Types of wine

Wine originated from abroad and is considered a kind of foreign wine. Do you know about wine? Come in and learn more about it.

Types of wine

Wine is a low-alcohol beverage made from pure grape juice fermented and aged. There are many varieties of wine in the world, and they are generally classified according to the following aspects:

1. According to the color of wine

1. Red wine: Made from fermented grapes with the skins on. The colors of the wines include dark red, bright red, ruby red, etc. In recent years, rosé wine has also become quite popular in the international market. The color of rosé wine is between red wine and white wine.

2. White wine: Made from white or red grape juice that is fermented without the skins on. It is light yellow or golden in color, clear and transparent, and has a unique typicality.

2. According to the amount of sugar in the wine

1. Dry wine: Also known as dry wine, the sugar in the raw material (grape juice) is completely converted into alcohol, and the residual sugar content is below 0.4%. When tasting, the sweetness is no longer felt, only sourness and a refreshing feeling. Dry wine is the main type of wine consumed in the world market, and it is also the type with a large demand in my country's tourism and foreign trade. Since dry wine has very little sugar, the flavor of the grape variety is most fully reflected. The evaluation of dry wine is the main basis for identifying the quality of grape brewing varieties. In addition, due to the low sugar content, dry wine will not cause yeast to ferment again, and it is not easy to cause bacterial growth.

2. Semi-dry wine, with a sugar content of 4-12 g/L, is consumed more in Europe and America.

3. Semi-sweet wine, with a sugar content of 12-40 g/L and a slightly sweet taste, is a popular wine in Japan and the United States.

4. Sweet wine: Wine with a sugar content of more than 40 grams per liter and a sweet taste is called sweet wine. High-quality sweet wine is made from grapes with a high sugar content. The fermentation is stopped before the fermentation is completed, so that the sugar content is retained at about 4%. However, most sweet wines are made by adding sugar after fermentation. Sweet wine is consumed more in my country and some Asian countries.

(III) By whether it contains carbon dioxide

1. Still wine: Wine that does not contain CO2 is called still wine.

2. Sparkling wine: Wine containing CO2 is called sparkling wine, which can be divided into two types:

(1) Natural gas wine: The CO2 in the wine is produced naturally during fermentation, such as champagne produced in the Champagne province of France.

(2) Artificially carbonated wine: CO2 is added to the wine artificially.

In addition to the above classification methods, there are also grape distilled spirits (generally called brandy) and aromatized (with aromatic plants added) wines such as "Vermouth".

Classification by carbon dioxide content and processing technology:

Champagne is a type of wine. Cocktails are rarely made with wine, so they cannot be counted.

There are many types of wine, and the classification methods are also different. my country's national standard GB/T17204-1998 "Classification of Beverage Wines" equivalently adopts the relevant classification definition part of OIV "International Wine Technology Code" (1996 edition). This standard divides wine into still wine, sparkling wine and special wine according to the carbon dioxide content (expressed by pressure) and processing technology in the wine.

1. Still wine: Wine with a carbon dioxide pressure of less than 0.5 bar at 20°C is considered still wine. According to the sugar content and total acidity in the wine, still wine can be divided into:

- Dry wine: wine with a sugar content of 4 g/L or less or a maximum sugar content of 9 g/L when the difference between total sugar and total acid (calculated as tartaric acid) is less than or equal to 2 g/L;

- Semi-dry wine: wine with a sugar content greater than that of dry wine, up to 12 g/L, or wine with a sugar content of up to 18 g/L when the difference between total sugar and total acid is determined according to the dry wine method;

- Semi-sweet wine: wine with a sugar content greater than semi-dry wine, up to 45 g/L;

— Sweet wine: wine with a sugar content greater than 45 g/L.

