What is Secondary/malolactic fermentation in wine production?
Answer
Malolactic fermentation is a process where lactic acid bacteria (Oenococcus Oeni) convert malic acid (which is tart and acidic) into lactic acid (which is softer and smoother), reducing the wine's overall acidity and giving it a rounder, more mellow taste.
Card 182
Question
Which secondary fermentation process reduces acidity and stabilizes wine?
Answer
Malolactic fermentation.
Card 183
Question
In beer making, what is the common name for germinated barley?
Answer
Malt
Card 184
Question
What is the primary sugar source used in brewing beer?
Answer
Malted barley.
Card 185
Question
In the German brewing process, what constituents are mixed to create the mash?
Answer
Malted grain and water
Card 186
Question
In whiskey making, wetting the barley grains to stimulate germination is called:
Answer
Malting
Card 187
Question
What is the major fermentable sugar in brewer’s wort?
Answer
Maltose
Card 188
Question
What is the primary ingredient in the sweet liquer maraschino?
Answer
Marasca cherry
Card 189
Question
The part of the beer making process that involves heating malt and water to 60 C to facilitate enzymatic reactions is called what?
Answer
Mashing
Card 190
Question
What is the process in beer manufacturing where the starches in grains are broken down into fermentable sugars?
Answer
Mashing
Card 191
Question
During beer production, what is the name of the process where starches in the malt are converted into fermentable sugars by amylase enzymes?
Answer
Mashing
Card 192
Question
What is the name of the cocktail that contains white rum, mint, soda water, lime juice and sugar?
Answer
Mojito
Card 193
Question
What are the wooden boards added to wine to impart flavor called?
Answer
Oak staves
Card 194
Question
Name the genus and species of the organism predominantly responsible for malolactic fermentation in wine.
Answer
Oenococcus oeni
Card 195
Question
Which microorganism is responsible for malolactic fermentation in wine?
Answer
Oenococcus oeni
Card 196
Question
Which extra component makes a martini a dirty martini?
Answer
Olive brine
Card 197
Question
Which tea is blanched and partially fermented prior to drying to maintain the activity of the polyphenols and prevents oxidation of the polyphenols?
Answer
Oolong Tea
Card 198
Question
What type of tea is wilted, bruised and partially oxidized?
Answer
Oolong Tea
Card 199
Question
What additional ingredients in addition to Bergamot Orange does a Lady Grey have compared to Earl Grey?
Answer
Orange and Lemon Peels
Card 200
Question
What is triple sec?
Answer
Orange-flavored liqueur, originated in France, 20-40%
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