The main types of liquor in the solid-state method are:
(1) Daqu Liquor
Daqu Liquor, which uses Daqu as the saccharification and fermentation agent, is mainly made from wheat and barley, plus a certain amount of bowl beans. Daqu is further categorized into medium-temperature, high-temperature and ultra-high-temperature quarts. Generally solid-state fermentation, the quality of wine made from Daqu is better, and most famous wines are made from Daqu.
(2) Xiaoqu Wine
Small quartz is made from rice, mostly semi-solid fermentation, the southern liquor is mostly small quartz wine.
(3) Branqu wine
This is the post-liberation development on the basis of the Yantai operation method, respectively, pure cultivation of the curvilinear fungi and pure cultivation of the mother liquor as a saccharification, fermentation, fermentation time is shorter, due to the lower cost of production, most of the distilleries for the use of this type of wine production is the largest. This type of wine has the largest production volume and is consumed by the general public.
(4) Mixed Qu method of white wine
Mainly a mixture of large and small quarts of wine.
(5) other saccharification agent method of white wine
This is a saccharification enzyme as a saccharification agent, plus brewing active dry yeast (or raw yeast) fermentation made of white wine.
Types of solid-liquid combined liquor are:
(1) Semi-solid, semi-liquid fermentation liquor
This kind of liquor is based on rice as raw material, small quartz as saccharification and fermentation agent, first saccharification in solid conditions, then in semi-solid, semi-liquid fermentation, and distillation of liquor, which is typically represented by the Guilin Three Flowers Liquor.
(2) string incense liquor
This liquor is made by the string incense process, which is represented by: Sichuan Tuopai liquor.
There is also a kind of flavoring string steaming method of liquor, this liquor in the aroma of grains added to the flavoring after the string steaming and get.
(3) Blended liquor
This kind of liquor is blended with solid liquor (not less than 10%) and liquid liquor or edible alcohol in the appropriate proportion.
Liquid fermentation baijiu
Also known as "one-step" baijiu, the production process is similar to the production of alcohol, but in the process of absorbing some of the traditional techniques of baijiu, the quality of the wine is generally more bland; some of the process to make up for the use of raw yeast.
In addition, there are flavored white wine, which is based on food alcohol, with food flavors and special flavored white wine blended. 2 According to the aroma of wine points
This method of classification according to the characteristics of the main aroma components of the wine, in the national evaluation of wine, often according to this method of categorization of wine.
(1) Saucy white wine
Also known as saucy white wine, it is represented by Moutai wine. Its main characteristic is its soft and moist soy sauce flavor. The fermentation process is the most complex. Most of the large quartz used is ultra-high-temperature wine quartz.
(2) Strongly-flavored liquor
Luzhou Laojiao Special, Wuliangye, Yanghe Daqu and other wines as a representative of the strong aroma and sweetness as the characteristics of the fermentation raw materials are a variety of raw materials, sorghum is the main, the fermentation of the mixing steam and renewed residue process. Fermentation is carried out in aged cellars, and there are also artificially cultivated old cellars. Among the famous wines, the production of thick-scented liquor is the largest. The wines produced by the wineries in Sichuan and Jiangsu are all of this type.
(3) Clear-flavored Baijiu
Also known as clear-flavored Baijiu, it is represented by Fenjiu, which is characterized by its pure aroma, the use of the clear-steaming and clear-slag fermentation process, and the use of a ground vat for fermentation.
(4) Rice-flavored Baijiu
Represented by Guilin Sanhua Liquor, it is characterized by a pure rice aroma, with rice as the raw material and Xiaoqu as the saccharifying agent.
(5) Other Aromatic White Wine
The main representatives of this type of wine are Xifeng Wine, Dong Wine, Baisha Liquor, etc., each with its own characteristics of aroma, the brewing process of these wines adopts the thick-scented, saucy, or Fen-scented white wine of some of the processes, and some of the distillation process of the wines also adopts the string of aroma method. 3 According to the quality of wine points
(1) national wine
National assessment of the highest quality of wine, liquor, liquor, state-level competition, *** carried out five times. Moutai, Fenjiu, Luzhou Laojiao, Wuliangye and other wines have been recognized as famous wines in all the national wine competitions.
