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The document discusses various topics related to beer, wine, and ethanol production processes including: 1. The differences between barley and barley malt and diagrams of mashing processes. 2. Hop addition methods during wort boiling and their advantages/disadvantages. 3. Equipment used for beer/wine fermentation such as fermentation tanks and bioreactors. 4. Factors that affect wine stability and treatment methods to improve stability.

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Nguyễn Thu
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90 views1 page

1 24 Question

The document discusses various topics related to beer, wine, and ethanol production processes including: 1. The differences between barley and barley malt and diagrams of mashing processes. 2. Hop addition methods during wort boiling and their advantages/disadvantages. 3. Equipment used for beer/wine fermentation such as fermentation tanks and bioreactors. 4. Factors that affect wine stability and treatment methods to improve stability.

Uploaded by

Nguyễn Thu
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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1.

Distinguish between barley and barley malt


2. In a brewery, beer is produced from 70% barley malt and 30% rice using single/double/triple
decoction method? A commercial protease preparation with pH(optimum)= 5.4, T(optimum)=
56oC is used in mashing. Draw mashing diagram and explain all stands in the suggested
diagram (with all temp suggested).
3. Describe transformation during the wort boiling with hop. Compare advantage and
inconvenience of the hop addition methods
4. Draw tank outdoor for beer ferment. Explain working principle, apparent, real, final, limited
fermentation degree
5. List all transformation of beer in second fermentation and explain their impacts on the beer
quality
6. Yeast treatment for reuse in brewing
7. Sulfitation in wine making, objectives, positive and negative impacts, treatment methods
8. Draw pressing machine and compares ( high yield = screw , bladder = quality )
9. Maceration in red wine making: Purpose, technological parameters. Draw batch + continous
maceration, equipment and explain all devices the equipment
10. Draw bioreactor for red wine fermentation. Compare them ( quality= moving screen)
11. Factors affecting wine stability and explain principles of treatment method to increase
colloid stability of win
12. Champagne method: Principle, ad and disadvantages
13. Compare EtOH production line and EtOH yield from molasses and starch materia
14. Describe and explain differences between starch hydrolysis methods in EtOH fermentation
production. Draw and explain working principle of equipment
15. What happens during EtOH fermentation? Explain EtOH loss?
16. Simutaneous saccharification and fermentation in EtOH production. Principle, advantages
and disadvantages
17. Compare amilo method and mucomalt method. Advantages and disadvantages.
18. Use of by-product of EtOH production
19. Compare proteolysis and chemical synthesis for amino acid production
20. Compare bio-transformation and fermentation for aa production, Principle, ad and
disadvantages
21. Glutamic acid production, distinguish different recovery and purification
22. Beer fermentation: Fermentation temp is well controlled and contamination are not
observed. However, sugar content is lower than that of standard curve. Identify reason and
suggest technical solution
23. Glutamic acid fermentation: bacterial contamination is observed at the beginning of
fermentation. Identify reason, suggest solution.
24. EtOH fermentation: fermentation temp and inoculum size are well controlled but
fermentation stuck when residual sugar is high + no contamination. Identify and give solution

( 1 câu kiểu: 22,23,24 – solution ; 1 câu kiểu: 3-5: Transformation ; 1 câu kiểu:4, 8, 10 ,14:
Equipment ; câu còn lại mạnh dạn đoán :13/17)

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