Beverage Processing Technology Introduction

What is the key category in the Vietnam beverages market?

What are some examples of non-fermented drinks?

What is the main purpose of homogenization in fruit juice processing? To keep the juice away from _________.

Oxygen elimination in fruit juice processing can help reduce discoloration and vitamin C loss.

What are some categories of beverages in the Vietnam market?

What is the Vietnam beer consumption per year, in millions of kiloliters? Vietnam consumes over ______ million kiloliters of beer per year.

Fruit juices are derived from fruit pulp/purée and are not a good source of vitamins and minerals.

Match the following fruit juice classifications with their descriptions:

What are the approximate criteria for grape ripeness for White wine?

Saccharomyces cerevisiae is commonly used as _______ in wine fermentation.

Destemming is a process that is sometimes done after crushing the grapes.

What are the factors that can affect wine fermentation?

What is the alcohol level of Beer?

From which tree are the oak barrels for Cognac made?

Is V.S.O.P a brandy with an age ranging from 7 to 10 years?

The beneficial effects of alcohol include feeling relaxed, stimulation of senses, and heightening of pleasure.

Match the type of wine with its fermentation process:

What is the purpose of cooling during the 'Must' treatment process?

Which substances are used for acidity adjustment in 'Must' or Juice?

Closed tanks are more popular for ensuring sanitary conditions in fermentation.

The metabolism of glucose to ethanol by S.cerevisiae can be interpreted in the following equation: C6H12O6 + 2Pi + 2ADP + 2H+ -> 2C2H5OH + ______ + 2ATP. What is the missing product?

Match the following fermentation byproducts with their characteristic odor descriptions:

What is an important part of the brewing process that constitutes 80 - 90% of finished beer?

What type of water is recommended for beer production?

What factors should be considered regarding water quality for beer production? (Select all that apply)

What is the purpose of fine filtering in winemaking?

What are some examples of fine filtering agents mentioned in the text?

Oak barrels are easy to clean.

In beer production, the combination of malt, hop flowers, adjuncts, yeasts, and water make up the beer ____________.

Match the process with its description:

What are the principles of bottling beer?

What is the aim of pasteurization in beer production?

What is a by-product collected from the filtering process, used as animal feed?

What is the purpose of collecting yeast residues from the fermentation process?

How is thin plate pasteurization carried out in beer production?

What is the primary role of water in biochemical reactions in the human body?

What is the maximum limit for inorganic matter in water for beer production?

What is the acceptable range for pH levels in water for beer production?

What is the primary purpose of oxygen scouring in water treatment for beverage production?

What is the maximum acceptable level of iron (Fe2+ and Fe3+) in water for beer production?

What is the maximum hardness limit in mg/l for running water in beverage facilities?

What is the maximum acceptable level of total Cl- in water for beer production?

What is the primary purpose of heat treatment in cloudy fruit juice processing?

What is the maximum acceptable level of total coliform count in water for beverage production?

What is the total soluble solids (TSS) percentage of concentrated fruit juice?

What is the purpose of homogenization in fruit juice processing?

What type of enzymes break down pectin, a natural gelling agent in fruits, in juice clarification?

What is the primary function of adjunct in beer production?

What is the characteristic of wine with residual sugar due to short fermentation time or using low-alcoholic producing yeast?

Which of the following is NOT a category of wine classification?

What is the primary function of hops in beer production?

What is the primary purpose of using oak barrels in Cognac production?

What is the typical carbohydrate content of isotonic sport drinks?

What is the primary purpose of minimizing oxygen contact in juice processing?

What is the significance of maintaining a pH below 4.5 before pasteurization?

What is the primary cause of quality loss in juice due to microorganisms?

What is the purpose of high-pressure homogenization in juice processing?

What is the primary purpose of pasteurization in juice processing?

What is the significance of the TCVN 5042-1994 standard in fruit juice processing?

What is the primary function of pectinase treatment in wine processing?

What is the main difference between primary and secondary fermentation in wine production?

What is the purpose of incubation in oak barrels during wine production?

What is the function of hops in beer production?

What is the purpose of racking in wine production?

What is the characteristic of beer that is due to the high concentration of CO2?

What is the primary purpose of the mash and wort preparation step in the beer brewing process?

What is the main reason why adjuncts like rice, wheat, and corn syrup are used in beer brewing?

What is the primary function of the fermentation step in the beer brewing process?

What is the purpose of the maturation period in the beer brewing process?

What is the primary purpose of filtration in the beer brewing process?

What is the purpose of wort boiling in the beer brewing process?

What is the primary purpose of wort cooling in the beer brewing process?

What is the purpose of yeast in the beer brewing process?

