Amawayini amaningi ahlanganiswe emabhodleleni engilazi. Amabhodlela eglasi angenawo amaphakethe angenakufinyeleleka, abizi, futhi aqinile futhi aqinile, yize anokungabi nabi ngokuba nzima futhi kuntekenteke. Kodwa-ke, ngalesi sigaba sebekhona ukufakwa kokukhethwa kwabakhiqizi abaningi nabathengi.
Ububi obukhulu bokuthi amabhodlela engilazi ukuthi asindayo futhi anzima. Isisindo sinezela ezindlekweni zokuthumela zewayini, ngenkathi ukuqina kusho ukuthi zinokusetshenziswa kwesikhala okulinganiselwe. Lapho iwayini livulwa, i-oksijini eminingi ingena ebhodleleni, engalimaza ikhwalithi yewayini ngaphandle kokuthi inganxuswa noma ithathelwe ithathelwe igesi ngentshiseko.
Amabhodlela epulasitiki nezikhwama zilula kune-Glass Bonker, futhi amawayini afakwe emabhokisini epulasitiki adliwa ngokushesha okukhulu, ngakho-ke agweme umoya owengeziwe. Ngeshwa, ukupakishwa kwepulasitiki akuvimbi ukufakwa komoya njengamabhodlela engilazi, ngakho-ke impilo yeshelufu yewayini ekuhanjisweni kwepulasitiki izoncishiswa kakhulu. Lolu hlobo lokupakisha luzoba yisinqumo esihle sewayini iningi, njengoba iningi lamawayini livame ukudliwa ngokushesha. Kodwa-ke, kwalawo ma-wine adinga ukugcinwa isikhathi eside nokuvuthwa, amabhodlela engilazi asawukukhetha okungcono kakhulu kwawo kubo.
Isikhathi sePosi: Aug-05-2022