session 20 -22

Question 1

the centre of the circle of the beer flavour wheel is

Answer 1

odor and taste

Question 2

match: 2-methyl-1-butanol

Answer 2

isoleucine

Question 3

match: 3-methyl-1-butanol

Answer 3

leucine

Question 4

n-propanol

Answer 4

sugar

Question 5

isobutanol

Answer 5

valine

Question 6

Warming effect due to ethanol becomes apparent in beers with over ___ % v/v alcohol content.

Answer 6

5%

Question 7

class 1

Answer 7

aromatic, fragrant, fruity, floral

Question 8

tier 1 descriptors are

Answer 8

alcoholic, solvent like, Easter, acetaldehyde, floral, hoppy

Question 9

class 2

Answer 9

resinous, nutty, grassy

Question 10

class 3

Answer 10

cereal

Question 11

class 4

Answer 11

phenolic

Question 12

class 5

Answer 12

Phenolic

Question 13

class 6

Answer 13

fatty, diacetyl, oily

Question 14

which of the following factors have NO effect on grainy character in beer

Answer 14

beer aging

Question 15

caprylic

Answer 15

goaty

Question 16

chlorophenol

Answer 16

mouthwash

Question 17

class 7

Answer 17

sulfury

Question 18

class 8

Answer 18

oxidized, stale, musty

Question 19

class 9

Answer 19

acidic

Question 20

dactyl can be produced by bacteria or wild yeast

Answer 20

true

Question 21

Oxidation occurs throughout the brewing process but oxidized off-flavours in beer are mostly the result of oxidation processes that occur:

Answer 21

post fermentation

Question 22

Rate of development of oxidised flavours is inversely proportional to:

Answer 22

the alcohol content of the beer and the content of colour malts

Question 23

class 10

Answer 23

sweet

Question 24

class 11

Answer 24

salty

Question 25

class 12

Answer 25

bitter

Question 26

class 13

Answer 26

mouthfeel

Question 27

class 14

Answer 27

fullness and body

Question 28

saccharomyces diastaticus

Answer 28

is able to utilize dextrins

Question 29

astringency is NOT caused by

Answer 29

liquid adjuncts

Question 30

non fermentable sugars contribute to

Answer 30

the body of beer

Question 31

fermentable by S. cerevisiae

Answer 31

maltose, maltotriose, sucrose, glucose, fructose