The main types of solid liquor are:

(1) Daqu Liquor

Daqu liquor takes Daqu as saccharifying starter, and the raw materials of Daqu are mainly wheat and barley, plus a certain amount of peas. Daqu is divided into medium-temperature qu, high-temperature qu and ultra-high-temperature qu. Generally, it is solid-state fermentation, and the quality of Daqu liquor is good, and most of the famous wines are Daqu.

(2) Xiaoqu Liquor

Xiaoqu takes rice as raw material, mostly semi-solid fermentation, and southern liquor is mostly Xiaoqu wine.

(3) bran koji wine

This was developed on the basis of Yantai operation law after liberation. Pure Aspergillus and pure distiller's yeast were used as saccharifying agent and starter respectively, and the fermentation time was short. Because of the low production cost, this kind of wine is adopted by most wineries, and the output is also the largest. Take the public as the object of consumption.

(4) mixed koji liquor

Mainly Daqu and Xiaoqu mixed wine.

(5) Other saccharifying agents are used to make wine.

This is white wine brewed with glucoamylase as saccharifying agent and active dry yeast (or aroma-producing yeast).

The types of liquor by solid-liquid combination method are:

(1) semi-solid and semi-liquid fermented liquor

This liquor is made from rice as raw material, Xiaoqu as saccharifying starter, solid saccharification, semi-solid and semi-liquid fermentation and then distillation. Its typical representative is Guilin Sanhua Liquor.

(2) Chuanxiang Liquor

This kind of wine is brewed by the cross-aroma process, and its representatives are: Sichuan Tuopai wine, etc.

There is also a kind of essence-series steamed wine, which is made by adding essence to fermented grains and then series steaming.

(3) Blending liquor

The wine is made by blending solid wine (not less than 10%) with liquid wine or edible alcohol in a proper proportion.

Liquid fermentation broth

Also known as "one-step" liquor, the production process is similar to alcohol production, but it absorbs some traditional techniques of liquor, and the quality of liquor generally doesn't matter; Some processes are compensated by aroma-producing yeast.

In addition, there is a special blended liquor, which is based on edible alcohol and blended with edible essence. 2 according to the flavor type of wine

This method is used to classify wines according to the characteristics of main aroma components. In the evaluation of national wine, wine is often graded in this way.

(1) Maotai-flavor liquor

Also known as Maotai-flavor liquor, represented by Maotai liquor. Soft and moist sauce flavor is its main feature. The fermentation process is the most complicated. Most of the Daqu used is ultra-high temperature koji.

(2) Luzhou-flavor liquor

Luzhou Laojiao Tequ, Wuliangye, Yanghe Daqu, etc. Is a representative, characterized by rich aroma, sweet and delicious. There are many kinds of fermentation raw materials, mainly sorghum, and the fermentation adopts the process of mixed steaming and continuous slag. Fermentation uses old pits and artificially cultivated pits. Among the famous wines, Luzhou-flavor liquor has the largest output. This type of wine is produced by wineries in Sichuan, Jiangsu and other places.

(3) Fen-flavor liquor

Fenjiu, also known as Fen-flavor liquor, is characterized by its pure flavor, using steaming and dregs-removing fermentation process and fermenting in ground vats.

(4) Rice-flavor liquor

Guilin Sanhua Liquor, with rice as raw material and Xiaoqu as saccharifying agent, has pure rice flavor.

(5) Other aromatic liquors

The main representatives of this kind of wine are xifeng liquor, Dongjiu and Baisha Liquor. , its fragrance type has its own characteristics. The brewing process of these wines adopts some techniques of Luzhou-flavor, Maotai-flavor or Fen-flavor liquor, and the distillation process of some wines also adopts the cross-flavor method. According to the quality of wine

(1) national wine

The national appraisal of the best quality wine and liquor evaluated by the state has been carried out five times. Maotai, Fenjiu, LU ZHOU LAO JIAO CO.,LTD, Wuliangye and other liquors have been rated as famous wines in previous national wine tasting.

(2) National quality wine

The evaluation of national high-quality wine and famous wine is carried out simultaneously.

(3) The provinces and departments identify famous wines.

(4) Ordinary liquor

General liquor accounts for the vast majority of liquor production, and its price is low, which is accepted by the people. Some of them are of good quality. This kind of liquor is mostly produced by liquid method. According to the level of alcohol content

(1) high-alcohol liquor

This is the liquor formed by the traditional mode of production in China. The alcohol content is above 465,438+0 degrees, mostly above 55 degrees, and generally not more than 65 degrees.

