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1 | |
1. In the modern processing of wine and beer, most of the yeast fermenters are strains of ________. |
| | A) | a. Plasmopara viticola |
| | B) | b. Aspergillus oryzae |
| | C) | c. Vitis rupestris |
| | D) | d. Saccharomyces cerevisiae |
| | E) | e. None of the above |
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2 | |
2. The wine grape, Vitis vinifera, is native to |
| | A) | a. the Mediterranean region. |
| | B) | b. the Caspian Sea region. |
| | C) | c. Asia. |
| | D) | d. South America. |
| | E) | e. Africa |
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3 | |
3. In the practice of viticulture, grape seeds are planted in the fall, overwinter in sterile vermiculite, germinate in spring, and produce grapes by August. |
| | A) | True |
| | B) | False |
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4 | |
4. In order to make white wine from red grapes, _______ must be removed from the juice before fermentation. |
| | A) | a. glucose |
| | B) | b. the seeds |
| | C) | c. ascorbic acid |
| | D) | d. the skins |
| | E) | e. none of the above |
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5 | |
5. In order to reduce the acidity of a red wine, a second fermentation using lactic acid bacteria cultures is conducted during the aging process. |
| | A) | True |
| | B) | False |
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6 | |
6. Bordeaux mixture is a copper sulfate and lime compound sprayed on grapes to control ________. |
| | A) | a. downy mildew |
| | B) | b. Plasmopara viticola |
| | C) | c. Saprolegnia |
| | D) | d. Phytophthora |
| | E) | e. a and b are correct |
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7 | |
7. Which of the following is NOT a process in the making of a champagne? |
| | A) | a. fortification |
| | B) | b. riddling |
| | C) | c. disgourgement |
| | D) | d. none of the above |
| | E) | e. a and c are correct |
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8 | |
8. Beer making involves preparing the malt, a process whereby the germinated barley seeds are dried and crushed to produce a powder. |
| | A) | True |
| | B) | False |
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9 | |
9. What is the advantage of adding hops to the wort during the beer making process? |
| | A) | a. adds a desirable bitterness to the beer |
| | B) | b. for antibacterial action |
| | C) | c. helps retain the beer’s foamy head longer |
| | D) | d. all of the above |
| | E) | e. only a and b |
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10 | |
10. _______ is produced by using a yeast that settles to the bottom of the tank. |
| | A) | a. Ale |
| | B) | b. Malt |
| | C) | c. Lager beer |
| | D) | d. Mash |
| | E) | e. None of the above |
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11 | |
11. To obtain a higher proof alcohol, the alcohol is distilled or boiled to separate it from most of the water. |
| | A) | True |
| | B) | False |
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12 | |
12. Which of the following is made by adding oil of wormwood to liqueur? |
| | A) | a. bourbon |
| | B) | b. absinthe |
| | C) | c. laudanum |
| | D) | d. whiskey |
| | E) | e. champagne |
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13 | |
13. Which of the following is a mixture of alcohol and opium? |
| | A) | a. whiskey |
| | B) | b. bourbon |
| | C) | c. laudanum |
| | D) | d. absinthe |
| | E) | e. none of the above |
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14 | |
14. Studies suggest that flavonoids found in red wine may prevent the oxidation of LDLs and the development of atherosclerosis. |
| | A) | True |
| | B) | False |
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15 | |
15. Laboratory experiments suggest that alcohol may be harmful to fetal development by |
| | A) | a. inhibiting excitatory neurotransmitter glutamate. |
| | B) | b. stimulating cancer cell development. |
| | C) | .c. producing an enlarged heart. |
| | D) | d. all of the above. |
| | E) | e. both b and c |
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16 | |
16. Morels and truffles are fruiting bodies of fungi belonging to the Division _______. |
| | A) | a. Oomycota |
| | B) | b. Zygomycota |
| | C) | c. Basidiomycota |
| | D) | d. Ascomycota |
| | E) | e. None of the above |
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17 | |
17. Quorn mycoprotein |
| | A) | a. is derived from the fungus Fusarium venenatum. |
| | B) | b. contains 50% protein dry weight. |
| | C) | c. is processed and sold as an egg substitute. |
| | D) | d. all of the above. |
| | E) | e. a and b are correct. |
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18 | |
18. It was the French philosopher Jean-Jacques Rousseau who first discovered that yeast turned grape juice into wine through anaerobic respiration. |
| | A) | True |
| | B) | False |
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2006 McGraw-Hill Higher Education