Relevancy Module 2
Brewing Process Quiz
Test your knowledge about the intricate brewing process! This quiz will take you through essential steps like fermentation, mashing, and enzyme action in creating your favorite alcoholic beverages.
- 16 Questions on brewing techniques
- Multiple choice and checkbox formats
- Understand the role of yeast and enzymes
The fermentation step of the brewing process relies on the addition of __________, a single-celled fungi.
Yeast
alcohol
Gain
Glucose
oxygen
This organism uses the sugars that were produced during the mashing step and converts them into energy, releasing __________ and carbon dioxide.
oxygen
Yeast
Alcohol
Glucose
Gain
In order for the process of fermentation to occur in the absence of __________, the products from mashing are placed in a sealed vessel.
Gain
Alcohol
Oxygen
Glucose
Yeast
When ___________ ferments maltose, it breaks it down into two ___________ molecules which will enter into the fermentation pathway.
Glucose
Oxygen
Alcohol
Gain
Yeast
When we drink beer, leftover glucose molecules and alcohol are both converted into energy by our bodies, meaning heavy drinkers tend to _________ weight.
Yeast
Gain
Alcohol
Oxygen
Glucose
Enzymes are protein molecules that act as _________ to speed up chemical reactions.
Catalysts
Amlyase
Germination
Active site
Fermentation
Target molecules bind to the ___________ on an enzyme which will cause it to undergo some kind of change
Fermentation
Active site
Amlyase
Catalysts
Germination
During the mashing process, the enzyme _____________ binds to the starch molecules in barley and breaks them down into maltose molecules.
Active site
Fermentation
Catalysts
Amlyase
Germination
These enzymes were produced during the _____________ process during malting.
Catalysts
Amlyase
Fermentation
Active site
Germination
The resulting maltose sugars can then be used by yeast during the _____________ process to produce alcohol and carbon dioxide.
Amlyase
Germination
Active site
Catalysts
Fermentation
Click to select the examples that best describe the role of yeast in the production of alcoholic beverages.
Alcohol is a by-product of fermentation that becomes part of the beer.
Maltose is broken down into glucose molecules using enzymes.
Starch is converted to maltose using enzymes.
Photosynthesis results in the storage of the sun's energy in the bonds of carbohydrate molecules.
Carbon dioxide is a by-product of fermentation that becomes part of the beer.
Enzymes are denatured by boiling to stop them after the production of maltose.
Fermentation occurs in the absence of oxygen.
Germination of barley activates the production of enzymes needed to break down starch.
During the mashing process, enzymes convert __________ into ___________ molecules.
Hop
Starch
Denaturation
Maltose
Wort
High temperatures help cook and break down barley grains, softening the hull and allowing the enzymes to function. The resulting liquid is called ________..
Hop
Starch
Denaturation
Maltose
Wort
However, this process must be stopped eventually so that some ____________ remains and the mixture isn't too sweet.
Hop
Starch
Denaturation
Maltose
Wort
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