(2) Low alcohol liquor

Using degreasing process, the alcohol content is generally 38 degrees. There are also more than 20 degrees. [Edit this paragraph] Beer is classified according to wort concentration.

According to the classification of wort concentration, beer is divided into-

Low concentration type: the concentration of wort is 6 ~ 8 (Bahrain sugar meter) and the alcohol content is about 2%. It can be used as a refreshing drink in summer, but its disadvantages are poor stability and short storage time.

Medium-strong type: the wort concentration is 10 ~ 12, with 12 as the common type, and the alcohol content is about 3.5%, which is the main variety of beer production in China.

High concentration type: wort concentration is 14 ~ 20, and alcohol content is 4% ~ 5%. The beer has long production cycle, high solid content and good stability, and is suitable for storage and long-distance transportation. Classification according to yeast characteristics

According to the classification of yeast properties, beer can be divided into-

Top fermented beer: wort is prepared by leaching saccharification and fermented by top yeast. The beer produced by this method is world famous, such as ale, light beer, dark beer and dark beer.

The following fermented beer: wort is fermented by the following yeasts through boiling and saccharification. The beer produced by this method includes Pearson light beer, Dortmund light beer and Munich dark beer internationally. All beer produced in China is fermented beer. Classification according to beer color

According to the classification of beer color, beer is divided into-

Yellow beer (light beer): pale yellow, with short malt as raw material, hops with outstanding aroma and refreshing taste, is a bulk product of beer production in China. Its chromaticity (expressed by the number of milliliters of 0.00 1 1 mol iodine solution/100 ml) is generally kept between 0.5ml iodine solution.

Dark beer (dark beer): dark red-brown or dark brown in color, made from malt roasted at high temperature, with high solid content, high wort concentration, low fermentation degree, mellow taste and obvious malt aroma. Its chromaticity is generally between 5 ~ 15 ml iodine solution. Classification according to sterilization conditions

According to the classification of sterilization, beer is divided into-

Draft beer: Also called draft beer, it is beer sold without pasteurization. Draft beer contains live yeast, which has poor stability.

Cooked beer: Cooked beer is pasteurized after bottled or canned, which is relatively stable and can be sold all year round, and is suitable for wine classification exported to other places or abroad [edit this paragraph].

Classification of wine:

There are many kinds of wine. Generally divided into two categories: sparkling wine and sparkling wine. Still wine can be divided into white wine, red wine and rose wine. Sparkling wine is represented by champagne. In addition, sherry with brandy; With the addition of roots and bark, absinthe made by traditional medicinal liquor brewing method is the same wine. But generally speaking, we can divide wine into the following five categories:

(1) static wine-red wine, white wine and rose wine

(2) sparkling wine-champagne

(3) Add spirits-Porter, Shirley and natural liqueur.

(4) Flavoring wine-absinthe

(5) Pinot Noir

Next, I will introduce three kinds of static wines, sparkling wines and spirits. Static wine

Still wine is also called still wine because it excludes carbon dioxide produced after fermentation. This wine is the mainstream product of wine, and its alcohol content is about 8%- 13%. According to grape varieties and brewing methods, it can be divided into white wine, red wine and rose wine.

Liquor-only the juice of grapes is fermented, and the culture period is generally less than one year. The taste is refreshing, the tannin content is low, the fruit is rich and the acidity is obvious.

Red wine-the skins, pulp and seeds of grapes have been fermented with juice for more than one year. Compared with liquor, it is rich in taste, contains tannin and has astringent taste. Because of its high degree of fermentation, it is usually not sweet, but liquor is more stable than liquor, and its shelf life can reach several decades.

Rose red wine-the so-called "rose red" is to describe its color. It is made by adding red wine to white wine, which can shorten the soaking time of red wine and has a taste between white wine and red wine. sparkling wine

It is named because it will produce carbon dioxide after two fermentations after bottling, and its alcohol content is about 9%- 14%. This wine is most famous for its "Champagne" produced in the Champagne region of France. Garrett wine

Adding other high-concentration wines during or after fermentation leads to higher alcohol content than the first two, about 15%-22%. The culture period of this wine is long, and the mixed wine of different years and different producing areas has stable wine quality and long storage period. Spanish sherry is the best of its kind. Composition of wine

Wine is not just a solution of water and alcohol, it has rich connotations:

80% water. This is pure water in the biological sense, which is directly drawn from the soil with vines.