(2) National Quality Wine
The evaluation of national quality wine is conducted at the same time as the evaluation of famous wine.
(3) Famous Wines Evaluated by Provinces and Ministries
(4) General White Wines
General white wines account for most of the production of wines, which are inexpensive and acceptable to the people. Some are also of good quality. Most of this liquor is produced by the liquid method. 4 According to the high and low degrees of liquor
(1) a high degree of liquor
This is China's traditional method of production of white wine formed by the degree of 41 degrees or more, more than 55 degrees or more, generally not more than 65 degrees.
(2) low-degree liquor
The use of the degradation process, the degree of alcohol is generally 38 degrees. There are also more than 20 degrees. [edit]Beer Classification according to wort concentration
According to the classification of wort concentration, beer is divided into -
Low concentration type: wort concentration of 6 ° ~ 8 ° (Bahraini sugar meter), the alcohol content of 2% or so, in summer can be used as a refreshing drink, the disadvantage is that the stability is poor, the preservation of time is shorter.
Medium concentration type: wort concentration in 10 ° ~ 12 °, 12 degrees is common, alcohol content of about 3.5%, is the main varieties of beer production in China.
High concentration type: wort concentration in 14 ° ~ 20 °, alcohol content of 4% to 5%. This kind of beer production cycle is long, contains more solids, good stability, suitable for storage and long-distance transportation. Classification according to the nature of the yeast
According to the classification of the nature of the yeast, the beer is divided into -
Above fermentation beer: is the use of leaching saccharification method to prepare wort, made by the above yeast fermentation. Beers produced by this method are internationally known as Ayer Pale Ale, Ayer Strong Ale, Stout, and Porter Stout.
Below fermentation beer: is the use of boiling out of the saccharification method to produce wort, the following yeast fermentation and made. The beer produced by this method, the international Pearson Pale Ale, Dortmund Pale Ale, Munich Black Beer and so on. China's production of beer are below fermentation beer. According to the classification of beer color
According to the classification of beer color, beer is divided into --
Yellow beer (pale beer): yellowish, using short malt as raw material, hop aroma is prominent, taste is refreshing, is the bulk of China's beer production. Its chromaticity (expressed in 0.0011 moles of iodine solution ml/100ml) is generally kept between 0.5ml of iodine solution.
Stout beer (strong color beer): dark reddish-brown or blackish-brown in color, it is brewed with high-temperature roasted malt, contains more solids, has a large concentration of wort, has a low degree of fermentation, has a full-bodied taste, and has an obvious malt aroma. Its coloration is generally between 5 and 15 ml of iodine solution. Classification according to sterilization
According to the classification of sterilization, beer is divided into -
Fresh beer: also known as draft beer, is sold without pasteurization. Fresh beer contains live yeast and is less stable.
Cooked beer: cooked beer in bottles or cans after pasteurization, more stable, available for year-round sales, suitable for export or foreign [Edit Paragraph] Wine Classification of wine
Wine classification:
Wine variety. Generally divided into two categories of non-sparkling wine and sparkling wine. Non-sparkling wines are divided into white, red and rosé wines; sparkling wines are represented by champagne. In addition, sherry with brandy and absinthe with roots and barks are similar to wine. However, generally speaking, we can classify wines into the following five types:
(1) Static wines-red, white, and rosé
(2) Sparkling wines-Champagne
(3) Spirited wines-port, sherry, and natural liqueurs
(4) Flavored wines-vermouth
(5) Pinot Noir
Now, let me introduce the three categories of still wines, sparkling wines and flavored wines. Still wines
Still wines are also called non-sparkling wines because they exclude carbon dioxide produced after fermentation. These wines are the mainstay of the wine industry, with an alcohol content of about 8% to 13%. Depending on the grape variety and brewing method, it can be categorized into white wine, red wine and rosé wine.
