| Were you aware that knowing and making wine | | | | present. |
| qualifies as an 'ology'? Enology is the science that | | | | 4. Wine haze is caused by particles in the wine |
| deals with wine and wine making, as well as being | | | | refusing to settle. Some wines can take as long |
| a useful piece of information for crossword | | | | as 60 years to clear. For wines that refuse to |
| enthusiasts. | | | | clear there are three options: to treat for pectin, |
| For wine making enthusiasts, knowing and making | | | | to add finings or to filter. |
| wine is more than a hobby, it is a passion and | | | | 5. Wine that tastes like vinegar can not be saved |
| there follows a list of the 10 most important | | | | and should be discarded. It is not the recipe that |
| things revealed by enologists on knowing and | | | | has produced the taste it is a bacterium. Part of |
| making wine. | | | | the skills of knowing and making wine is to |
| 1. Preparation is everything for those gathering | | | | recognize when to give up on a batch. |
| information about knowing and making wine. | | | | 6. If a wine lacks a bouquet a few drops of lactic |
| Equipment must be cleaned and also sterilized. | | | | acid added will improve the situation by bringing |
| Good quality concentrate or base ingredients must | | | | out the characteristic smell. |
| be sourced that show no sign of damage or over | | | | 7. You may be interested in knowing and making |
| ripeness. | | | | wine stronger - this can be achieved by adding |
| 2. An airlock is a vital piece of equipment because | | | | more sugar during the fermentation process. |
| it allows the gases, that are a by product of | | | | 8. Never use cheap corks unless the wine is to be |
| fermentation, to be released whilst keeping | | | | drunk immediately. Buy the best quality corks you |
| airborne bacteria out of the wine. This is a key | | | | can to prevent leakage and seepage. |
| piece of equipment for those keen on knowing | | | | 9. When discovering more about knowing and |
| and making wine. | | | | making wine you will learn that white wines |
| 3. Knowing and making wine information must | | | | mature more quickly than reds simply because |
| include reference to the process of fermentation. | | | | they contain less tannin. |
| Sometimes fermentation does not start - possibly | | | | 10. A final knowing and making wine tip - never fill |
| because yeast has not been added or even | | | | a wine glass to the brim when serving. Allow |
| because sterilizer fluid left in the fermenter has | | | | space for the wine to mingle with the air and to |
| killed the yeast. Sometimes fermentation | | | | allow the drinkers nose to fully appreciate the |
| completes too early because insufficient sugar is | | | | bouquet. |