Q.1
__________ are more aromatic than ethanol and are associated with descriptors such as alcoholic, vinous, spicy, hot and even solvent-like.
Sulfur
Fusel Alcohols
Dimethyl Sulfide
Esters
Q.2
________ are the result of an enzyme-catalyzed combination of alcohol (ethanol or fusel) and a fatty acid.
Esters
Bitters
Aldehydes
Acetalaldehyde
Q.3
When yeast converts sugar to alcohol, the sugar undergoes intermediary changes including conversion to _______________ before becoming alcohol.
Acetalaldehyde
Hydrogen Sulfide
Sulfur Dioxide
Sugar
Q.4
__________ is derived from α-acetolactate, an intermediary compound in yeast biosynthesis of the amino acid valine needed for cell growth.
Sulfur Dioxide
Fusel Alcohols
Hydrogen Sulfide
Diacetyl
Q.5
_____________ is a common signature of many European lagers – it has natural antioxidant and antimicrobial properties that act as a reserve against the production of aldehydes during beer storage.
Hydrogen Sulfide
Diacetyl
Sulfur Dioxide
Dimethyl Sulfide