White wine ---- is made by fermenting only the juice of the grapes, and the incubation period is usually within a year. It has a refreshing flavor, low tannin content, and a fruity and fruity acidic taste.
Red wine ---- will be the grape skin, pulp, seeds, etc. with the juice has been fermented, and the culture more than a year. The taste is stronger than white wine, more tannins and astringent, due to the higher degree of fermentation, usually not sweet but more stable than white wine, preservation period of up to several decades.
Rose wine ---- so-called "rose red" is to describe its color, is added to the white wine in the red wine and get, you can shorten the time of the red wine soaked skin to brewing, the taste between white wine and red wine. Sparkling wines
Named for the carbon dioxide produced by two fermentations after bottling, they have an alcohol content of about 9-14 percent. The most famous of these wines is the "Champagne" produced in the Champagne region of France. Intense wines
The addition of other highly concentrated wines during or after fermentation results in a higher alcohol content than the previous two categories, around 15-22%. They have a longer incubation period and are a blend of different vintages and appellations, and are more stable and have a longer shelf life. Sherry from Spain is one of the best in this category. Composition of Wine
Wine is not only a solution of water and alcohol, it has a rich connotation:
A. 80% water. This is pure water in the biological sense, drawn directly from the soil by the vines.
B.9.5-15% ethanol, the main alcohol. Produced by the fermentation of sugar, it is slightly sweet and gives the wine an aromatic flavor.
C.
Acids. Some are of grape origin, such as tartaric, malic, and citric acids; others are produced by alcoholic and lactic fermentation, such as lactic and acetic acids. These major acids play an important role in the wine's acidic flavor and balanced taste.
D. Phenolic compounds. Between 1 and 5 grams per liter, they are mainly natural red pigments as well as tannins, which determine the color and structure of red wine.
E. 0.2 to 5 grams of sugar per liter. Different types of wine contain different amounts of sugar.
F. Aromatic substances (hundreds of milligrams per liter), which are volatile and come in many varieties.
G. Amino acids, proteins and vitamins (C, B1, B2, B12, PP). They affect the nutritional value of the wine.
So, moderate consumption of wine is good for human health, protects blood vessels, prevents arteriosclerosis and lowers cholesterol. Winemaking
1. Sorting - Grapes are sometimes leafy or unripe after harvest, so rigorous wineries will sort the grapes before vinification and, if necessary, according to their ripeness.
2. Skin-breaking - The juice is brought into contact with the skins to dissolve the tannins, red pigments and aromas. However, care must be taken to avoid releasing the oils in the stalks and seeds, which can affect the quality of the wine.
3. Pressing - The pressure during the pressing process must be even and not too high to avoid the bitter flavor of the stalks and seeds, which would ruin the taste of the wine. Traditionally, airbag presses are used to extract the juice with good results.
4. Clarification - Sedimentation or centrifugation is used to remove sediment and grape chips, and the process must be carried out at a low temperature.
5. Fermentation - the use of oak barrels or temperature-controlled stainless steel tanks for alcoholic fermentation, the temperature control is very important, must be maintained at 10 degrees to 32 degrees, in order to make the sugar in the grapes and the yeast into alcohol, carbon dioxide and heat. When the alcohol exceeds 15% or more or add sulfur dioxide will stop fermentation, with these two methods can control the alcohol concentration and sweetness of the wine.
6. Aging - In order to improve the stability of the wine, make the wine mature and harmonize the taste, high-quality red wines are aged in oak barrels to supplement the aroma of the wine, and provide the right amount of oxygen to make the wine more round and harmonious, and to change the barrels in order to remove the sedimentary material.
7. Bottling - After the wines have been in oak barrels for a sufficient period of time, the wines are bottled in glass bottles, labeled and ready for sale in the market. Classification of Wine
The classification system of French wine can be said to be the most perfect wine classification system in the world, and its related legal norms and controls are also quite comprehensive.
