BESC 204 Exam 3 Questions with Correct Answers
What are the four ingredients found in a true beer"? - Answer-Yeast, hops, malt, and water
List the traits of an ale. - Answer-- From Britain
- Fermented at warmer temperatures (55-70 F)
- Include robust-tasting beers, fruity and aromatic, pron...
what are the four ingredients found in a true beer
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BESC 204 Exam 3 Questions with
Correct Answers
What are the four ingredients found in a "true beer"? - Answer-Yeast, hops, malt, and
water
List the traits of an ale. - Answer-- From Britain
- Fermented at warmer temperatures (55-70 F)
- Include robust-tasting beers, fruity and aromatic, pronounced taste
What yeast is used to make ales? - Answer-Saccharomyces cerevisiae
List the traits of a lager. - Answer-- From Czech Republic or Germany
- Fermented at cooler temperatures (38-50 F)
- Lighter-tasting beers, highly carbonated or crisp, smooth, clean
What yeast is used to make lagers? - Answer-Saccharomyces pastorianus; also called
S. uvarum and S. carlsbergensis
Explain how the saccharification reaction works (amylase). - Answer-The
saccharification process involves two enzymes - alpha amylase (endo-enzyme; 148 to
160F) and beta amylase (exo-enzyme; 140F to 154F). In this process, amylose and
amylopectin are broken down.
Describe how wine making differs from beer making. - Answer-1. Ingredients for beer
sterilized; those for wine not
2. Different species or strains of yeast used
3. Sugar for beer comes from malt and must be converted; that for wine from grape
juice
4. Additives - hops added to beer
5. Water added to beer
Explain Pasteur's role in the science of zymurgy. - Answer-Louis Pasteur discovered
that yeast were responsible for the fermentation process. Pasteur also discovered
bacteria growing amongst the fermenting beer, and this lead to the concept of
Pasteurization in other foods. It was Pasteur who showed that Hops were acting to
inhibit bacterial growth.
, Who one the Nobel prize for chemistry in 1907? Explain his contribution to science? -
Answer-Dr. Eduard Buchner - showed that fermentation could proceed in a 'cell free
system' using extracts from yeast. This was an important step in understanding
enzymes
What are Noble Rot? - Answer-A form of the grey fungus botrytis cinerea; makes the
wine sweeter
Aerobic respiration gives how many ATP per glucose molecule? - Answer-36
What yeast is used to make wine and champagne? - Answer-Saccharomyces
cerevisiae
What is ice wine? - Answer-Grapes are harvested and pressed
while frozen solid (-10°C) so water can be
driven out as shards of ice - leaving a higher
concentration of sugars - and after
fermentation - higher concentration
of alcohol.
What is sake? - Answer-- Rice + Aspergillus oryzae turns starch to sugar
- Sugar + yeast makes the brew
What is must? - Answer-It refers to the mixture of grape juice, seeds and skins
What is the difference between white and red wine? - Answer-In white wines, the juice
is transferred away from the must.
In red wines the whole must is used in production.
What is phytoalexin? - Answer-A chemical formed in a plant after the plant cells have
been irritated by an invading spore or some other foreign
object; a first line of defense.
Name the food products derived from fungi, or that utilize fungi that we discussed in
class. - Answer-- Bread (utilize yeast)
- Marmite/vegemite spread
- Soy sauce: soybeans + wheat + Aspergillus oryzae
- Miso: rice + Aspergillus oryzae + yeast
- Tempeh: cooked soybeans + Rhizopus oligosporus
- Oncom: soybeans + Neurospora
Primary ecological role of fungi? - Answer-The importance of fungi is their role as
recyclers/degraders. They break down complex organic compounds such a proteins,
fats, and carbohydrates into simple molecules such as minerals and energy. These
elements are then reused by new generations of organisms.
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