2 Wine Kit Information

3 Additives

3.1 The Effect of Acids on Wine
3.2 Measuring Acids
3.3 Oxidative & Reductive Wines
3.4 Increasing Acidity of Winemaking Kit
3.5 Additives & Their Uses

4 Adjusting Dryness Level

5 Fining & Filtering

5.1 Definitions
5.2 Determining Whether to Fine or Filter
5.3 Fining Products

6 Making Sparkling Wines

6.1 Sparkling Wine Preparation
6.2 Sparkling Winemaking Steps
6.3 Serving Sparkling Wine

7 Tartrate Crystals in Wine

7.1 How Tartrate Crystals are Formed
7.2 Testing for Tartrates

8 Cold Stabilization

8.1 Definition of Stabilization
8.2 Stabilization Steps

9 White Wine Color

9.1 Skin Color of Grapes
9.2 Climate Conditions
9.3 Carboy Illusion
9.4 Commericial Wine Color Altering

10 Sediment

10.1 Fermentation & Sediment
10.2 The Effect of Cold Temperature on Stored Wine
10.3 Eliminating Sediment

11 Aerating Wine

11.1 “Breathing” Wine
11.2 Good Breathing Techniques
11.3 Speeding Aeration

12 Wine Temperature

13 Cellaring Wine

14 Aging Effects

14.1 Oxidation
14.2 Ascorbic Acid or Anti-Oxidant Powder

15 Decanting Wine

16 Common Wine Defects

16.1 Chemical Defects
16.2 Bacterial Defects
16.3 Other Defects
16.4 Preventing Defects

17 Sulphite in Wine

17.1 Effects of Low Sulphite
17.2 Adding Potassium Metabisulphate

18 Wine Etiquette

18.1 When Gifting Wine
18.2 Wine Serving
18.3 Wine & Romance
18.4 History of Toasting with Wine

19 Wine Details and Serving Suggestions

19.1 White Bourgeron
19.2 Bernkastler
19.3 Brise de Mers
19.4 Chablis
19.5 Chardonnay
19.6 Chardonnay/Semillon
19.7 Gewurztraminer
19.8 House White
19.9 Liebfraumilch
19.10 Piemonte Muscat
19.11 Piesporter
19.12 Pinot Grigio
19.13 Riesling
19.14 Sauvignon Blanc
19.15 Soave
19.16 Verdicchio
19.17 White Bordeaux
19.18 Amarone
19.19 Barolo
19.20 Cabernet Merlot
19.21 Cabernet Sauvignon
19.22 Cabernet Shiraz
19.23 Chianti
19.24 Merlot
19.25 Pinot Noir
19.26 Red Bordeaux
19.27 Red Burgundy
19.28 Valpolicella
19.29 Zinfandel
19.30 White Zinfandel

20 Glossary of Wine Terms