2. Sparkling wine: Wine with carbon dioxide pressure equal to or greater than 0.5 bar at 20°C is sparkling wine. Sparkling wine can be divided into:

- When the carbon dioxide pressure is between 0.5 and 2.5 bar, it is called low-sparkling wine (or grape sparkling wine); when the carbon dioxide pressure is equal to or greater than 3.5 bar (the bottle capacity is less than 0.25L, the carbon dioxide pressure is equal to or greater than 3.0 bar), it is called high-sparkling wine;

—When the carbon dioxide comes entirely from the grapes through natural fermentation in a closed environment (in a bottle or fermentation tank), it is called sparkling wine. When the carbon dioxide is artificially added, it is called aerated sparkling wine.

—Sparkling wines are classified according to their sugar content:

Natural wine: sparkling wine with a sugar content of less than or equal to 12 g/L;

Absolutely dry wine: sparkling wine with a sugar content greater than natural wine, up to 17 g/L;

Dry wine: Sparkling wine with a sugar content greater than that of dry wine, up to 32 g/L;

Semi-dry wine: sparkling wine with a sugar content higher than dry wine, up to 50 g/L;

Sweet wine: Sparkling wine with a sugar content greater than 50 g/L.

3. Special wine: wine produced by special technology. Special wine can be divided into:

- Liqueur wine: wine with an alcohol content of 15-22% by adding brandy, edible distilled alcohol or grape alcohol, grape juice, concentrated grape juice, caramel wine, etc. to grape wine;

—Aromatic wine: wine with an alcohol content of 11-24 degrees made by soaking aromatic plants (or adding their extracts) with wine as the base. ?

According to the International Organization of Vine and Wine (1996), the raw materials of special wines are fresh grapes, grape juice or wine, which undergo certain treatments during or after their production process. Their characteristics are not only derived from the grapes themselves, but also determined by the production technology used. OIV also recognizes other types of special wines.

also

Wine is classified according to its color:

White wine, rosé wine and red wine.

1. Wine Classification

1. Classification by wine color

1. Red wine. It is made by fermenting grapes with red skin and white flesh or red skin and flesh with the skin on. The wine contains colored substances from the skin or flesh, making it a red wine.

2. White wine: Made from white-skinned and white-fleshed grapes or red-skinned and white-fleshed grapes that have been peeled and fermented. This type of wine is mainly yellow in color.

3. Rosé wine: Made from colored grapes after the colored substances are extracted and fermented. Its color is between red wine and white wine.

2. Classification by Sugar Content

1. Dry wine. Due to the different colors, it is divided into dry red wine, dry white wine and dry rosé wine. Dry wine refers to wine with a glucose content of less than or equal to 4.0 grams per liter.

2. Semi-dry wine. Due to the different colors, it is divided into semi-dry red wine, semi-dry white wine and semi-dry rosé wine. Semi-dry wine refers to wine with a glucose content of 4.1 g/L to 12.0 g/L.

3. Semi-sweet wine. Due to the different colors, it is divided into semi-sweet red wine, semi-sweet white wine and semi-sweet rosé wine. Semi-sweet wine refers to wine with a glucose content of 12.1 g/L to 50.0 g/L.

4. Sweet wine. Due to different colors, it is divided into sweet red wine, sweet white wine and sweet rosé wine. Semi-sweet wine refers to wine with a glucose content greater than 50.1 g/L.

2. Precautions for purchase

As people's living standards continue to improve, wine, as a healthy alcoholic beverage that is beneficial to the human body, is becoming more and more popular among people. The demand for wine is increasing year by year, and the wine market is expanding. In recent years, a large number of wine production companies have emerged in my country, and the quality of their products is both good and bad. The hot sales of wine have led some illegal manufacturers to produce counterfeit and shoddy products. They take advantage of consumers' lack of knowledge about wine and use "three spirits and one water" (alcohol, flavors, saccharin and water) and even chemical synthetic substances (such as artificial colors, thickeners, etc.) to blend so-called wine, defrauding consumers. The so-called wine blended out of this kind is difficult to distinguish from physical and chemical indicators alone, and consumers generally cannot correctly evaluate it. Therefore, consumers are better off buying products from well-known companies.

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Types of wine

Types of wine

Classification by carbon dioxide content and processing technology:

Wine is classified according to its color:

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