What is the primary purpose of pasteurization in the beer brewing process?

What is the purpose of malt milling in the beer brewing process?

What percentage of the total weight of soft drinks is comprised of water?

What is the maximum limit of inorganic matter in water for beer production?

What is the acceptable range for pH levels in water for beer production?

What is the maximum acceptable level of iron (Fe2+ and Fe3+) in water for beer production?

What is the maximum acceptable level of total Cl- in water for beer production?

What is the maximum acceptable level of total coliform count in water for beverage production?

What is the primary purpose of pasteurization in juice processing?

What are the common causes of quality loss in juice?

What is the primary function of gelling agents in juice processing?

What is the purpose of minimizing oxygen contact in juice processing?

What is the primary function of pH control in pasteurization?

What is the purpose of heat treatment in cloudy fruit juice processing?

What is the purpose of filter sterilization in water treatment for beverage production?

What is the difference between fruit juice and nectar?

Why is proper transportation crucial for maintaining fruit quality?

What is the purpose of heat treatment in cloudy fruit juice processing?

What is the purpose of enzymatic treatment in juice clarification?

What is the primary purpose of homogenization in fruit juice processing?

What is the primary purpose of sport drinks?

What is the characteristic of wine with residual sugar due to short fermentation time or using low-alcoholic producing yeast?

What is the purpose of hops in beer production?

What is the recommended water quality for beer production?

What is the typical carbohydrate content of isotonic sports drinks?

What is the purpose of oak barrels in cognac aging?

What is the purpose of SO2 treatment in wine processing?

What is the primary role of pectinase treatment in wine processing?

What is the purpose of incubation in oak barrels for wine?

What is the main ingredient in beer production that provides the sugars for fermentation?

What is the purpose of racking in wine processing?

What is the characteristic of Cognac?

What is the purpose ofwort boiling in the brewing process?

What is the role of yeast in the fermentation process?

What is the purpose of filtration in the brewing process?

Why are adjuncts added to beer?

What is the purpose of maturation in the brewing process?

What type of yeast is commonly used in lager production?

What is the purpose of mashing in the brewing process?

What is the purpose of wort separation in the brewing process?

What is the purpose of wort cooling in the brewing process?

What is the purpose of pasteurization in beer production?

What percentage of the human body is comprised of water?

Approximately how many liters of water are needed to make 1 liter of beer?

What is the maximum acceptable level of manganese (Mn2+) in water for beer production?

What is the primary purpose of water in soft drinks?

What is the primary purpose of oxygen scouring in water treatment for beverage production?

What is the maximum acceptable level of total organic carbon (TOC) in water for beer production?

What is the maximum hardness limit in mg/l for running water in beverage facilities?

What is the purpose of water quality requirements in beverage production?

What is the total soluble solids (TSS) percentage of concentrated fruit juice?

What is the primary purpose of heat treatment in cloudy fruit juice processing?

What type of enzymes break down pectin, a natural gelling agent in fruits, in juice clarification?

What is the purpose of homogenization in fruit juice processing?

What is the primary purpose of pasteurization in juice processing?

What can lead to can swelling in canned juices?

What is the purpose of minimizing oxygen contact in juice processing?

What is the typical range of particle size resulting from high-pressure homogenization?

What is the purpose of quality standards and regulations in fruit juice production?

What is the primary cause of quality loss in juice?

What is the main purpose of sport drinks?

Which of the following is an example of a natural sugar used in soft drinks?

What is the characteristic of Cognac?

What is the typical carbohydrate content of isotonic drinks?

What is the primary function of hops in beer production?

What is the characteristic of wine with residual sugar due to short fermentation time or using low-alcoholic producing yeast?

What is the purpose of incubation in wine production?

What is the primary role of hops in beer production?

What is the difference between primary and secondary fermentation?

What is the purpose of SO2 treatment in wine production?

What is the purpose of racking in wine production?

What is the role of pectinase in wine production?

What type of yeast is used to make lager?

What is the purpose of mash and wort preparation in beer brewing?

Why are adjuncts added to beer?

What is the purpose of wort boiling in beer brewing?

What is the purpose of wort cooling in beer brewing?

What is the primary function of fermentation in beer brewing?

What is the purpose of maturation in beer brewing?

What is the purpose of filtration in beer brewing?

Why is pasteurization done in beer production?

What is the final step in the beer brewing process?

Water makes up over 75% of the human body.

Soft water is not essential for beer production.

The maximum limit for inorganic matter in water for beer production is 5 NTU/ml.

The pH level of the water for beer production should be between 5.5 and 9.5.

Iron (Fe2+ and Fe3+) levels in water for beer production should be below 1 mg/l.

