Deck 24: Beverages and Foods From Fungi

Question 1

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

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

Answer 1

A

Question 2

Yeast begin to die above alcohol concentrations of ________ percent.

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

Answer 2

C

Question 3

What may happen to the quality of cork and cork oak trees if climate change continues?

A)A decline in the quality of cork stoppers
B)Thinner layers of bark
C)Production of more lenticels,increasing the possibility of Acetobacter contamination.
D)Conversion of alcohol into vinegar because of less dense,more airy cork
E)All of the above may happen.

Answer 3

E

Question 4

Which of the following organisms can turn wine into vinegar?

A)Saccharomyces cerevisiae
B)Acetobacter aceti
C)Agaricus bisporus
D)Aspergillus oryzae
E)Artemesia annua

Question 5

What are the two products of alcohol fermentation?

A)ethanol and oxygen
B)lactic acid and ethanol
C)lactic acid and oxygen
D)ethanol and carbon dioxide
E)lactic acid and carbon dioxide

Question 6

In the production of red wine,the red skins are removed after

A)crushing.
B)pressing.
C)fermentation.
D)riddling.
E)clarification.

Question 7

What is the purpose of adding sulfur dioxide during wine grape fermentation?

A)removal of oxygen
B)inhibition of unwanted microorganisms
C)prevention of wine turning into vinegar
D)inhibition of substrate level phosphorylation
E)All of the above are correct.

Question 8

Lees are removed from wine by using various agents.Among the following,which is not one of those agents?

A)egg whites
B)gelatin
C)bentonite clay
D)sorbic acid
E)All of these are agents are used to remove lees.

Question 9

Which of the following is a characteristic 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 is characteristics of wine grape plants.

Question 10

How would white wine taste if the fermentation temperature was 5°C?

A)It would have a yeasty taste.
B)It would be perfect;5°C is the best temperature for white wine fermentation.
C)It would taste too fruity.
D)It would taste burnt.
E)It would have a lower alcohol content.

Question 11

With climate change,which of the following may happen?

A)Vineyards will increase their yield.
B)The grapes will mutate.
C)The Tuscany area in Italy will expand twice-fold.
D)The Bordeaux region of France will no longer be suitable for the cultivation of wine grapes.
E)None of the above is correct.

Question 12

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

A)filtration using millipore filters
B)fermentation at temperatures between 25°C and 30°C
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 13

Red wine fermentation continues for a maximum of how long?

A)2 days
B)2 years
C)2 weeks
D)2 months
E)3 years in barrels

Question 14

Which of the following is(are)correct?

A)The aroma and flavor of fine red wines is obtained by aging the wine in barrels made from white oak.
B)The best method is to age the wine in tanks with oak chips.
C)For most red wines,a second fermentation in the barrel is a necessity.
D)During bottling,wine is placed in sterile bottles that are flushed with pure oxygen to prevent aging.
E)Champagne,strictly speaking,is a sparkling wine produced only by Dom Perignon.

Question 15

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

A)Saprolegnia
B)Phylloxera
C)Plasmopara
D)Artemesia
E)Aspergillus

Question 16

How is wine kept from turning to vinegar?

A)exposure to high temperature
B)the use of low wavelength radiation
C)the maintenance of anaerobic conditions
D)the addition of bacteria that increase the acidity of the wine
E)All of these can prevent wine from turning to vinegar.

Question 17

Which of the following is the species that provides necessary rootstock for virtually all wine grape plants?

A)Vitis acerifolia
B)Vitis labrusca
C)Vitis rupestris
D)Vitis vinifera
E)Vitis vulpine

Question 18

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

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 19

Which of the following wines is not one of the principal wines used in champagne cuvee?

A)chardonnay
B)chenin blanc
C)pinot noir
D)pinot meunier
E)malbec

Question 20

Breaking up the skin cap several times a day is required for what type of wine?

A)white
B)red
C)champagne
D)dessert
E)All of the above are correct.

Question 21

________ ATPs are formed from the chemical energy released when glucose is broken down during fermentation.

Question 22

Which brain center is inhibited by alcohol?

A)speech
B)vision
C)balance
D)judgement
E)All of these brain centers are inhibited by alcohol.

Question 23

The starch from which of the following plants is typically not used in beer brewing?

A)wheat
B)potato
C)corn
D)rice
E)barley

Question 24

Which of the following is not true about the effect of alcohol upon the body?

A)It is a stimulant of the CNS.
B)It increases the levels of HDLs.
C)It is metabolized by the liver to water and carbon dioxide.
D)It is associated with certain birth defects.
E)It is associated with macrocephaly.

