Beer, wine & cider

Question 1

_________ + ________ + __________ + ________ = BEER

Answer 1

water + malt + hops + yeast

Question 2

What is beer:

Answer 2

Is a solution of water, alcohol and carbon dioxide that is flavored by carbohydrates, proteins, minerals, and different aromatic compounds that it acquires from malt, hops, and yeast.

Question 3

Define gravity:

Answer 3

density of the wort, or a way of calculating the amount of dissolved substances, largely sugars that will be converted into alcohol (it is your first look at how alcoholic your final brew will be)

Question 4

Gravity is expressed in ____________

Answer 4

Original Gravity (OG)

Question 5

Original Gravity is expressed as a ___________________

Answer 5

ratio of density relative to pure water.

Question 6

Gravity is normally calculated using either a ________ or a _________

Answer 6

hydrometer or refractometer

Question 7

What is a hydrometer:

Answer 7

A weighted glass tube with a scale on the inside which stops at the relative density of the liquid being measured

Question 8

What does a refractometer measure?

Answer 8

Measures the original gravity only, based on the refractive properties of sugar. Alcohol distorts the readings

Question 9

What is the formulate for Alcohol by Volume (ABV)?

Answer 9

ABV = (OG-TG) * 131.25

Question 10

What is terminal gravity?

Answer 10

is how much gravity is left after the fermentation is finished and can be used to calculate the alcohol content of the finished beer (or wine, or cider)

Question 11

Define ABV in words:

Answer 11

The percentage of ethanol in the finished beer

Question 12

What is used to assess colour of alcoholic beverages?

Answer 12

Tristimulus

Question 13

Bitterness:

Answer 13

Is the level of bitterness you taste when you drink beer. It is measured in bitterness units (BU) which relates to ppm isomerized alpha acid

Question 14

Apparent attenuation formula:

Answer 14

(OG-TG)/OG

Question 15

Attenuation is a way to measure what…..

Answer 15

how complete a fermentation process is.

Question 16

High apparent attenuation signifies a ________, while low apparent attenuation signify a sweet beer.

Answer 16

dry beer

sweet beer

Question 17

Malting is :

Answer 17

the process of allowing the grain to germinate (usually by soaking them in water)

Question 18

The aim of malting is to ____________________

Answer 18

to transform the food reserves in the grain into substrates that are convenient for fermenting in the brewery

Question 19

The moisture content of the grains at the start and during storage should be no higher than ____

Answer 19

20%

Question 20

The water is not left on the grains there are intermittent periods of _______ when air is blown though

Answer 20

drainage

Question 21

Milling is process that does what ? _____________

Answer 21

It breaks down the malt into smaller more fermentable sizes

Question 22

What are the 2 types of mill?

Answer 22

Wet milling and dry milling

Question 23

After milling the malt grist is classified via a ______

Answer 23

sieve analysis

Question 24

Mashing is the process where_____________________

Answer 24

ground malt is mixed with brewing water, such that a fermentable extract is produced that will support the growth of yeast

Question 25

Mashing takes about ___ hours

Answer 25

3

Question 26

After mashing ______ is produced

Answer 26

wort

Question 27

What are the 3 varieties of hops?

Answer 27

- aroma hops - alpha hops - dual purpose hops

Question 28

wort is boiled with hops for a bit over an hour before being cooled down and ____________ is added to start the fermentation

Answer 28

yeast

Question 29

Sc is added to the wort in a very specific amount, adding too little leads to __________________, adding to much leads to _______________________

Answer 29

- very slow initial fermentations | - competition between yeast and poorer growth

Question 30

TRUE OR FALSE : yeast stress can lead to undesirable fusel alcohol production

Answer 30

TRUE

Question 31

What are fusel alcohols?

Answer 31

Alcohols that contain more than 2 carbons

Question 32

_____________ conditions are essential for the production of alcohol by yeast, sugar up-take is diminished in the presence of oxygen

Answer 32

Anaerobic

Question 33

During exponential growth yeast are at their highest level of utilizing ________ and producing ________________

Answer 33

sugars | ethanol and carbon dioxide

Question 34

What are the 5 considerations during conditioning of beer :

Answer 34

1) Flavour maturation 2) Clarification 3) Stabilization 4) Carbonation 5) Minimize oxygen

Question 35

Wine is an _____________________

Answer 35

alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients

Question 36

_____________ must be added to most fruit wines

Answer 36

cane sugar

Question 37

Superior wines cannot _______________

Answer 37

be blended with other wines

Question 38

What are the steps in the wine making process?

Answer 38

1) sampling 2) harvest 3) crushing/pressing 4) fermentation 5) blending 6) stabilizing 7) aging 8) filtration 9) bottling 10) consumption

Question 39

Wine fermentation typically comprises a _____________ which lasts a few hours, a short _________ (24-36 hr), and a long _______ during which most of the sugar is converted into alcohol

Answer 39

lag phase growth phase stationary phase

Question 40

What happens to the yeast activity during the stationary phase?

Answer 40

the yeast activity continually decreases, although viability remains around 90% until the sugar is depleted

Question 41

______________ is also important in the taste development of wine (what kind of fermentation)

Answer 41

Malolactic fermentation

Question 42

What happens during malolactic fermentation?

Answer 42

During this process L-malic acid is converted into L-lactic acid and CO2

Question 43

____________ is added to kill natural species and allow wine specific Sc (which are resistant to sulfur dioxide) to carry out the fermentation, but despite the addition of sulfur dioxide several different species of yeast participate in the process

Answer 43

Sulfur dioxide

Question 44

Sulfur dioxide is widely used its ________________ and _____________ properties

Answer 44

antioxidative and antimicrobial

Question 45

How does SO2 inhibit the growth of microbes?

Answer 45

by disrupting disulfide bonds in proteins and reactions with cofactors. It can also deaminate cytosine to uracil which increases the likelihood of fatal mutations

Question 46

Cider is particularly prone to contamination with _________ so it is important to add sulfur dioxide at the initial fermentation step

Answer 46

acetic acid bacteria

Question 47

Campden tablets are used to (name 3) __________________

Answer 47

- sterilize wine, cider and beer - can also eliminate free chlorine from water solutions (i.e. if you use water from a municipal source) - Are also used as an antioxidizing agent when transferring wine between containers. The sodium metabisulfite in the Campden tablets traps the oxygen that enters the wine, and prevent it from doing any harm

Question 48

Campden tablets allows _____________

Answer 48

the easy measurements of very small quantities of sodium metabisulfite

Question 49

What is a stuck fermentation?

Answer 49

which is when there is a premature cessation of alcohol production in the fermentation

Question 50

A stuck fermentation can be caused by any of the following:

Answer 50

- Nutrient deficiency (nitrogen, vitamins, or minerals) - Inhibitory Substances (acetic acid, lactic acid, excessive sulfur dioxide) - Killer toxins (toxins produced by yeasts against other yeasts) - pH too low (<3) - Pesticides remain on grapes from field - Temperature (too low at the beginning, or too high during the ferment)

Question 51

Explain the relationship between LAB and wine

Answer 51

The growth of some LAB in wine produces desirable traits (malolactic fermentation), while the growth of some species just causes spoilage. The growth of some LAB in wine produces desirable traits (malolactic fermentation), while the growth of some species just causes spoilage.