B 9.5- 15% ethanol, which is the main alcohol. After sugar fermentation, it is slightly sweet, giving wine an aromatic taste.

C.

Acid. Some come from grapes, such as tartaric acid, malic acid and citric acid; Some are produced by alcohol fermentation and lactic acid fermentation, such as lactic acid and acetic acid. These main acids play an important role in the acidic flavor and balanced taste of wine.

D. phenolic compounds. 1 to 5 grams per liter, mainly natural red pigments and tannins, which determine the color and structure of red wine.

E. 0.2 to 5 grams of sugar per liter. Different kinds of wine have different sugar contents.

F. Aromatic substances (hundreds of milligrams per liter) are highly volatile and varied.

G. amino acids, protein and vitamins (c, B 1, B2, B 12, PP). They will affect the nutritional value of wine.

Therefore, moderate drinking is beneficial to human health, which can protect blood vessels, prevent arteriosclerosis and lower cholesterol. wine making

1. Screening-Grapes after harvest sometimes have grape leaves or immature grapes, so rigorous wineries will screen them before brewing and classify them according to the maturity of grapes if necessary.

2. Peeling-Contact grape juice with grape skin to dissolve tannin, red pigment and aromatic substances in grape skin. However, attention should be paid to avoid the release of oil from grape stems and seeds, which will affect the quality of wine.

3. Juicing-In the process of juicing, the pressure should be even, not too large, so as to avoid the bitter taste of grape stems and seeds destroying the taste of wine. Traditionally, the squeezing effect of air bag press is very good.

4. Clarification-precipitation method or centrifugation method is used to remove foreign substances in sediment and grape chips, and this process must be carried out at low temperature.

5. Fermentation-The temperature control of alcohol fermentation in temperature-controlled oak barrels or stainless steel wine cans is very important, and it must be kept at 10 ~ 32 degrees, so that sugar and yeast in grapes can be converted into alcohol, carbon dioxide and heat. When the alcohol exceeds 15% or sulfur dioxide is added, the fermentation will stop. The alcohol concentration and sweetness of wine can be controlled by these two methods.

6. Aging-In order to improve the stability of wine, make it mature and have a harmonious taste, high-quality red wine is aged in oak barrels to supplement the fragrance of wine, and at the same time, appropriate oxygen is provided to make the wine more round and harmonious, and precipitated substances are removed by changing barrels.

7. Bottle-After wine has been stored in oak barrels for a long time, it can be sold in the market in glass bottles with labels. Classification of wine

French wine grading system can be said to be the most perfect wine grading system in the world at present, and its related legal norms and control are also quite comprehensive.

French wines are divided into the following four grades, starting from the highest grade:

1.A.O.C (legally produced wine, the smaller the place of origin, the higher the degree of detail)

2.v.d.q.s (excellent regional wine, which is a grade between the wine in the legal producing area and the regional wine).

3.Vindepays (local wine, the grade is lower than V.D.Q.S)

4. Wine (daily table wine)

Many countries, such as Germany, have also established wine grading system and related laws and regulations.

German wines are divided into the following four categories according to their quality:

1.qmp (qualitatsweinmitpradikat) quality wine.

2. QBA (Qualitatsweinb.a.) special zone wine

3. Landwein wine

4.Tafelwein Catering Wine [Edit this paragraph] Types of yellow rice wine

Yellow rice wine is made from rice and other grains through cooking, saccharification, fermentation and filter pressing. There are many kinds of yellow rice wine. One of the criteria for classification is based on sugar content. Yellow rice wine can be divided into four categories according to sugar content: dry rice wine, semi-dry rice wine, semi-sweet rice wine and sweet rice wine. Through scientific analysis and identification, these four kinds of yellow wine are the four famous brands of Shaoxing wine, namely Yuan red wine, yellow wine, good wine and Xiangxue wine.

Dry yellow rice wine-sugar content is less than 1.00g/ 100ML (calculated by glucose). "Dry" table wine contains less sugar, and all the sugar is fermented into alcohol, so the sugar in wine is the lowest. The wine belongs to dilute mash fermentation, and the total amount of water added is about 3 times that of raw rice. The fermentation temperature is controlled low, and the time interval between harrowing and stirring is short. Yeast grows vigorously, so the fermentation is thorough and the residual sugar is very low.

