Wines contain different degrees of alcohol according to different classifications, which can be divided into the following:

I. Soft drink wines (or non-sparkling wines): divided into red and white. This type of wine is called table wine (TABLE WINE), alcohol content of 14 degrees or less.

Two, sparkling wine (SPARKING): the origin of Champagne (CHAMPAGNE), Burgundy / Burgundy (BURGUNDY), Insel (MOSELLE), the United States, etc., the alcohol content of no more than 14 degrees.

Three, strengthened wine / plus degree wine (FORTIFIED): some kinds of cili / Shirley (SHERRY), potty / Porter (PORT), Madera (MADEIRA), MARSALA (MARSALA), MALAGA (MALAGA), etc., the alcohol content of 14-24 degrees.

Four, plus spice wine (AROMATIZED): red and white wine produced in Italy and France (VERMOUTH), as well as quinine-flavored wines, etc., alcohol content of 15.5-20 degrees.

Extended information:

Produced by wine grapes in the process of alcoholic fermentation, also known as fermentation aroma, mainly including alcohols, esters, aldehydes and organic acids. The winemaking process is actually a complex microbial metabolic process. Winemaking yeast metabolizes the sugars in the unfermented grape juice to produce ethanol, carbon dioxide and other by-products, and also converts sulfur-containing and nitrogen-containing substances into wine aroma substances. Amino acids and sugars are metabolized by the yeast to produce higher alcohols such as isoamyl alcohol, isobutanol and phenylethanol.

Acyl CoA can synthesize higher alcohol esters with higher alcohols or fatty acid esters with ethanol under the catalytic action of esterase. Higher fatty acids in wine can produce acids by cleavage reaction or oxidation reaction of alcohols and aldehydes. Through the enzyme or acidolytic action, the bound state of terpenoids can be converted to the free state asked, and thiols will be hydrolyzed into thiols, these are the components of the wine class II aroma.

Baidu Encyclopedia - Wine