This set of Food Microbiology Multiple Choice Questions & Answers (MCQs) focuses on “Fermented Beverages – Wine, Cider and Kombucha”.
1. When fermentation is stopped unintentionally, it is called as ______ fermentation.
a) Stuck
b) Inactive
c) Brandy
d) Stop
View Answer
Explanation: When the necessary nutrients for yeast growth and development are exhausted, fermentation may be stopped unintentionally. This can also happen if the wine does not reach dryness in a certain amount of time. This is called stuck fermentation.
2. Which of the following is not used to make fermentation stop early?
a) Lowering of temperature
b) Addition of salts
c) Sterile filtering
d) Fortification with brandy
View Answer
Explanation: Lactofermentation or pickling can lead to the formation of a white, thread yeast as a result of exposure to air. This may spoil the taste of the pickled vegetables and must be removed regularly.
3. A pure yeast culture is added to grape juice to make wine.
a) True
b) False
View Answer
Explanation: Grape juice used to make wine is called must. Normally, wild yeast is present on grape skins, but, wild yeast fermentation can give undesired and unpredictable results. Hence, a pure yeast culture has to be added to dominate over the wild yeast.
4. Sake is a Japanese _____ wine.
a) Barley
b) Oat
c) Wheat
d) Rice
View Answer
Explanation: The strain Aspergillus oryzae is used in sake has the ability to produce amylolytic enzymes. The mold breaks down the starch to produce sugars which are then fermented by yeast to further produce alcohol.
5. Champagne is produced by a ____________ fermentation of wine.
a) Primary
b) Tertiary
c) Secondary
d) Quaternary
View Answer
Explanation: When citric acid, sugar and a yeast starter is added to wine and subjected to a secondary fermentation, it gives rise to champagne which is a sparkling wine.
6. What is the starting ingredient in the making of cider?
a) Coconut
b) Pear
c) Plum
d) Apple
View Answer
Explanation: Cider is produced due to the mild fermentation of apple juice by naturally occurring yeasts. Apple cider is very popular in USA as salad dressing and a preservative.
7. _______________ is usually used as a chemical preservative.
a) Sodium benzoate
b) Sodium sorbate
c) Potassium benzoate
d) Potassium sorbate
View Answer
Explanation: Sodium sorbate is usually added at a level of 0.10% as a chemical preservative. The level of safety and preservation can be increased by chilling or freezing.
8. What contributes to the conversion of cider to cider vinegar?
a) Acetic acid bacteria
b) Propionic acid bacteria
c) Budding yeast
d) Butyric acid bacteria
View Answer
Explanation: The scientific name of vinegar is acetic acid that is produced by bacteria such Acetobacter. Cider vinegar can help in the lowering of cholesterol and blood sugar levels.
9. Kombucha is fermented sweet _________
a) Water
b) Soda
c) Coffee
d) Tea
View Answer
Explanation: Kombucha is processed fermented tea. It is slightly alcoholic and effervescent. Usually made from black or green tea, it has many health benefits.
10. Kombucha is made using the symbiotic culture of yeast and _________
a) Propionic acid bacteria
b) Acetic acid bacteria
c) Rhizobium
d) Aspergillus
View Answer
Explanation: A symbiotic culture of bacteria and yeast (SCOBY) is used to ferment sugared tea to make kombucha. The bacteria convert the yeast-produced alcohol to acetic acid and are said to be probiotic too.
11. When kombucha culture is dried, it gains a leather-like texture and is called microbial ________
a) Cellulose
b) Leather
c) Plastic
d) Paper
View Answer
Explanation: Microbial cellulose can be used to make seamless clothing. Different broth media and dyes can be used to change the feel and texture of the processed textile.
Sanfoundry Global Education & Learning Series – Food Microbiology.
To practice all areas of Food Microbiology, here is complete set of Multiple Choice Questions and Answers.
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