Red wine can be divided into many different types according to color, sugar content, carbon dioxide pressure, etc., and these types are inextricably linked to each other. Dry red, sweet white, noble rot, champagne ...... different kinds of red wine to give people a dazzling feeling, a variety of wine names also let everyone puzzled, the following details to give you an introduction to the classification of red wine, please refer to

By the color of the wine

1. red wine: grapes fermented with the skin, the color of the wine is divided into Deep red, bright red, ruby red and so on.

2. White wine: made from white grapes or red grapes with juice extracted and fermented without skins, with yellowish color or

Wine: alcoholic beverages made from fresh grapes or grape juice by fermentation. Usually divided into two kinds of red wine and white wine. The former is made from red grapes with skin; the latter is made from grape juice without coloring. Golden yellow, clarified and transparent, with a unique typicality.

3. rosé: wine made from red grapes after short-term maceration and fermentation,

generally pink in color.

By sugar in wine

1. Dry wine: also called dry wine, the raw material (grape juice) in the sugar is completely converted into alcohol, the amount of residual sugar in the 0.4% or less, the mouth evaluation has not felt the sweetness, only the acidity and refreshing and refreshing feeling. Dry wine is the main consumption of wine varieties in the world market, and it is also the type of wine that is needed in large quantities in our country's tourism and foreign trade. Dry wine has very little sugar, so the flavor of the grape variety is most fully embodied, and the tasting of dry wine is the main basis for identifying the strengths and weaknesses of grape varieties. In addition, dry wines are low in sugar, so they do not cause yeast re-fermentation and are less likely to cause bacterial growth.

2. Semi-dry wines, with a sugar content of 4-12 grams per liter, are consumed more often in Europe and the Americas.

3. Semi-sweet wines, with a sugar content of 12-40 grams per liter and a slightly sweeter taste, are more widely consumed in Japan and the United States.

4. Sweet wines: wines containing more than 40 grams of sugar/liter, mouth evaluation can feel the sweet taste is called sweet wines. High-quality sweet wines are made from grapes with high sugar content, and fermentation is stopped when it is not yet completed, so that the sugar content is retained at about 4%, but generally sweet wines are made with sugar added separately after fermentation. Sweet wines are consumed more in China and some Asian countries.

By carbon dioxide or not

1. Still wine: Wine without carbon dioxide is called still wine.

2. Gas Wine: Wine containing carbon dioxide is sparkling wine, which is further divided into two kinds:

(1) Gas Wine: Carbon dioxide in the wine is naturally produced in the fermentation, such as Champagne produced in Champagne Province of France.

(2) Artificial gas wine: carbon dioxide is added to the wine by artificial means.

Categorized by brewing method

1. Natural wine: Wine made entirely from fermented grapes, with no added sugar, alcohol or spices.

2. Specialty wines specialty wines are wines made from fresh grapes or grape juice using specialty methods in the harvesting or vinification process, and are further divided into:

(1) Liqueur wines, wines in which brandy, edible distilled alcohol or wine essence, and concentrated grape juice are added to the natural wines, and the alcohol content is between 15% and 22%.

(2) Aromatized wine, wine made from the original grape wine as the wine base by macerating aromatic plants or adding the leachate (or distillate) of aromatic plants.

(3) Ice wine, the grapes will be delayed harvest, when the temperature is lower than -7 ℃, so that the grapes are kept on the tree for a certain period of time, frozen, and then harvested, pressed with ice, and the wine made from this grape juice.

(4) Noble rot wine, in the late ripening of grapes, the grape berries are infected with gray botrytis cinerea, so that the composition of the berries has undergone significant changes, wine made from this grape.

Categorized according to the way of drinking

1. Aperitif wines, which are consumed before meals, are mainly some spiced wines, and the alcohol content is generally above 18%.

2. Meal wines are wines that are consumed together with the main meal, mainly dry wines, such as dry red wines and dry white wines.

3. Wines to be dispersed, to be consumed after the meal, are mainly fortified sweet wines.

In addition to the above categorization there are also grape distilled wines (generally known as brandy) and aromatized (added aromatic plants) wines.

By alcohol:

General wine alcohol is not very high, the most common dry white and dry red wine alcohol is generally 11-13, if you see a 13% alcohol dry red, do not hesitate to buy back immediately, because for this type of wine, the alcohol can reach 13%, it is absolutely excellent. At present, in some supermarkets, I occasionally see wines imported from Chile, labeled with an alcohol content of 15, but I guess no one will ask for it.