The total coliform count in water for beverage production should be below 100 CFU/100 ml.

The primary purpose of oxygen scouring in water treatment for beverage production is to remove soluble contents like Fe2+ and Mn2+.

Running water used for household purposes in beverage facilities must have a maximum hardness limit of 200 mg/l.

Fruit juice is a beverage with natural concentration and 50% Total Soluble Solids (TSS).

Pectolytic enzymes are used in cloudy fruit juice processing to inactivate enzymes that can cause spoilage.

Homogenization ensures the uniform mixing of fruit pulp and juice, preventing separation and improving product consistency.

Concentrated fruit juice has a Total Soluble Solids (TSS) of 20%.

The gelling agent pectin can further reduce separation in juice processing.

High pressure (120-150 atm) is used to force the product through a large gap (1 mm) in juice processing.

Pasteurization eliminates only harmful microorganisms but does not extend the shelf life of juice.

Oxygen elimination is not crucial in juice processing because it does not affect the juice's appearance and nutritional value.

Soft drinks consist of over 50% water by weight.

Fruit juice has a natural TSS concentration of 50%.

Cognac is a type of wine.

In beer production, yeast converts starch into sugar.

Destemming is a process that is always done after crushing the grapes.

Racking is the process of transferring wine from one container to another to add spices and flavorings.

Soft water is not preferred for beer production.

Hops are added to beer for their nutritional value.

Hypotonic drinks are suitable for endurance athletes like marathon runners.

Cognac is distilled from fermented grape must.

Beer is a low-alcohol, low-nutrient beverage.

Dry wine has a mild or softly perceptible sweetness.

The color and taste of wine depend on the vine variety.

Wine production starts with crushed and damaged fruits.

Saccharomyces uvarum is a top-fermenting yeast used to make ale.

Adjuncts are more expensive than malted barley.

The wort is separated from the grain residue during the Malt milling process.

The primary purpose of boiling the wort is to extract flavors from hops.

Filtration is done to remove yeast and particles from the beer.

Pasteurization is done to reduce the shelf-life of beer.

Mash and Wort Preparation is the first step in the beer brewing process.

Yeast is added to the wort during the Maturation process.

Fermentation is a single-stage process.

Beer is packaged into bottles, cans, and kegs.

Water comprises more than 80% of the total weight of soft drinks.

Beer production requires approximately 3 liters of water to make 1 liter of beer.

The pH level of water for beer production should be between 5.5 and 7.5.

The maximum acceptable level of manganese (Mn2+) in water for beer production is 1 mg/l.

The presence of E. coli in water for beverage production is permissible in limited quantities.

The total coliform count in water for beverage production should be below 100 CFU/100 ml.

In fruit juice processing, high pressure (120-150 atm) is used to force the product through a large gap (1 mm).

Oxygen elimination in fruit juice processing helps to minimize the loss of vitamin C.

HTST (High-Temperature Short Time) method involves heating the juice to 95-97°C for 2 minutes.

Zygosaccharomyces is known for its sensitivity to preservatives at high concentrations.

Fruit syrup has a Total Soluble Solids (TSS) percentage of 32% and a fruit pulp portion of 100%.

Soft drinks consist of less than 90% water by weight.

Filtration is used to remove particles larger than 0.8-1.2 mm in water treatment for beverage production.

Running water in beverage facilities is suitable for direct consumption.

Nectar is a type of fruit juice with a TSS of 32%.

Heat treatment is used to inactivate enzymes that can cause spoilage in clear fruit juice processing.

Homogenization ensures the uniform mixing of fruit pulp and juice, improving product consistency in fruit juice processing.

Pectolytic enzymes are used to break down proteins in fruits during juice clarification.

Cognac is distilled from fermented grape must.

A 356ml can of beer typically contains 200 calories, 15g of carbohydrates, 2g of protein, and no fat.

Hypotonic drinks are suitable for endurance athletes like marathon runners.

During fermentation, yeast converts sugar into alcohol and oxygen.

Racking is the process of adding fining agents to clarify wine.

Wine can be classified by CO2 level, but not by producer.

Cognac is a type of wine that is typically stored in steel tanks.

Soft water is not recommended for beer production.

Hops are added to beer for their flavor and aroma, as well as their antibacterial properties.

Isotonic drinks have the highest carbohydrate content.

The metabolism of glucose to ethanol by S. cerevisiae results in the production of ATP, NADH, and CO2.

Beer is a high-alcohol beverage that is rich in nutrients.

Malted barley is crushed to expose the fermentable starches.

Yeast is added to the wort before boiling.

The wort is filtered to remove unwanted proteins.

Fermentation is a multi-stage process where yeast grows, ferments actively, and finally settles.

Beer is pasteurized to remove yeast and particles.

Adjuncts are more expensive than malted barley.

The boiling of the wort is done solely for sterilization.

Malt milling involves mixing the crushed malt with hot water.

Filtration is done before pasteurization.

The type of yeast used influences the beer’s flavor profile and fermentation temperature.

Softening of water is essential to remove suspended particles larger than 0.8-1.2 mm.

Heat treatment is used to inactivate enzymes that can cause spoilage in clear fruit juice.

Pectolytic enzymes are used to break down pectin, a natural gelling agent in fruits, in juice clarification.

Running water used in beverage facilities must meet the quality standards for direct consumption.

Oxygen elimination in fruit juice processing helps to improve the juice's flavor profile.

The maximum hardness limit for running water in beverage facilities is 250 mg/l.

Water is used in small quantities in beer production, with approximately 1 liter of water needed to make 1 liter of beer.

The pH level of the water should be between 5.5 and 9.5 for beer production.

Hardness, primarily caused by calcium and magnesium salts, should not exceed 200 mg/l for beer production.

Iron (Fe2+ and Fe3+) levels should be below 1 mg/l for beer production.

Total Cl- should be less than 200 mg/l for beer production.

The presence of E.coli indicates acceptable water quality for beverage production.

Cognac can be stored in stainless steel barrels for aging.

Pectin is a type of enzyme that breaks down natural gelling agents in fruits.

Hypotonic drinks have higher electrolyte and carbohydrate levels than isotonic drinks.

Beer production requires hard water with high mineral content.

Microorganisms can cause spoilage, off-flavors, and gas production in fruit juice, leading to package deformation.

The pH of fruit juice must be maintained above 4.5 before pasteurization to ensure the inactivation of Clostridium botulinum spores.

Fortified wine has a low alcohol content of around 10%.

Sparkling wine contains no CO2.

UHT pasteurization involves heating the juice to 95-97°C for 12 seconds, followed by rapid cooling to 82-85°C.

Fruit syrup has a TSS of 32% and a fruit pulp portion of 100%.

Red wine is made from the mixture of grape juice, skins, and seeds of white-skin grapes.

Rapid cooling to 35-50°C is used after HTST pasteurization to ensure proper sealing.

All types of yeast are suitable for making ale.

Cognac is typically stored in small steel tanks.

Hop flowers are added to beer for their aroma only.

Incubation time in oak barrels is always longer than in large steel tanks.

Soft water is not recommended for beer production.

Racking is the process of transferring wine from one container to another to remove sediment and clarify the wine.

Saccharomyces uvarum is a top-fermenting yeast used to make ale.

Adjuncts are more expensive than malted barley and contribute to a heavier flavor profile.

The wort is boiled to activate enzymes that break down the starches into fermentable sugars.

Fermentation is a single-stage process where yeast grows and ferments simultaneously.

Maturation is the final step in the beer brewing process.

Pasteurization is used to remove yeast and particles from beer.

Malt milling involves mixing crushed malt with hot water.

Wort separation occurs before wort boiling.

Yeast is added to the wort before it is cooled.

Beer is always pasteurized before packaging.

What percentage of the human body is composed of water?

How many liters of water are needed to make 1 liter of beer?

What is the maximum limit for inorganic matter in water for beer production?

What is the acceptable range for pH levels in water for beer production?

What is the maximum acceptable level of iron (Fe2+ and Fe3+) in water for beer production?

What is the maximum acceptable level of total coliform count in water for beverage production?

What types of carbohydrates are typically found in sport drinks?

What is the purpose of hops in beer production?

What is the primary purpose of oxygen elimination in juice processing?

What is the classification of wine based on sweetness?

What is the primary purpose of oxygen scouring in water treatment for beverage production?

What are the two common heat treatments used in pasteurization?

What is the main purpose of yeast in beer production?

What are the three categories of quality loss in juice?

What is the maximum hardness limit in mg/l for running water in beverage facilities?

What is the characteristic of cognac that derives its taste and amber color?

What is the primary function of pectolytic enzymes in juice clarification?

What are the main microorganisms that can contaminate juice?

What is the purpose of regulations such as QCVN 6-2/2010-BYT?

What is the purpose of soft water in beer production?

What is the purpose of heat treatment in cloudy fruit juice processing?

What is the total soluble solids (TSS) percentage of concentrated fruit juice?

What is the difference between fruit juice and fruit syrup?

What is the primary purpose of homogenization in fruit juice processing?

What is the purpose of cooling during the 'Must' treatment process?

What is the role of SO2 treatment in wine processing?

What is the purpose of enzyme (pectinase) treatment in wine processing?

What is the typical incubation time for wine in oak barrels?

What are the main ingredients in beer production?

What is the purpose of racking in wine production?

What is the purpose of mash and wort preparation in the beer brewing process?

What is the role of yeast in the fermentation process?

What is the purpose of wort boiling in the beer brewing process?

What is the purpose of maturation in the beer brewing process?

What is the purpose of filtration in the beer brewing process?

What is the purpose of pasteurization in beer production?

What is the primary role of adjuncts in beer production?

What is the purpose of wort cooling in the beer brewing process?

What is the purpose of fermentation in the beer brewing process?

What is the purpose of packaging in the beer brewing process?

What is the primary role of water in biochemical reactions in the human body?

What is the maximum limit for inorganic matter in water for beer production?

What is the acceptable range for pH levels in water for beer production?

What is the maximum acceptable level of iron (Fe2+ and Fe3+) in water for beer production?

What is the primary purpose of maintaining microbial quality in water for beverage production?

Why is soft water essential for beer production?

What is the primary purpose of oxygen elimination in juice processing?

What are the two common heat treatments used in pasteurization?

What are some common microorganisms that can contaminate juice?

What are some causes of quality loss in juice?

What is the main purpose of oxygen scouring in water treatment for beverage production?

What is the purpose of gelling agents in juice processing?

What is the maximum hardness limit in mg/l for running water in beverage facilities?

What are some regulations that govern the quality and safety of fruit juices?

What is the primary purpose of heat treatment in cloudy fruit juice processing?

What type of enzymes are used in juice clarification?

What is the total soluble solids (TSS) percentage of concentrated fruit juice?

What is the primary purpose of homogenization in fruit juice processing?

What type of carbohydrates are typically found in sport drinks?

What is the function of hops in beer production?

What is the term for wine with residual sugar due to short fermentation time or using low-alcoholic producing yeast?

What is the purpose of oak barrels in cognac production?

What is the preferred type of water for beer production?

What is the primary function of yeast in beer production?

What is the purpose of destemming and crushing in wine processing?

What is the role of SO2 treatment in must treatment?

What is the primary purpose of racking in wine production?

What is the significance of incubation/storing in oak barrels for wine production?

What is the role of hops in beer production?

What is the purpose of cooling during beer production?

What type of yeast is used to make lager?

What is the purpose of mashing and wort preparation?

What is the purpose of wort boiling?

What is the purpose of maturation in the brewing process?

What is the purpose of filtration in the brewing process?

What is the purpose of pasteurization in the brewing process?

What are adjuncts in beer brewing?

What is the role of yeast in fermentation?

What is the importance of water quality in beer production?

What is the purpose of wort separation?

What percentage of a soft drink's total weight is comprised of water?

How many liters of water are needed to produce 1 liter of beer?

What is the maximum acceptable level of hardness in water for beer production?

What is the maximum acceptable level of iron (Fe2+ and Fe3+) in water for beer production?

What is the purpose of maintaining a specific pH level in water for beer production?

Why is it essential to maintain a low total coliform count in water for beverage production?

What is the primary purpose of filter sterilization in water treatment for beverage production?

What is the significance of optimal ripeness in fruit juice production?

What is the purpose of blanching in cloudy fruit juice processing?

What is the difference between cloudy and clear fruit juice in terms of processing steps?

What is the role of pectolytic enzymes in juice clarification?

What is the maximum acceptable level of water hardness in running water for beverage facilities?

What are the two common heat treatments used in juice pasteurization?

What are the three main causes of quality loss in juice?

What is the purpose of minimizing oxygen contact in juice processing?

What are the three types of microorganisms that can contaminate juice?

What are the four regulations that govern the quality and safety of fruit juices in Vietnam?

What is the main purpose of gelling agents in juice processing?

What are the primary ingredients in beer production, and what role does each play in the brewing process?

What is the difference between isotonic, hypotonic, and hypertonic sport drinks, and what are their intended uses?

What are the classification categories for wine, and how do they differ from one another?

What is the significance of oak barrels in Cognac production, and how do they impact the final product?

What are the key nutrients found in beer, and how do they contribute to its nutritional value?

What is the purpose of fermentation in beverage production, and how does it impact the final product?

What is the primary purpose of incubation in wine production?

What is the role of pectinase in wine processing?

What is the purpose of racking in wine production?

What is the primary purpose of SO2 treatment in wine production?

What are the two main phases of fermentation in wine production?

What is the role of hops in beer production?

What is the primary role of mash and wort preparation in the beer brewing process?