Color, fragrance and taste: the taste is mellow and fresh, rich and mellow, orange yellow to dark brown, clear and transparent, and shiny.

Semi-dry yellow rice wine-sugar content is 0.0 1-0.03g/mL. The sugar in the semi-dry table wine has not been completely fermented into alcohol, and some sugar remains. In the fermentation process, the requirements are higher. This wine is of good quality and good flavor. It can be kept for a long time. It is the top grade of yellow rice wine. Most of China's exported wines fall into this category.

Color, fragrance and taste: the taste is mellow, soft and fresh, rich and mellow, orange-yellow to dark brown, clear and shiny.

Semi-sweet yellow rice wine-sugar content 0.03-0. 10g/mL. This wine has a unique craft. Adding the finished yellow wine instead of water into the fermented mash made the alcohol concentration in the fermented mash reach a high level in the initial stage of saccharification and fermentation, which inhibited the growth rate of yeast to some extent. Due to the small number of yeast, the sugar produced in the fermented mash can not be converted into alcohol, so the finished wine has a high sugar content. The wine is rich in aroma, moderate in alcohol content, sweet and mellow in taste, and is a treasure in yellow rice wine. Disadvantages: Not suitable for long-term storage. The longer the storage time, the darker the color.

Color, fragrance and taste: mellow, fresh, sweet and refreshing, harmonious, rich and mellow, clear and transparent, full of luster.

Sweet yellow rice wine-sugar content 0. 10-0.20g/mL. Generally, the rice sprinkling operation method is used to mix the medicinal liquor and nest the sweet distiller's grains first. When saccharification reaches a certain level, 40-50% rice wine or distiller's grains are added to inhibit saccharification and fermentation of microorganisms. Because of the addition of rice wine, the alcohol content is also high. It can be produced all year round.

Color, fragrance and taste: fresh, sweet, mellow, harmonious, rich and mellow, orange-yellow to dark brown, clear, transparent and shiny.

Thick sweet yellow rice wine-sugar content is 0.20g/mL.

Color, fragrance and taste: honey is sweet and mellow, with harmonious wine body, rich and mellow, orange yellow to dark brown, clear and transparent, and shiny.

Wine grape varieties

Grape varieties are divided into table grape varieties and wine grape varieties, and the grapes we usually see are table grapes. Wine grapes belong to (Ampelidecase) family, and all wine grape varieties belong to (Vitis) family and (Ampelidecase) 10 family and genus, among which (Vitis Vinifera) is the most important, because 99.99% of the wines in the world are brewed with (Vitis Vinifera) grape varieties. Grape is a variety used to brew good wine in Europe at present. There are more than 8,000 kinds of grapes that can make wine in the world, but there are only about 50 kinds of grapes that can make good wine, which can be roughly divided into white grapes and red grapes. White grapes, colors are turquoise, yellow and so on. Mainly used for brewing sparkling wine and white wine. Red grapes are black, blue, purplish red and deep red, some have dark pulp and some are colorless like white grapes. Therefore, red grapes with white flesh can be peeled and juiced to make white wine. For example, (Black Pi Nuo) can be used to make champagne and white wine. Cabernet Sauvignon

English name Cabernet Sauvignon. Originated in France, it is a traditional fine variety of red wine brewed in Bordeaux, France. All the countries that produce wine in the world have large-scale cultivation. China was first introduced by Yantai Changyu Company on 1892. It is the largest red grape variety in China at present. This variety is easy to grow, has strong adaptability and high wine quality, and can be made into rich and thick red wine, which is suitable for long-term storage. However, it must be blended with other varieties (such as Merlot) and stored in oak barrels to obtain high-quality wine. In China, it is also called "Three Beads" with Pinlizhu and Snake Dragon Ball. In Changli, Hebei Province, the planting area is the largest, and grapes perform best. Pinlizhu

English name (Cabinet France) Cabernet Fran. Alias Carmen Knight, formerly known as Cabernet. Originated in France, it is an ancient wine-making variety in Bordeaux and Loire, France, and a sister variety of Cabernet Sauvignon and Cabernet Sauvignon. China was first introduced into Yantai, Shandong Province from Western Europe in 1892. This variety is a world-famous ancient variety for brewing white wine. Fruity, light and soft, most of them can't be stored for a long time. Its wine quality is not as good as Cabernet Sauvignon, and its adaptability is not as good as Cabernet Sauvignon. Usually with Cabernet Sauvignon and Merlot. In recent years, more and more single varieties of Cabernet Fran have appeared in California. Moerle

English name (Merlot). Alias Melno and Melo. It originated in France and cooperated with other famous varieties (such as Cabernet Sauvignon) to produce excellent dry red wine in Bordeaux, France. China was first introduced into Yantai, Shandong Province from Western Europe in 1892. This variety is an ancient wine-making variety in France, which is used for blending to improve the fruit aroma and color of wine.

