Vocabulary

Question 1

Brix

Answer 1

The winemaker’s measure of sugar in grapes, expressed in “Degrees Brix” (symbol “Bx”). One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass.

Question 2

Chaptalization

Answer 2

(in winemaking) the correction or improvement of must by the addition of calcium carbonate to neutralize acid, or of sugar to increase alcoholic strength.

Question 3

Must

Answer 3

The juice and skin mixture that comes from grapes.

Question 4

Ameliorate

Answer 4

Make (something bad or unsatisfactory) better.

Question 5

Phylloxera

Answer 5

A plant louse that is a pest of vines.

Question 6

Noble Rot

Answer 6

Botrytis Cinerea - a mold that causes rot, generally undesirable but for a few of the world’s finest sweet wines which depend on the rot to increase concentration of sugar and acid and provide unique flavor. Examples - French Sauternes, German Beerenauslese and Trockenbeerenauslese, Hungarian Tokaji Aszú.

Question 7

Fermentation

Answer 7

sugar + yeast = alcohol + carbon dioxide

Question 8

Fermentation

Answer 8

sugar + yeast = alcohol + carbon dioxide

Question 9

MOG

Answer 9

Material Other than Grapes.