French wines are categorized into the following four grades, in the order of the highest grade:
1. A.O.C (Appellation d'Origine Contr?lée, the smaller and more detailed the grade is, the higher the grade is)
2. V.D.Q.S (Vin de Qué Sauvegarde, between Appellation d'Origine Contr?lée and Qué Sauvegarde Contr?lée)
3. VINdePAYS (regional wines, with a lower rating than V.D.Q.S)
4. VINdeTABLE (everyday table wines)
There are a lot of countries that have set up wine classification systems and related legal regulations, such as Germany.
German wines are divided into the following four categories according to their quality:
1. QmP (QualitatsweinmitPradikat) quality premium wines
2. QbA (Qualitatsweinb.A.) special zone premium wines
3. Landwein region wines
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4. Tafelwein catering wine [edit]Yellow Wine Types of Yellow Wine
Yellow wine is made from rice and other grains by steaming, saccharification and fermentation, and pressing and filtering. There are many categories of yellow wine. One of the criteria for categorization is based on how much sugar it contains. According to the sugar content, yellow wine is divided into four categories: dry yellow wine, semi-dry yellow wine, semi-sweet yellow wine and sweet yellow wine. After scientific analysis and identification, these four types of yellow wine happen to be the four famous products of Shaoxing wine, namely Yuan Hong wine, Jiayi wine, Shan brewing wine and Xiangxue wine.
Dry yellow wine - containing less than 1.00g/100ML of sugar (in glucose). "Dry" means that the wine contains little sugar, and the sugar is fermented into alcohol, so the sugar content in the wine is the lowest. This wine is a dilute mash fermentation, and the total amount of water added is about three times that of the raw rice. The fermentation temperature is controlled at a low level, and the intervals between raking and stirring are short. The yeast growth is more vigorous, so the fermentation is thorough and the residual sugar is very low.
Color, aroma and taste: mellow and fresh taste, rich and mellow aroma, orange to dark brown, bright and transparent, glossy.
Semi-dry yellow wine - containing 0.01-0.03g/mL of sugar. semi-dry" means that not all the sugar in the wine has been fermented into alcohol, and some sugar is still retained. It is more demanding during the fermentation process. The wine is thick and has an excellent flavor. It can be stored for a long time. It is the top grade of yellow wine. Most of our exported wines belong to this category.
Color, aroma and taste: mellow, soft and fresh, rich and mellow, orange to dark brown, clear and shiny.
Semi-sweet yellow wine - containing 0.03-0.10g/mL of sugar, the unique process of this wine is to use the finished yellow wine instead of water and add it to the fermentation mash, so that at the beginning of the saccharification and fermentation, the alcohol concentration in the fermentation mash reaches a higher level, which to a certain extent inhibits the growth rate of the yeast, and due to the small number of yeast, it has no influence on the fermentation mash. Due to the low number of yeast, the sugar produced in the fermentation mash cannot be converted into alcohol, so the sugar content in the finished wine is high. The wine has a strong aroma, moderate alcoholic strength, and a sweet, mellow flavor, making it one of the most prized yellow wines. Disadvantage: It is not suitable for long storage. The longer it is stored, the darker the color becomes.
Color, aroma and taste: mellow, sweet and refreshing, with a harmonious body, rich and mellow aroma, bright and transparent, and glossy.
Sweet yellow wine - containing 0.10-0.20g/mL of sugar, generally using the rice operation method, mixed into the liquor medicine, the nest first brewed into a sweet liquor, when the saccharification to a certain extent, adding 40-50% concentration of rice white wine or bad liquor, in order to inhibit microbial saccharification and fermentation. Due to the addition of rice liquor, the alcoholic strength is also higher. It can be produced all year round.
Color, aroma and taste: Fresh, sweet and mellow, with a harmonious body, rich and mellow aroma, orange to dark brown in color, bright and transparent, with luster.