Jialiniang

English name (Carignane). Alias Jiali wine, French red, Cabernet Sauvignon, fine wine. Originated in Spain, it is one of the ancient high-quality wine-making varieties in western European countries. China was first introduced into Yantai, Shandong Province from Western Europe in 1892. The brewed wine is ruby red, with positive taste and good aroma, which is suitable for blending with other varieties. Peeling can be made into white wine or pink wine, which is easy to cultivate and produce, and can be used to blend red wine and make brandy.

Snake Dragon Ball is a world-famous variety for brewing red wine. Suitable for planting in Shandong, Southeast, North China and Northwest China. Jialiniang

English name (Carignan). It used to be made from a famous wine. Originally from France, it was introduced in 19 15.

Granacha

English name (Grenache). It was Glenn Nash. Originally from Spain, it was introduced in 1980. Yayoi era

English name (Mission). From Spain.

Nebiolo

English name (nebi olo)nebi olo. It used to be Na Bihoro. Originally from Italy, 198 1 introduced. Late-maturing varieties with high fruit acid, high pigment and high tannin. Mainly distributed in Piedmont, among which barolo and Baba Leiskow are the most famous producing areas. The quality of wine can be comparable to that of first-class Bordeaux red wine. As deep as a cup of tea, the wine is rich in flavor and strong in taste, with the aroma of clove, pepper, licorice, plum, dried plum, rose and bitter chocolate, which is very suitable for long-term storage.

Wildo

English name (Petit Verdot). I used the name Wei. Originally from France. 1892.

A carved gem

English name (Ruby Cabernet). Once used the famous gem Bai Na. Originated in America, introduced in 1980.

sangiovese

English name (Sangiovese) Sangiovese. Originally from Italy, 198 1 introduced. It is mainly planted in central Italy (Tuscany), among which Chianti, Brunello di montalcino and Montpuccino are the most famous wines. Less pigment, high acidity, high tannin, simple and refreshing wine type, strong and rich, with the taste of tobacco and spices.

selah

English name (Syrah/Shiraz) Shiha. Originally from France, it was introduced in 1980. It is mainly planted in the Longhe region in southern France and is also the most important variety in Australia. Suitable for warm climate, it can brew wine with dark color, rich flavor and strong spicy taste. When young, flowers (especially violets) and berries are dominant, and when mature, there will be peppers, cloves, leather and animals. The ability to age is no less than that of Cabernet Sauvignon.

Zeng fangde

English name (Zinfandel) gold. Originally from Italy, but found in the United States, introduced by 1980. Only California in the world has developed it to the extreme. It can be said that make the best use of everything. In California, it can brew many different types of wine, from light, fresh, fruity and sweet white powder to high-quality, storable, rich and rich red wine, from sparkling wine to non-sparkling wine, and even sweet red wine. It can be said to be a performance school among grapes. Wunvshan iced wine

Vidal grape is a hybrid between Europe and America, which is the hybrid offspring of Ugni blanc and Sai phyll (Seibe 1). The ice wine produced by it has pleasant fruit fragrance and rich floral fragrance.

This variety has good fruit setting, even if it is damaged by late frost, it can still bear secondary fruit. Thick peel and large ear; Natural acidity is high, which is the main variety for brewing ice wine.

The definition of ice wine in "National Standard" is: grapes are harvested late. When the temperature is below -7℃, the grapes are kept on the branches for a certain period of time, frozen, harvested, pressed and fermented in the frozen state, and brewed into wine.

The definition of Canadian VQA standard is: when the temperature is below -8℃, the wine is made from grapes naturally frozen on the vines. black wine,vin noir

In addition to the red, white and pink of wine, today, African blacks have also created a new color, black. Of course, wine can't be black. "Black wine" actually refers to the wine brewed by the winery run by black people and responsible for brewing. South African wine is the product of "immigrant culture".

