1. According to the color: According to the color and color can be divided into red wine, white wine, rosé wine. The color of red wine usually has deep ruby red, ruby red, purple red, deep red, brown red and so on. White wines are mainly yellow in color, basically colorless, slightly yellow with greenish tinge, light yellow, straw yellow, golden yellow, and so on. The color of rosé wine is between red and white wine, mainly peach, light red, light red.

2. In terms of CO: Wines can be categorized into calm wines, bubbly wines and aerated bubbly wines according to the pressure of carbon dioxide content. Calm wines contain no or very little carbon dioxide. Sparkling wines produce carbon dioxide through sealed secondary fermentation, and the pressure of carbon dioxide at 20°C is 0.35 MPa or greater. Aerated wine bubbles are made by adding carbon dioxide by hand, and the pressure of carbon dioxide is greater than or equal to 0.35MPa at 20℃.

3. Sugar content: Wines can be categorized into dry, semi-dry, semi-sweet, and sweet wines according to the amount of sugar they contain. The sugar content in dry wine is no more than 4.0g/L, semi-dry wine is 4.1~12.0g/L, semi-sweet wine is 12.1~50.0g/L, and sweet wine is greater than or equal to 50.1g/L.

4. Adoption of vinification method: According to the method of vinification, wines can be classified into natural wine and special wine. Natural wine is made from grapes fermented without sugar, alcohol and spices. Specialized wines are made by special methods and can be divided into several categories such as liqueur, spiced wine, ice wine and noble rot wine.

5, to drink wine, for example: according to the way of drinking wine can be divided into aperitif wine, wine with meals, to be dispersed wine. Aperitif wines are consumed before a meal, and are mainly flavored wines with an alcohol content of more than 18%. Aperitif wines are consumed with the main meal and are mainly dry wines. Wines to be dispersed are consumed after the meal, mainly with some strong sweet wines.