Fermentation Technology Multiple Choice Questions on “Commercial Applications – Flavoured Spirits, Sake and Vinegar”.
1. Which of the following is a non-alcoholic spirit?
A. Vodka
B. Ceder
C. Gin
D. Liqueurid5fdb737510a50″
Answer: B
Clarification: Ceder is a non-alcoholic spirit which is found only in the Cederberg Mountains of the Western Cape. Vodka, Gin, Anise, Liqueur, etc. are the alcoholic spirit. All these products have a base of high purity alcohol or neutral alcohol which has been distilled.
2. Which of the following is added in vodka to enhance the mouthfeel?
A. Ethyl alcohol
B. Propylene glycol
C. Ethidium bromide
D. Magnesium oxideid5fdb737510a70″
Answer: B
Clarification: Propylene glycol is added in vodka to enhance the mouthfeel. Sometimes, glycerol is also used to enhance mouthfeel. It is commonly found in all the foods which are packaged, such as dried soups, popcorn, bread, etc.
3. Which of the following concentrate alcohol?
A. Wash column
B. Rectifier
C. Purifier
D. Distillation columnid5fdb737510a7e”
Answer: B
Clarification: The rectifier is used to concentrate the alcohol. It is the second major column for purification and concentration of alcohol. Wash column separates the alcohol from the wash and purifier is between the wash column and the final rectifier.
4. Which of the following is not a flavourant in Gin?
A. Juniper berry
B. Coriander seed
C. Angelica
D. Fennelid5fdb737510a93″
Answer: D
Clarification: Fennel is a flavourant added in Ouzo. Some of the flavorants added in Gin are Juniper berry (Juniperus communis), coriander seed (Coriandrum sativum), and Angelica (Archangelicum officianalis). It also contains the peel of orange and lemon.
5. Liqueurs contain ______________
A. 30 – 40 % ABV
B. 35 – 45 % ABV
C. 60 – 70 % ABV
D. 50 – 60 % ABVid5fdb737510aa7″
Answer: B
Clarification: Liqueurs contain 35 – 45 % alcohol by volume (ABV). However, some of the liqueurs are less strong and contain less alcohol and are produced by dissolving and blending of several components.
6. Which of the following are the key components of sake?
A. Wheat and barley
B. Wheat and rice
C. Water and rice
D. Rice and barleyid5fdb737510ab0″
Answer: C
Clarification: The key components of sake are water and rice. About 25 kL of water is used for each ton of rice. The water should contain traces of minerals and organic components and should be colorless, tasteless and odorless.
7. Which of the following is the traditional center for sake production?
A. Fushimi
B. France
C. USA
D. UKid5fdb737510ab8″
Answer: A
Clarification: Fushimi is the traditional center for the production of sake. Nada is also a traditional center and the great brands emerge from here. Jizaki sakes are produced by local brewers.
8. Koji comprises of _____________
A. Aspergillus niger
B. Aspergillus flavus
C. Aspergillus oryzae
D. Aspergillus fumigatusid5fdb737510ac0″
Answer: C
Clarification: Koji comprises of Aspergillus oryzae. It furnishes the hydrolytic enzymes like glucoamylase, transglucosidase, acid protease, carboxypeptidase, etc. for the digestion of starch and proteins. The process is such that the organisms other than the sake yeast will also develop.
9. Which of the following is an undiluted sake?
A. Jummai-shu
B. Koshu
C. Karakuchi
D. Genshuid5fdb737510ac9″
Answer: D
Clarification: Genshu is an undiluted sake which is served on ice. Genshu has an alcohol content of 18 – 21 %. However, sake which contains water added within a range that reduces the alcohol content by less than 1% is also considered genshu.
10. Which of the following process is employed to manufacture high-quality vinegar?
A. Orleans process
B. Haber’s process
C. Contact process
D. Ostwald’s processid5fdb737510ad1″
Answer: A
Clarification: Orleans process is employed for the production of high-quality vinegar and it is a slow process. The starting liquor is held in large casks where the microbes thrive. After that acetification commences and then vats are clarified using clarifying agents. Haber’s process is used in the production of ammonia and the contact process is used for sulphuric acid production. Ostwald’s process is used for the production of nitric acid.
11. Which of the following is also called as white distilled vinegar?
A. Rice vinegar
B. Spirit vinegar
C. Cider vinegar
D. Wine vinegarid5fdb737510ad9″
Answer: B
Clarification: Spirit vinegar is also called as a white distilled vinegar. It is derived from alcohol which is obtained by the distillations of fermented sugar solutions. It is the cheapest vinegar to produce and is the most widespread vinegar for general use.
12. Which of the following vinegar has a base material Trebbiano?
A. Rice vinegar
B. Cider vinegar
C. Balsamic vinegar
D. Malt vinegarid5fdb737510ae1″
Answer: C
Clarification: Balsamic vinegar has the base material as Trebbiano which is a wine grape. It is a very dark, concentrated, and intensely flavored vinegar which was originated in Italy. It is healthy as it contributes to weight loss and lowering the cholesterol level.
13. Rice vinegar is produced from cider.
A. True
B. Falseid5fdb737510ae9″
Answer: B
Clarification: Rice vinegar is derived from the acetification of sake or its co-products. It has very low acidity and has a light and delicate flavor which is highly favored for oriental cooking. Cider vinegar is produced from hard cider or apple wine.
14. The key organism for the production of vinegar is Mycoderma.
A. True
B. Falseid5fdb737510af1″
Answer: A
Clarification: The key organism for the production of vinegar is Mycoderma which is now called as Acetobacter with the most appropriate strains being Acetobacter aceti, Acetobacter pastorianas, and Acetobacter hansenii.