South Africa is one of the six major grape producing areas in the world today, and the Cape region with typical Mediterranean climate is rich in South African wines.

1652, the Dutch first landed on this land. They thought that the climate and soil here were very suitable for grape cultivation, so they built the first vineyard in South Africa and started to make wine. 1659, Jan van ribbeck, who founded the Dutch East India Company in South Africa, wrote in his diary: "Thank God, wine was made from Cape of Good Hope grapes for the first time today." South Africa's wine industry started here. 1688, Huguenot Protestants in France came to South Africa to escape the persecution of French Catholicism, which indirectly promoted the development of South Africa's wine industry. /kloc-In the 0/8th century, when the Napoleonic War broke out, the supply of French wine to Britain was cut off, so the brewing industry in Cape Province, South Africa flourished and reached its first climax in history. Just after the war, the quantity of wine exported from South Africa to Britain decreased sharply. In addition, the epidemic of 1886 destroyed a large area of vineyards in South Africa, and the wine industry in South Africa almost fell into chaos in the next hundred years. It was not until the establishment of 19 18 South African Grape Growers Cooperative Association (KWV) that the wine brewing industry in South Africa recovered its stability.

Hot wine (wine)

Hot wine is produced in Sava region, and its history can be traced back to hundreds of years ago. . .

Sava mostly belongs to mountainous areas. People grow grapes and make wine in the valley. Merchants put wine in vats and transported it to the mountains by camels. The villagers exchanged cheese for wine, and added spices such as dried lemon peel, dried orange peel, cinnamon and clove to the wine and heated it. It is cold in the mountains in winter, so drinking hot wine is one of the effective ways to keep out the cold. In addition, leftover red wine can also be used, so hot red wine has become a popular drink in Sawa in winter.

At that time, people drank hot wine like this:

Heat the wine with the fireplace at home, and add lemon peel and dried orange peel to the wine to drink;

Another way is to put hot wine in a glass with holes in the side. The advantage of this container is that it is made of wood, which can keep warm better and is not easy to be scalded by the container. Now when friends get together and drink hot wine, they will also use grolle.

On cold nights and snowy winter days, people will have a hot drink before going out to work.

Skiers also often go to bars or restaurants to drink hot wine during breaks, especially after skiing at night.

Up to now, people in mountainous areas still keep the habit of drinking a lot of hot wine, but unlike before, most people now buy ready-made hot wine products.

When the weather is cold, drinking a cup of hot wine makes people feel happy!

Types, Classification and Nutritional Value of Wine

Wine is the general name of all kinds of wines with alcohol content not less than 7%(V/V) made from fresh grapes or grape juice by yeast fermentation. According to the color of wine, wine can be divided into three categories: red wine, white wine and pink wine, but it is difficult to see pink wine in the market. According to the sugar content of wine, it is divided into dry red wine, semi-dry red wine, semi-sweet red wine and sweet red wine. According to the pressure of carbon dioxide in wine, wine includes still wine, sparkling wine, fortified wine, grape sparkling wine and added wine. The quality of French wines can be divided into: Yi Zheng representative, Yi Zheng Depay, VDQS: Yi Zheng Delemont Dellite fine winery and AOC: Grade D, controlled by Anggin. German wine is divided into: table wine (landwein &; Tafelwein), referred to as QbA, referred to as QmP. American wines can be divided into subsidiary wines, exclusive wines and wines. Burgundy wines are classified as regional wines, and only Burgundy and village wines are marked. On the wine label, the names of villages such as (Chablis Macon Village) and (Cham bolle-Musigny) and the names of first-class wines, as well as the names of villages and vineyards or ("ler Gru"), "Premier Cru" and. This wine is not marked with the name of the village, and sometimes it is not labeled ("Grand Cru"). Usually only the name of the vineyard is indicated, such as (Montrachet), (Musigny) and (La Tache). Italian wines are classified into Vino da Tavola, Doc: Denomina zione di origin controlled wine and Doc: Denomina zione di origin controlled wine garantita.

Adjustment of color and flavor of various wines

Excellent varieties of blended (dyed) wine are Yan 74, Late Red Honey, Red Juice Dew, Bako and so on. Among them, Yan 74 originated in China, and was bred by crossing Zibeisai from Changyu Company with Hamburg Musk in 1966. Now it is widely cultivated in Jiaodong Peninsula.