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BVS520S - BEVERAGE STUDIES - 1ST OPP - NOVEMBER 2025 |
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nAm I BI AunIVE RS ITV
OF SCI En CE Ano TECH n OLOGY
FACULTY OF COMMERCE, HUMAN SCIENCES AND EDUCATION
DEPARTMENT OF HOSPITALITY AND TOURISM
QUALIFICATION: BACHELOR OF HOSPITALITY MANAGMENT & BACHELOR OF
CULINARY ARTS
QUALIFICATION CODE: 07BHMN /
07BCNA
LEVEL: 7
COURSE CODE: BVS520S
COURSE NAME: BEVERAGE STUDIES
SESSION: NOVEMBER 2025
PAPER: THEORY (PAPER 1)
DURATION: 2 HOURS
MARKS: 100
FIRST OPPORTUNITY QUESTION PAPER
EXAMINER(S) Ms. AAR Siebert
MODERATOR: Ms. H Shiyandja
INSTRUCTIONS
1. Answer all questions.
2. Read all the questions carefully before answering.
3. Make sure your name and surname, question number and the date
appear on the answer script.
4. Please ensure that your writing is legible, neat and presentable.
THIS QUESTION PAPER CONSISTS OF _2_ PAGES (Including this front page)
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Question 1
(6x2=12)
Wine consists of 80-90% water. The rest is made up of Major and minor compounds. Please clarify
what these compounds are and what their function is in the wine
Question 2
(7x2=14)
Write a brief explanation on the production of champagne and how it is different from wine
production.
Question 3
(10)
You have been asked to give a TED talk on the production of Rum . Write yourself some notes on all
the factors involved in a) producing rum, including the b) different styles of rum available.
Question 4
Identify the types of spirits and state what their base ingredients are.
(6x2=12)
Question 5
(20)
Beer brewing is an ancient art that can be traced back to 3400 BCE. Please write a detailed
explanation of the beer brewing process.
Question 6
(7x2=14)
Beer is a natural fermented beverage and can develop faults that make the beer unfit for human
consumption . Please provide a detailed list of possible faults found in beer.
Question 7
Please translate or explain the below standing terminology.
(9x2=18)
Model Answer
a. Fermentation
b. Cafe Royale
c. Aromatized wines
d. Coffea Arabica
e. Pot still
f. Cognac
g. Liqueurs
h. Mezcal
i. Bourbon
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