Question 25

Which of the following microbes is used in the production of sake?

A)Saprolegnia
B)Phylloxera
C)Plasmopara
D)Artemesia
E)Aspergillus

Question 26

Which of the following is not true about the production of rice wine (sake)?

A)The carbohydrate base is rice.
B)It has an alcoholic content of 5%.
C)A mold is the source of enzymes that convert rice starch into fermentable sugars.
D)Yeast is the fermenting organism.
E)The alcohol content is only 1 percent.

Question 27

Wormwood is used in the making of which of the following?

A)gin
B)tequila
C)absinthe
D)cognac
E)All of the above are correct.

Question 28

In sake production,the sugars from the enzymatic breakdown of starch is called which of the following?

A)koji
B)moto
C)moromi
D)tasukete
E)itsu

Question 29

The removal of sediments from a champagne bottle is called

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

Question 30

The most commonly eaten fungi are found in which of the following divisions?

A)Ascomycota
B)Zygomycota
C)Chitridiomycota
D)Basidiomycota
E)Glomeromycota

Question 31

An unaged distilled spirit that is flavored by steeping for several weeks in juniper "berries" for flavor is which of the following?

A)vodka
B)brandy
C)rye
D)gin
E)aloe vera

Question 32

Hops are added to the wort in beer making for which of the following reasons?

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 the above
E)None of the above is correct.

Question 33

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

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

Question 34

What part of Humulus lupulus is used in beer brewing?

A)the roots
B)the buds
C)the leaves
D)the bark
E)the flowers

Question 35

The first step in brewing beer involves which of the following?

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

Question 36

The year a wine was made is called its ________ year.

Question 37

Malt is essential to the brewing process because it is the source of which of the following?

A)sugar for the yeast
B)agents to clarify the beer
C)the pungent taste of beer
D)yeast for fermentation
E)agents to promote the Calvin cycle

Question 38

In beer brewing,what is wort?

A)the germinated barley grains
B)the grain starch
C)the strained mash
D)the roasted malt
E)the hops/mash mixture

Question 39

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

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

Question 40

This cultivated mushroom is grown on natural or artificial logs and,in some countries,is prescribed in cancer therapy.This cultivated mushroom is which of the following?

A)Lentinus edodes
B)Agaricus bisporus
C)Volvariella volvacea
D)Pleurotus pulmonarius
E)Coprinus comatus.

Question 41

It was the scientist ________ who discovered that yeast,through an anaerobic process,converts grape juice into wine.

Question 42

One of the first widely used fungicides was ________ mixture,a lethal mix of copper sulfate and lime that protects the grape vine from downy mildew.

Question 43

Mushrooms can be considered a fairly good human food source because they contain complete proteins.

Question 44

What saved the vineyards threatened with downy mildew throughout France in the 1870s?

Question 45

Fermented foods are usually lower in nutritional quality than the unfermented base.

Question 46

The drinking of absinthe became part of the daily ritual in Paris and was known as the ________ hour after the vibrant color of the liqueur.

Question 47

A ________ wine has no residual sweetness since fermentation continues to completion.

Question 48

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

Question 49

The French ________ is the observation that the French have a lower incidence of cardiovascular disease despite a diet high in saturated fats and cholesterol.

Question 50

________ is a technique whereby a substance is heated to rid it of bacterial contaminants.

Question 51

The resulting mix of skins,seeds,and juice when grapes are crushed is called the ________.

Question 52

The ancient art of wine making is now called the science of ________.

Question 53

Technically speaking,wine is fermented ________ ________.

Question 54

Evidence of a wine-like drink was found recently in a 8,000 to 9,000 year-old site in ________.

Question 55

Grafted grape vines introduced a far more lethal pathogen,the oomycete ________ ________.

Question 56

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

Question 57

________ ________ syndrome is the damage done to the fetus whose mothers drank immoderate amounts of alcohol during pregnancy.

Question 58

Yeast is a single-cell ________ that will forgo ________ ________ in an anaerobic environment.

Question 59

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

Question 60

Alcohol acts as a stimulant of the central nervous system.

Question 61

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

Question 62

Enology is the science of wine making.

Question 63

During fermentation,sugar is converted into ethanol and carbon dioxide through the action of yeast.

Question 64

The cultivation of grapes is known as viticulture.

Question 65

Brandy is added to dessert wines to halt fermentation and maintain natural sweetness.

Question 66

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

Question 67

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

Question 68

Louis Pasteur,a noted French microbiologist of the 19^th century,is credited with developing several standard steps in the champagne making process.

Question 69

Quorn mycoprotein is a high-protein meat substitute obtained from the mycelium of a fungus.