Densely sweet yellow wine - sugar content of 0.20g/mL.
Color and aroma: honey-sweet and mellow, coordinated body, rich and mellow aroma, orange to dark brown, bright and transparent, glossy
Varieties of wine grapes
Grape varieties are divided into varieties of table grapes and varieties of wine grapes, we usually see grape varieties. The grapes we usually see are all table grapes. Wine grapes are (Ampelidecese) family, all wine grape varieties belong to (Ampelidecese) of the 10 families in the (Vitis) family, of which the (Vitis Vinifera) species is the most important, because 99.99% of the world's wines are brewed using (Vitis Vinifera) grape varieties. Vitis Vinifera （Vitis Vinifera is the variety currently used in Europe to make fine wines. There are more than 8,000 varieties of grapes in the world that can be used to make wine, but there are only about 50 varieties that can make good wine, which can be categorized into two types: white grapes and red grapes. White grapes are greenish and yellowish in color. They are mainly used to make sparkling wines and white wines. Red grapes, the color of black, blue, purple red, crimson, some flesh is dark, there are also flesh and white grapes as colorless, so the white flesh of the red grapes after peeling the juice can be brewed white wine, such as (Pinot Noir) can be used to brew champagne and white wine. Cabernet Sauvignon
English name (Cabernet Sauvignon) Cabernet Sauvignon. Native to France, Cabernet Sauvignon is a traditional variety of red wine made in the Bordeaux region of France. Wine-producing countries in the world have a large area of cultivation. It was first introduced by Yantai Zhangyu Company in 1892. It is the red grape variety with the largest cultivation area in China. This variety is easy to grow, strong adaptability, excellent wine quality, can be brewed into a rich and heavy type of red wine, suitable for long storage. But it must be blended with other varieties (such as Merlot) by oak storage to obtain quality wine. It is also known as the "Three Pearls" with Cabernet Franc and Serpentine Pearl in China. In Changli, Hebei province, the largest planting area, the best performance of the grapes. Cabernet Franc
English name (Cabenet Franc) Cabernet Franc. Alias Carmenet, formerly known as Cabernet. Originally from France, is France Bordeaux (Bordeaux) and Loire (Loire) ancient winemaking varieties, is Cabernet Sauvignon, Serpentine Pearl sister varieties. China was first introduced to Yantai, Shandong Province in 1892 from Western Europe. This variety is a world-famous, ancient brewing white wine variety, rich in fruity flavor, light and soft, most of them are not quite able to hide for a long time, it is not as good as Cabernet Sauvignon, adaptability is not as good as the Serpentine Pearl. It is often paired with Cabernet Sauvignon and Merlot. California has also seen an increase in the number of single-varietal Cabernet-Franc wines in recent years. Merlot
English name (Merlot). Alias Merlot, Merlot. Originally from France, it is used to produce excellent dry red wines in the Bordraux region of France in conjunction with other famous varieties (such as Cabernet Sauvignon, etc.). China was first introduced into Yantai, Shandong Province from Western Europe in 1892. This variety is an old French winemaking variety, as a blend to improve the wine's fruity aroma and color.
Carignan
English name (Carignane). Alias Carignane, French red, Combière, Carignan. Originally from Spain, it is one of the ancient fine varieties of winemaking in Western European countries. Our country was first introduced to Yantai, Shandong Province from Western Europe in 1892. The wine brewed ruby red, taste positive, good aroma, suitable for blending with other varieties, peeling can be brewed into white or rosé wine, and easy to cultivate, productive, can be used as red wine blending and making brandy.
Serpentine is a world famous species of red wine. It is suitable for cultivation in Shandong, the south of Northeast China, North China, Northwest China. Carignan
English name (Carignan). Used to be called Jiali Brewing. Originally from France, introduced in 1915.
Grenache
English name (Grenache). Used to be called Grenache. Native to Spain, introduced in 1980. Mission
English name (Mission). Native to Spain.
