Brewing and Winemaking

Question 1

First civilization to brew beer

Answer 1

chinese, 7000 BC

Question 2

First to brew with barley

Answer 2

sumerians

Question 3

First to regluate sales and consumption

Answer 3

Babylonians

Question 4

First to have several beer styles

Answer 4

• Babylonians
• Used as payment

Question 5

Beer associated with ______ in egypt

Answer 5

bakeries

Question 6

Downfall of early beer

Answer 6

Greeks-wine

Question 7

Gruit

Answer 7

• early beer
• unhopped
• used herbs

Question 8

purity law

Answer 8

beer= water+malt+hops

Question 9

Monks

Answer 9

brewed to support the abbey

Question 10

Earliest brewing in US

Answer 10

pilgrims who didn’t want to import

Question 11

Beers categorized based on

Answer 11

• IBUs (bitterness)
• %ABV
• SRM(color)
• SG(specific gravity, strength, dryness)
• Body
• Aroma, flavor

Question 12

Define brewing

Answer 12

Breakdown and transformatino of a narrow range of macromolecules to build a wide spectrum of complex molecules

Question 13

Basic steps

Answer 13

1. Mashing
2. Lautering
3. Boiling
4. Sanitizing
5. Fermenting
6. Cleaning

Question 14

How is it a hostile environment for microbes

Answer 14

• low pH
• High sugar content initially
• high alcohol content at end
• antimicrobial compounds
• high pressure when bottled

Question 15

Mashing

Answer 15

• Enzymatic conversion of starch and protein into carbs and/or amino acids
• Crushed malted grain mixed w/ warm-hot water
• Temperature dependent

Question 16

Dark beers contain

Answer 16

kilned/roasted malts

Question 17

breakdown of big sugars to small, fermentable ones

Answer 17

Saccharification

Question 18

Lautering

Answer 18

washing sugary liquid off the mashed grain

Question 19

Sugary liquid is called

Answer 19

wort

Question 20

gravity

Answer 20

sugar concentration

Question 21

Boiling

Answer 21

• Sterilization
• Hop utilization

Question 22

Hops

Answer 22

• Alpha acid isomerization during boil
  
  • Supply bitterness and preservation to beer

Question 23

Fermenting

Answer 23

• Wort transformed into beer by yeast fermentation
• yeast transport maltose then maltaste hydrolyzes maltose into glucose

Question 24

ale yeast

Answer 24

• Saccharomyces cerevistiae
• top-fermenting
• very diverse
• produce esters and phenols

Question 25

lager yeast

Answer 25

* *Saccharomyces pastorianus* * bottom-fermenting-cold * fewer strains * Cleaner flavor profile, less diverse * Resently evolved

Question 26

off flavors

Answer 26

* diacetyl * phenols * oxidation

Question 27

First winemaking

Answer 27

SE Europe

Question 28

White wine made \_\_\_\_\_\_\_\_\_ Red wine made \_\_\_\_\_\_\_\_\_

Answer 28

without grape skins with grape skins

Question 29

Aroma, flavor, mouthfeel derived from

Answer 29

* Grape variety * yeast fermentation * secondary fermentation

Question 30

Secondary fermentation

Answer 30

* malolactic fermentation * tart lactic acid converted to lactic acid

Question 31

Finished winds contain ______ compounds

Answer 31

1000+

Question 32

Resveratrol

Answer 32

Found in grape skins, act like antioxidants, protecting the body against damage that can put you at higher risk for things like cancer and heart disease.

Question 33

compounds found in hops

Answer 33

* humulones * alpha acid

Question 34

Molecular signals

Answer 34

calcium oxalate and tartaric acid

Question 35

SCOBY

Answer 35

symbiotic colony of bacteria and yeast

Question 36

Catalase test

Answer 36

If bubbles, catalase positive, If no bubbles, catalase negative.