Uyenza kanjani iwayini?
Context:Ukwenza iwayini (futhi ukwenza iwayini) noma i-vinification ukukhiqizwa kwewayini, okuqala ngokukhethwa kwezithelo, ukuvutshelwa kwalo ku-alcohol, nokufakwa ebhodleleni kuketshezi oluphelile. Umlando wokwenza iwayini uhlanganisa izinkulungwane zeminyaka. Isayensi yewayini nokwenza iwayini yaziwa ngokuthi i-enology. Umkhiqizi wewayini angase abizwe nangokuthi umlimi wewayini. Ukutshala amagilebhisi kuwukulima amagilebhisi futhi kunezinhlobo eziningi zamagilebhisi.  Ukwenziwa kwewayini kungahlukaniswa ngezigaba ezimbili ezijwayelekile: ukukhiqizwa kwewayini elizolile (ngaphandle kwe-carbonation) nokukhiqizwa kwewayini elikhazimulayo (nge-carbonation <unk> yemvelo noma efakwe). Iwayini elibomvu, iwayini elimhlophe, ne-rosé ngezinye izigaba eziyinhloko. Nakuba iwayini eliningi lenziwa ngamagilebhisi, lingase lenziwe nangezinye izitshalo. (Bheka iwayini lezithelo.) Ezinye iziphuzo ezidakayo ezilula (ngokungafani nobhiya noma utshwala) zihlanganisa i-mead, eyenziwe ngokuvutshelwa uju namanzi, i-cider ("i-apple cider"), eyenziwe ngokuvutshelwa kwejusi yama-apula, ne-perry ("pear cider"), eyenziwe ngokuvutshelwa kwejusi yamapheya, ne-kumis, eyenziwe ngobisi lwe-mare oluvutshelwe.
Ukwenza iwayini inqubo yokusebenzisa izithelo ukuze kubiliswe utshwala. Isayensi yokwenza iwayini ibizwa ngokuthi i-enology. Kunezinhlobo ezimbili ezijwayelekile zokukhiqizwa kwewayini: iwayini elizolile newayini elikhazimulayo. Lezi zinhlobo ezintathu zewayini zibomvu, zimhlophe futhi ziyi-rose. Iwayini eliningi lenziwa ngamagilebhisi kodwa amanye angahlanganisa ama - apula, amapheya noju.