Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food Micro > Beer, wine & cider > Flashcards

Beer, wine & cider Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

_________ + ________ + __________ + ________ = BEER

A

water + malt + hops + yeast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is beer:

A

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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Define gravity:

A

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)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Gravity is expressed in ____________

A

Original Gravity (OG)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Original Gravity is expressed as a ___________________

A

ratio of density relative to pure water.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Gravity is normally calculated using either a ________ or a _________

A

hydrometer or refractometer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is a hydrometer:

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What does a refractometer measure?

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

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

A

ABV = (OG-TG) * 131.25

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is terminal gravity?

A

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)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Define ABV in words:

A

The percentage of ethanol in the finished beer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is used to assess colour of alcoholic beverages?

A

Tristimulus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Bitterness:

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Apparent attenuation formula:

A

(OG-TG)/OG

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Attenuation is a way to measure what…..

A

how complete a fermentation process is.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

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

A

dry beer

sweet beer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Malting is :

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

The aim of malting is to ____________________

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

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

A

20%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

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

A

drainage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Milling is process that does what ? _____________

A

It breaks down the malt into smaller more fermentable sizes

22
Q

What are the 2 types of mill?

A

Wet milling and dry milling

23
Q

After milling the malt grist is classified via a ______

A

sieve analysis

24
Q

Mashing is the process where_____________________

A

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

25
Q

Mashing takes about ___ hours

A

3

26
Q

After mashing ______ is produced

A

wort

27
Q

What are the 3 varieties of hops?

A
  • aroma hops
  • alpha hops
  • dual purpose hops
28
Q

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

A

yeast

29
Q

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

A
  • very slow initial fermentations

- competition between yeast and poorer growth

30
Q

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

A

TRUE

31
Q

What are fusel alcohols?

A

Alcohols that contain more than 2 carbons

32
Q

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

A

Anaerobic

33
Q

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

A

sugars

ethanol and carbon dioxide

34
Q

What are the 5 considerations during conditioning of beer :

A

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

35
Q

Wine is an _____________________

A

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

36
Q

_____________ must be added to most fruit wines

A

cane sugar

37
Q

Superior wines cannot _______________

A

be blended with other wines

38
Q

What are the steps in the wine making process?

A

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

39
Q

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

A

lag phase
growth phase
stationary phase

40
Q

What happens to the yeast activity during the stationary phase?

A

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

41
Q

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

A

Malolactic fermentation

42
Q

What happens during malolactic fermentation?

A

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

43
Q

____________ 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

A

Sulfur dioxide

44
Q

Sulfur dioxide is widely used its ________________ and _____________ properties

A

antioxidative and antimicrobial

45
Q

How does SO2 inhibit the growth of microbes?

A

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

46
Q

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

A

acetic acid bacteria

47
Q

Campden tablets are used to (name 3) __________________

A
  • 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
48
Q

Campden tablets allows _____________

A

the easy measurements of very small quantities of sodium metabisulfite

49
Q

What is a stuck fermentation?

A

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

50
Q

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

A
  • 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)
51
Q

Explain the relationship between LAB and wine

A

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.

Food Micro (20 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions