FST102A Final Exam Questions PDF
Document Details
Uploaded by cookietongs
UC
Tags
Summary
This document contains a series of questions related to brewing. The questions cover topics such as the role of enzymes, barley and grain characteristics, and important concepts in beer production. It is a collection of questions, not a past paper.
Full Transcript
https://quizlet.com/981559895/fst-102a-final-true-or-false-midterm-1-material-flash-cards/?funn elUUID=8768aa4b-3d81-4a71-8b02-4be9fe6e4cac Password: drinkinggroup Keep in Mind 1. Alpha-amylase activity is enhanced with the addition of CaCl 2. Two row barley is Hordeum Vulgare 3. Starch...
https://quizlet.com/981559895/fst-102a-final-true-or-false-midterm-1-material-flash-cards/?funn elUUID=8768aa4b-3d81-4a71-8b02-4be9fe6e4cac Password: drinkinggroup Keep in Mind 1. Alpha-amylase activity is enhanced with the addition of CaCl 2. Two row barley is Hordeum Vulgare 3. Starch is comprised of thousands of chains made up of glucose 4. Residual alkalinity is [Bicarbonate] - [Ca/3.5 + Mg/7.0] 5. The endosperm cell walls of cereals are 75% Beta-Glucan 6. A cation at the heart of alcohol dehydrogenase is zinc 7. The pH of a mash should be 5.4 - 5.9 8. Water soluble protein in grain is albumin 9. Hops were originally in foods and beverages to help with preservation 10.To convert %N to %protein, multiply by 6.25 11.Typical protein levels for malting barley would be 9% - 13% 12.A typical specification for the moisture content of malting barley on delivery to the malt house would be crystal>cara pils 24.A wort of specific gravity 1.060 is 15% Plato a. 60/4=15 (divide number after decimal by 4) 25.Gushing in beer is caused by fungal contamination on barley 26.A major visual trait in beer in a glass is foam, color, and clarity 27.Calcofluor is an agent used to detect B-glucan 28.“Extract” on a malt specific sheet is a measure of solubilized components in a standard mash 29.Extract on Malt CoA is a measure of all solubilized components in a standard mash 30.Limit dextrinase and endo-B-glucanase have the same thermo-tolerance 31.Starch accounts for approximately 65% if the dry weight in barley 32.The bulk of the starch (dry weight) is in the large granules 33.Hordein accounts for approximately 50% of the dry weight of total protein 34.The bulk of the grain endosperm is starch 35.For barley malt starch, a typical gelatinization temperature is 65C 36.Amylopectin contains alpha 1-4 and alpha 1-6 linkages 37.An enzyme fully developed in raw barley is B-amylase 38.A malt gelatinization temperature >65C decreases activity of the enzymes (denature) 39.The largest hop acreage in the world is in the United States 40.Alpha-Amylase is more heat stable than B-amylase and limit dextrinase 41.The Kolbach Index is a measure of malt modification 42.Adding colored malt to a mash decreases pH 43.A key component for efficient worth separation in a lauter tun is a well-preserved husk 44.A single high temperature mash is called infusion 45.Dry hopping is adding hops in fermentation 46.Maximum grain germination is very important for the brewer 47.Mixing of grist and water is achieved using a steel’s masher 48.A typical temperature for a glucanolytic rest would be 45C 49.A cereal cooker is needed to pre-gelatinize starch of an adjunct 50.The rate of liquid flow in a mash filter can be expressed using this expression a. [Pressure x bed permeability x filtration area]/[bed depth x viscosity] 51.The sugar preferred by yeast is maltose 52.Limit dextrinase activity can be elevated by lowering mash pH to 5.2 53.The enzyme for cleaving maltose from starch chains is beta amylase 54.Alpha amylase cuts alpha 1-4 linkages 55.Hop creep (additional alcohol production) is caused by diastase enzymes in hop cones 56.The correct sequence of process stages in malting and brewing is steeping, germination, kilning, milling, mashing, wort separation, boiling, wort clarification and cooling, fermentation, conditioning, and filtration 57.Kjeldahl is a method to measure protein 58.Alpha-amylase is the most heat tolerant enzyme compared to b-amylase and limit dextrinase 59.A measure of malt protein modification is Kolbach Index 60.A wet mill is a better option than dry mill
