Chapter 1&2-Table 1

Question 1

The two fermentable sugars found in grapes

Answer 1

Glucose and Fructose

Question 2

The acid that is found in green apples

Answer 2

Malic Acid

Question 3

The main acid found in grapes and wine

Answer 3

Tartaric Acid

Question 4

A highly volatile acid, often found in vinegar

Answer 4

Acetic Acid

Question 5

The main type of potable alcohol found in wine

Answer 5

Ethanol or Ethyl Alcohol

Question 6

Molecules that are formed by the joining of an acid and an alcohol

Answer 6

Esters

Question 7

This wine fault is often described as smelling like “burnt matches”

Answer 7

Sulfur Dioxide

Question 8

This fault is often described as smelling like “rotten eggs”

Answer 8

Hydrogen Sulfide

Question 9

This type of molecule often results when wine is exposed to air

Answer 9

Aledhyde

Question 10

This wine fault often smells like nail polish remover

Answer 10

Ethyl Acetate

Question 11

This substance often makes a wine smell of onions or garlic

Answer 11

Mercaptan

Question 12

This compound is likely to make a wine smell like rancid butter

Answer 12

Butyric Acid

Question 13

This compound is responsible for the red, blue, or purple hues of red wines

Answer 13

Anthocyanin

Question 14

This acid is likely to crystallize and form “wine diamonds”

Answer 14

Tartaric Acid

Question 15

Wines in the US are required to state “contains sulfites” on the label if they contain sulfites at (or higher) than this level

Answer 15

10 ppm

Question 16

The common name of the wine fault caused by TCA (2,4,6-trichloranisole)

Answer 16

Cork Taint (or, “corked”)

Question 17

The bacteria that can turn wine into vinegar

Answer 17

Acetobacter

Question 18

The chemical that gives Sherries their unique “oxidized” aroma

Answer 18

Acetaldehyde

Question 19

The most likely cause of the “geranium” fault

Answer 19

Incomplete malo-lactic fermentation

Question 20

The most likely cause of a wine that has an unpleasant aroma of Band-Aids, as well as a “sweaty” or “horsy” odor

Answer 20

Brettanomyces (Brett)