1. Classification by color

1. Red wine is fermented from grapes with red skin and white flesh or red skin and flesh. The wine contains colored substances from the skin or pulp. substance, making it a wine with predominantly red tones. The color of this type of wine is generally deep ruby ??red, ruby ??red, purple red, dark red, brown red, etc.

2. White wine is made from grapes with white skin and white flesh or red skin and white flesh through peeling and fermentation. The color of this type of wine is mainly yellow, mainly colorless, slightly yellow with green, Light yellow, straw yellow, golden yellow, etc.

3. Pink wine is made from colored grapes through partial leaching of colored substances and fermentation. Its color is between red wine and white wine, mainly pink, light red, light rose red, etc.

2. Classification by carbon dioxide pressure

1. Still wine is also called still wine or still wine, which refers to wine that contains no carbon dioxide or very little carbon dioxide (carbon dioxide at 20°C). wine with a pressure less than 0.05MPa).

2. Sparkling wine: Wine produces carbon dioxide through closed secondary fermentation. At 20°C, the pressure of carbon dioxide is greater than or equal to 0.35MPa.

3. Sparkling wine, also called sparkling wine, refers to wine with artificially added carbon dioxide. The pressure of carbon dioxide at 20°C is greater than or equal to 0.35MPa.

3. Classification by sugar content

A. For still wine

1. Dry wine Dry wine refers to the sugar content (measured in glucose, below) Same as) wine less than or equal to 4.0g/L. Due to different colors, it is divided into dry red wine, dry white wine, and dry rosé wine.

2. Semi-dry wine Semi-dry wine refers to wine with a sugar content of 4.1~12.0g/L. Due to the difference in color, it is divided into semi-dry red wine, semi-dry white wine, and semi-dry rosé wine.

3. Semi-sweet wine Semi-sweet wine refers to wine with a sugar content of 12.1~50.0g/L. Due to the difference in color, it is divided into semi-sweet red wine, semi-sweet white wine and semi-sweet rosé wine.

4. Sweet wine Sweet wine refers to wine with a sugar content greater than or equal to 50.1g/L. Due to the difference in color, it is divided into sweet red wine, sweet white wine and sweet rosé wine.

B. For sparkling wine

1. Natural sparkling wine: Sparkling wine with a sugar content of less than or equal to 12.0g/L.

2. Dry sparkling wine is a sparkling wine with a sugar content of 12.1~20.0g/L.

3. Dry sparkling wine: Sparkling wine with a sugar content of 20.1~35.0g/L.

4. Semi-dry sparkling wine: Sparkling wine with a sugar content of 35.1~50.0g/L.

5. Sweet sparkling wine: Sparkling wine with a sugar content greater than or equal to 50.1g/L.

4. Classification by brewing method

A. Natural wine is a wine made entirely from grape fermentation without adding sugar, alcohol or spices.

B. Specialty wine Specialty wine refers to wine made from fresh grapes or grape juice using special methods in the picking or brewing process. It is also divided into:

1. Liqueur wine Add brandy, edible distilled alcohol or wine spirit, concentrated grape juice, etc. to natural wine to make wine with an alcohol content of 15 to 22.

2. Aromatted wine is a wine made from grape wine as the base, soaked in aromatic plants or added with the extract (or distillate) of aromatic plants.

3. Ice wine delays the harvest of grapes. When the temperature is lower than -7℃, the grapes are kept on the tree for a certain period of time to freeze. Then they are harvested, pressed with ice, and the grape juice is used. The wine produced.

4. Noble Rot Wine: In the later stages of grape ripening, the grape fruits are infected with Botrytis cinerea, which causes obvious changes in the composition of the fruits. Wines made from this kind of grapes.

5. Classification by drinking method

1. Appetizer wines are drunk before meals, mainly some aromatic wines, with alcohol content generally above 18%. Common aperitif wines in my country are "Vermouth".

2. Wine to accompany meals. Wines to drink with meals are mainly dry wines, such as dry red wine, dry white wine, etc.

3. Wine to be drunk after the meal, mainly some fortified sweet wines.