Nebbiolo
English name (Nebbiolo) Nebbiolo. Used to be called Nabiolo. Native to Italy, introduced in 1981. It is a high fruit acid, high color, high tannin and late ripening variety. It is mainly distributed in Piedmont, Italy, with Barolo and Barbaresco as the most famous production areas. The quality of the wines produced can be comparable to first-class Bordeaux red wines. The color of the wine is as deep as Siracha, the aroma is rich, the taste is strong and solid, with cloves, pepper, licorice, plums, dried plums, roses and bitter chocolate aromas, very suitable for long storage.
Petit Verdot
English name (Petit Verdot). Used to be called Wei Tian Zi. Originally from France. introduced in 1892.
Jewel
English name (Ruby Cabernet). Used to be known as Jeweled Baena. Native to the United States, introduced in 1980.
Sangiovese
English name (Sangiovese) Sangiovese. Native to Italy, introduced in 1981. Mainly grown in central Italy (Tuscany), of which Chianti, (Brunello di Montalcino), (Vino Nobile di Montepulciano) is the most famous. Less color, high acidity, high tannins, the type of wine is simple and refreshing, there are also strong and muddy type, with tobacco and spice flavor.
Syrah
English name (Syrah/Shiraz) Shiraz. Native to France, introduced in 1980. Mainly planted in the south of France in the Rhone region, but also the most important varieties in Australia. Suitable for warm climates, it can produce wines with deep black color, rich aroma and strong taste with a bit of spiciness. When young, it is characterized by floral (especially violet) and berry aromas, and when it matures, it has pepper, clove, leather and animal aromas. Its ageing capacity is no less than that of Cabernet Sauvignon.
Zinfandel
English name (Zinfandel) Zinfandel. Native to Italy, but discovered in the United States and introduced in 1980. Only California in the world to play it to the fullest. It can be said to be the "best" use of things. In California, it can make a lot of different types of wine, from light, with fresh fruit and sweet light pink wine (White Zinfandel), to high-quality, resistant to storage, strong tannins, rich and full-bodied type of red wine, from the bubbly to the wine without bubbles, and even sweet red wine in its presence, can be said to be the grape in the showman. Wugushan Ice Wine
The Weidail grape is a European and American hybrid, a cross between Ugni blanc and Seibe1. The resulting ice wine has a pleasant fruity flavor and a strong floral aroma.
This variety has good fruit set and can still produce secondary fruit even with late frost damage; thick-skinned fruit with large spikes; and high natural acidity, making it the main variety for ice wine.
The definition of ice wine in the "national standard" is: delayed harvesting of grapes, when the temperature is lower than -7 degrees Celsius so that the grapes remain on the branches for a certain period of time, frozen, harvested, and pressed in the frozen state, fermentation, and vinification of wine.
The Canadian VQA standard defines wine as wine made from grapes that are naturally frozen on the vine at temperatures below -8℃. Black Wine
In addition to the three colors of wine, red, white and rosé, black South Africans today are pioneering a new color, black. Of course, wine can't be black, and "Black Wine" actually refers to wines from wineries run and vinified by blacks. South African wine is a product of "immigrant culture".
South Africa is today one of the world's top six wine-producing regions, and the Cape region, with its typical Mediterranean climate, is the most productive.
In 1652, the Dutch were the first to land on this land, and they believed that the climate and soil here were very suitable for viticulture, so they built South Africa's first vineyards and began to make wine. 1659, Jan van Riebeeck, who established the Dutch East India Company in South Africa, wrote in his diary, "Thank God, today for the first time, wine is being made from Cape grapes. grapes made wine today for the first time." In 1688, the French Huguenot Protestants came to South Africa to escape the persecution of the French Catholic Church, which indirectly promoted the development of the South African winemaking industry. 18th century, the Napoleonic wars broke out, and the supply of French wines to the United Kingdom was cut off, so the winemaking industry in the Cape of South Africa was vigorously developed, and the South African winemaking industry has reached the first climax in history. Right after the war, South Africa's wine exports to Britain shrank dramatically. Coupled with the 1886 plague that destroyed a large portion of South Africa's vineyards, the South African wine industry was in disarray for the next hundred years. It wasn't until 1918, with the founding of the South African Cooperative Winegrowers' Association (KWV), that stability was restored to the South African winemaking industry.
