Question 1

Yeast die above alcohol concentrations of _______ percent.

Accepted Answer

A) 10 
B) 12 
C) 14 
D) 16 
E) 20 
A) 10 
B) 12 
C) 14 
D) 16 
E) 20 C

Question 2

Red wine fermentation continues for a maximum of

Accepted Answer

A) 2 days 
B) 2 years 
C) 2 weeks 
D) 2 months 
A) 2 days 
B) 2 years 
C) 2 weeks 
D) 2 months C

Question 3

The first step in brewing beer involves

Accepted Answer

A) moistening. 
B) drying. 
C) crushing. 
D) roasting. 
E) mashing. 
A) moistening. 
B) drying. 
C) crushing. 
D) roasting. 
E) mashing. A

Question 4

In the making of distilled spirits,the _______ of beer or wine concentrates the alcohol.

Accepted Answer

A) double fermentation 
B) boiling 
C) acidifying 
D) filtering 
E) oxidizing 
A) double fermentation 
B) boiling 
C) acidifying 
D) filtering 
E) oxidizing

Question 5

The fermenting organism in both the production of beer and wine is the bacterium Acetobacter.

Accepted Answer

A) True 
 B)False

Question 6

The enzyme in the liver that degrades alcohol to carbon dioxide and water is known as ________ _______.

Accepted Answer

alcohol de

Question 7

The removal of sediments from a champagne bottle is called

Accepted Answer

A) riddling. 
B) racking. 
C) clarification. 
D) disgorgement. 
E) capping. 
A) riddling. 
B) racking. 
C) clarification. 
D) disgorgement. 
E) capping.

Question 8

Which of the following is a process that could occur in the production of both white and red wines?

Accepted Answer

A) filtration using millipore filters 
B) fermentation at temperatures between 25C and 30C 
C) removal of skin caps 
D) a second fermentation 
E) all of these processes could occur in the production of both white and red wines 
A) filtration using millipore filters 
B) fermentation at temperatures between 25C and 30C 
C) removal of skin caps 
D) a second fermentation 
E) all of these processes could occur in the production of both white and red wines

Question 9

To increase the alcohol content of wine,typically _______ is added.

Accepted Answer

A) sherry 
B) cuvee 
C) brandy 
D) port 
E) grappa 
A) sherry 
B) cuvee 
C) brandy 
D) port 
E) grappa

Question 10

Archaeologists know that ancient Egyptians made red wine because of the presence of _______ acid in jars found in the tomb of Pharaoh Tutankhamen.

Accepted Answer

A) syringic 
B) tartaric 
C) lysergic 
D) lactic 
E) acetic 
A) syringic 
B) tartaric 
C) lysergic 
D) lactic 
E) acetic

Question 11

Why is it necessary to graft rootstock onto wine grape plants?

Accepted Answer

A) to avoid aphid infestation 
B) to avoid downy mildew infection 
C) to avoid deer damage 
D) to create wines with a higher alcohol content 
E) to insure the wine grape flowers are pollinated 
A) to avoid aphid infestation 
B) to avoid downy mildew infection 
C) to avoid deer damage 
D) to create wines with a higher alcohol content 
E) to insure the wine grape flowers are pollinated

Question 12

Downy mildew of grape is caused by Phylloxera,root-feeding aphids.

Accepted Answer

A) True 
 B)False

Question 13

Which of the following is a characteristic of wine grape plants?

Accepted Answer

A) flowers are three-parted 
B) leaves are pinnately compound 
C) flowers are imperfect 
D) flowers are self-pollinating 
E) none of these are characteristics of wine grape plants 
A) flowers are three-parted 
B) leaves are pinnately compound 
C) flowers are imperfect 
D) flowers are self-pollinating 
E) none of these are characteristics of wine grape plants

Question 14

In ____________ fermentation,the fermentable base is left open to the environment to pick up any wild yeast strains present in the environment.

Accepted Answer

The answer of In ____________ fermentation,the fermentable base is left...

Question 15

An unaged distilled spirit which is flavored by steeping for several weeks in juniper "berries" for flavor is:

Accepted Answer

A) vodka 
B) brandy 
C) rye 
D) gin 
A) vodka 
B) brandy 
C) rye 
D) gin

Question 16

Hard liquors or spirits (whiskey,brandy,etc. )are made by the pasteurization of a beer or wine.

Accepted Answer

A) True 
 B)False

Question 17

Hops are added to the wort in beer making:

Accepted Answer

A) to balance the sweet taste of the malt 
B) to preserve the beer 
C) to promote a foamy head 
D) to do all of these 
A) to balance the sweet taste of the malt 
B) to preserve the beer 
C) to promote a foamy head 
D) to do all of these

Question 18

The _________________ was incited by an unpopular tax that divided West against East in the second decade of the American Republic.

Accepted Answer

The answer of The _________________ was incited by an unpopular...

Question 19

The serious problem created by the importation to Europe of North America grapevines in 1860 was caused by

Accepted Answer

A) SaprolegniA. 
B) Phylloxera. 
C) Plasmopara. 
D) Artemesia. 
E) Aspergillus. 
A) SaprolegniA. 
B) Phylloxera. 
C) Plasmopara. 
D) Artemesia. 
E) Aspergillus.

Question 20

Enology is the science of wine making.

Accepted Answer

A) True 
 B)False

Exam 24: Beverages and Foods From Fungi

Yeast die above alcohol concentrations of _______ percent.

Red wine fermentation continues for a maximum of

The first step in brewing beer involves

In the making of distilled spirits,the _______ of beer or wine concentrates the alcohol.

The fermenting organism in both the production of beer and wine is the bacterium Acetobacter.

The enzyme in the liver that degrades alcohol to carbon dioxide and water is known as ________ _______.

The removal of sediments from a champagne bottle is called

Which of the following is a process that could occur in the production of both white and red wines?

To increase the alcohol content of wine,typically _______ is added.

Archaeologists know that ancient Egyptians made red wine because of the presence of _______ acid in jars found in the tomb of Pharaoh Tutankhamen.

Why is it necessary to graft rootstock onto wine grape plants?

Downy mildew of grape is caused by Phylloxera,root-feeding aphids.

Which of the following is a characteristic of wine grape plants?

In ____________ fermentation,the fermentable base is left open to the environment to pick up any wild yeast strains present in the environment.

An unaged distilled spirit which is flavored by steeping for several weeks in juniper "berries" for flavor is:

Hard liquors or spirits (whiskey,brandy,etc. )are made by the pasteurization of a beer or wine.

Hops are added to the wort in beer making:

The _________________ was incited by an unpopular tax that divided West against East in the second decade of the American Republic.

The serious problem created by the importation to Europe of North America grapevines in 1860 was caused by

Enology is the science of wine making.

Plants in Our Lives

The Plant Cell

The Plant Body

Plant Physiology

Plant Life Cycle: Flowers

Plant Life Cycle: Fruits and Seeds

Genetics

Plant Systematics and Evolution

Diversity of Plant Life

Human Nutrition

Origins of Agriculture

The Grasses

Legumes

Starchy Staples

Feeding a Hungry World

Stimulating Beverages

Herbs and Spices

Materials: Cloth, Wood, and Paper

Medicinal Plants

Psychoactive Plants

Poisonous and Allergy Plants

The Algae

Fungi in the Natural Environment

Fungi That Affect Human Health

Plant Ecology

Filters

The enzyme in the liver that degrades alcohol to carbon dioxide and water is known as __ _.