
View Answer
Explanation: Dextrins are derived from the starch of the malt endosperm and therefore they may be linear glucose polymers joined by α(1,4) linkages or branched molecules containing α(1,6) linkages. The larger dextrins have several branched structures whereas simple dextrins have only one structure.
14. Wort contains sulphur constituents.
a) True
b) False
View Answer
Explanation: Wort contains both organic and inorganic sulphur containing constituents. About 12% of solids in wort are sulphur content. From this 12%, 60% are organic molecules and 40% are inorganic molecules. Inorganic constituents are derived from the brewing water.
Sanfoundry Global Education & Learning Series – Fermentation Technology.
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