Vin chaud
Vin chaud is produced in the Savoie region and dates back hundreds of years.
Much of the Savoie is mountainous, and people grow grapes and make wine in the valleys. Merchants bring the wine to the mountains in large casks on mules, and the mountain people trade cheese for the wine, which they heat up and drink with dried lemon peels, dried orange peels, cinnamon and cloves and other spices. The cold temperatures in the mountains in winter made mulled wine an effective way to protect themselves from the cold, and the fact that they could utilize leftover red wine made mulled wine a popular winter drink in the Savoie region.
In those days, people drank mulled wine this way:
Heating the wine in the fireplace of the house and adding lemon and dried orange peels to the wine;
Another way was to put the mulled wine in a grolle, a vessel with holes in the side. The advantage of this type of vessel is that it is made of wood, which provides better insulation and makes it less likely to be scalded by the vessel. Nowadays, grolle is also used for drinking mulled wine at parties among friends.
On cold nights and snowy winter days, people take a sip of mulled wine before going out to work.
Skiers also often went to bars or restaurants to drink mulled wine on their breaks, especially after returning home from a night of skiing.
To this day people in the mountains still drink a lot of mulled wine, but unlike in the old days, people now mostly buy mulled wine ready to drink.
A glass of mulled wine makes you feel good when the weather is cold!
Types of Wine, Classification and Nutritional Value
Wine is a general term for all kinds of wines made from fresh grapes or grape juice by yeast fermentation with an alcohol content of not less than 7% (V/V). According to the color of wine, wine is divided into three major categories: red wine, white wine and rosé wine, but it is difficult to see rosé 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, wines include airless wines, sparkling wines, fortified alcoholic wines, grape sparkling wines and spiced wines. French wines are categorized by their quality: ordinary daytime table wines (Vins de Table), country wines or regional table wines (Vins de Pays), fine quality table wines (VDQS: Vins Deimites de Quealite Supenieure), and Appellation d'Origine Controlee (AOC: Appellation d. AOC: Appellation d'Origine Controlee.) German wines are divided into: daily drinking table wine (Landwein & Tafelwein), quality wine (Qualitatswein bestimmter Anbaugebiete) abbreviated as QbA, premium quality wine (Qualitatswein mpt Pradikat) abbreviated as QmP. American wines are divided into. : Subsidiary Classification, Proprietary Brand Wine (Proprietary Wine), and Grape Name Table Wine (Varietal Wine). Burgundy wines are classified as: regional wines, with only the appellation labeled, such as (Bourgogne), village wines, with the name of the village on the label, such as (Chablis Macon Village), (Cham bolle-Musigny), and first class wines, with the name of the village and the vineyard on the label, or (ler Gru), (cham bolle-Musigny), and (cham bolle-Musigny), or (ler Gru). "), ("Premier Cru"), Premium wines, which are not labeled with the name of the village and sometimes not ("Grand Cru"), but usually only the name of the vineyard, e.g., ("Montrachet", "Montrachet"), (Cham bolle-Musigny), (Cham bolle-Musigny). Montrachet, Musigny, La Tache. Italian wines are categorized as Vino da Tavola, DOC (Denominazione di Origine Controllate), DOCG (Denominazione di Origine Controllate), and Garantita. Garantita).
Varieties of Wine Coloring and Flavoring
The best varieties for brewing coloring wines are Smoke 74, Late Red Honey, Red Juice Dew, Baco, etc. Among them, Smoke 74 is native to China. One of the smoke 74 originated in China, in 1966, Zhangyu company with purple north race and Hamburg musk cross-breeding, now more cultivated in Jiaodong Peninsula.