A Winemaker's Quiz


A Quiz by Jack Keller




One Sunday the San Antonio Regional Wine Guild met at our home in Pleasanton, Texas. I slow-cooked a brisket overnight, glazed during the last hour-and-a-half with a chipotle-honey concoction I whipped up the night before. After a social hour of drinking and another of eating, we had a short business meeting and a two-event program. The second event was this 28-question quiz I devised. I thought I'd repeat the quiz here for your benefit. Good luck.

1. One pound of sugar occupies about how much volume?

a. 1 3/4 cups
b. 2 cups
c. 2 1/4 cups

2. To make "simple syrup," you dissolve one pound of sugar into how much water?

a. 1 cup
b. 1 1/8 cups
c. 2 cups

3. A 5-gram sachet of active dry yeast contains about how many yeast cells?

a. 150 million
b. 1 billion
c. 150 billion

4. Ameliorate is to add water; chaptalize is to add:

a. Acid
b. Sugar
c. Sulfite

5. Balling refers to:

a. Using a ping-pong ball for an airlock
b. One of several scales for measuring specific gravity
c. A sexual activity

6. Number the following still wine bottles in ascending order of size (1 being the smallest, 6 being the largest):

Split
Pot
Winston
Standard
Magnum

7. Mousy wine is caused by:

a. Mouse droppings
b. Bacteria
c. Too much air in the bottle

8. Rotling refers to:

a. Wine made by mixing red and white grapes at crush
b. Small, rotting fruit or berry
c. A miniature dog

9. Maceration refers to:

a. Adding spice to a wine
b. Period during which juice is in contact with the pulp and skins
c. The process of mashing fruit

10. Acetobacter can be easily stopped by:

a. An aseptic level of sulfites
b. Fermenting to 12% alcohol
c. Sweetening after fermentation

11. A wine that is "flat" can be corrected by adding:

a. Tannin
b. Acid
c. Sugar

12. "TA" correctly refers to:

a. Too Alcoholic
b. Total Alcohol
c. Titratable Acid

13. A liter of wine weighs:

a. 100 grams
b. 1 pound
c. 1 kilogram

14. A grape harvested too early will have too much:

a. Green sap
b. Inverted sugar
c. Malic acid

15. A braggot is:

a. Someone who brags
b. Mead flavored with malt
c. Best of Show winner

16. Adding too much sulfite can often be corrected by:

a. Sweetening the wine
b. Aerating the wine
c. Placing strong magnets around the carboy
d. Adding potassium sorbate

17. You "stabilize" a wine with:

a. Potassium sorbate
b. Potassium metabisulfite
c. Both of the above

18. A "corked" wine refers to any wine:

a. Not sealed with a screwcap
b. With 2,4,6-tricloroanisole (TCA)
c. That was opened and resealed

19. Mead is made with:

a. Molasses
b. Maple sap
c. Honey

20. You "make" wine but "brew":

a. Beer
b. Mead
c. Barley wine
d. Maple sap wine
e. All of the above

21. Perry is:

a. Wine started on the Passover
b. Mead made with pears
c. The son of Ernest Gallo

22. If you cook fruit to extract their juice, you risk the resulting wine tasting:

a. Corked
b. Oxidized
c. Caramelized

23. "Crust" refers to:

a. Floating skins and pulp
b. The "flor" of sherry yeast
c. "Age sediments" in a bottle
d. A fungal growth floating on the suface of a carboy

24. A "punt" is:

a. Wine sneaked into a football game
b. The raised bottom of a wine bottle
c. Wine that needs "long aging"

25. A dessert wine is:

a. Sweet to very sweet
b. High in alcohol
c. Both of the above

26. Pectinase is:

a. A haze caused by pectin
b. Jelly-like lumps in wine
c. An enzyme that acts on pectin

27. You fortify wine with denatured alcohol

a. True
b. False

28. "Flowers of wine" refers to the wine's bouquet

a. True
b. False

The Answers

Some answers really don't require an explanation, but some do. If I think an explanation is warranted, I'll provide it.

1. A pound of sugar weighs: c. 2 1/4 cups
2. "Simple syrup" by definition is 2 parts sugar to 1 part water, so if a pound of sugar is 2 1/4 cups (previous question), the water required is: b. 1 1/8 cups
3. A 5-gram sachet of active dry yeast contains: c. 150 billion yeast cells (give or take a couple)
4. Chaptalize is to add: b. Sugar
5. Balling refers to: b. One of several scales for measuring specific gravity
6. The bottles in already listed in ascending order of size: Split (375 mL), Pot (500 mL), Winston (600 mL), Standard (750 mL), Magnum (1.5 L)
7. Mousy wine is caused by: b. Bacteria
8. Rotling refers to: a. A rose-colored wine made by mixing red and white grapes at crush
9. Maceration refers to: b. A period during which juice is in contact with the pulp and skins
10. Acetobacter can be easily stopped by: a. An aseptic level of sulfites
11. A wine that is "flat" can be corrected by adding: b. Acid
12. "TA" correctly refers to: Titratable Acid
13. A liter of wine weighs: c. 1000 grams, or 1 kilogram
14. A grape harvested too early will have too much: c. Malic acid
15. A braggot is: b. Mead flavored with malt
16. Adding too much sulfite can often be corrected by: b. Aerating the wine
17. You "stabilize" a wine with: c. Both potassium sorbate and potassium metabisulfite
18. A "corked" wine refers to any wine: b. With 2,4,6-tricloroanisole (TCA)
19. Mead is made with: c. Honey
20. You "make" wine but "brew": e. Beer, mead, barley wine, maple sap wine, and any base boiled (brewed) before fermenting
21. Perry is: b. Mead made with pears
22. If you cook fruit to extract their juice, you risk the resulting wine tasting: c. Caramelized
23. "Crust" refers to: c. "Age sediments" in a bottle, usually of long molecular chains of tannins
24. A "punt" is: b. The raised bottom of a wine bottle
25. A dessert wine is: c. Both sweet to very sweet and high in alcohol
26. Pectinase is: c. An enzyme that acts on pectin
27. You fortify wine with denatured alcohol: b. Only if you have a death wish, as denatured alcohol is poisonous
28. "Flowers of wine" refers to the wine's bouquet: b. Not! It's caused by spoilage yeasts or mycoderma bacteria on the surface of wine - both easily prevented with an aseptic dose of sulfite

Most of the questions were devised from the glossary entries or wine problems page on this web site.



Page created March 13th, 2010.




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