There are many types of wine. They are generally divided into two categories: non-sparkling wines and sparkling wines. Non-sparkling wines are further 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) Spirituous wines-port, sherry, and natural liqueurs

(4) Flavored wines-vermouth

(5) Pinot Noir

In the following, we will will mainly introduce the three categories of Still Wine, Sparkling Wine and Flavored Wine.

Still wines: Since still wines exclude carbon dioxide produced after fermentation, they are also called non-sparkling wines. This type of wine is the mainstream of wine, with an alcohol content of about 8%-13%. Depending on the grape variety and brewing method, it can be divided 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 red 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, with an alcohol content of about 9%-14%. This type of wine is most famous for the "Champagne" produced in the Champagne region of France.

Stronger wines: During or after fermentation, other high-concentration wines are added, resulting in a higher alcohol content of about 15-22 percent. With a long incubation period and a mixture of wines from different years and regions, the wine is more stable and has 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 vine.

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, drinking wine in moderation is good for human health, protects blood vessels, prevents arteriosclerosis and lowers cholesterol.

Winemaking:

1. Screening - Grapes are sometimes leafy or unripe after harvest, so rigorous wineries screen the grapes before vinification, and classify the grapes according to ripeness if necessary.

2. Skin-breaking - The juice is brought into contact with the skins so that the tannins, red pigments and flavors can be dissolved from the skins. 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, in order to avoid the bitter flavors 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 at the same time to provide the right amount of oxygen to make the wine more rounded and harmonious and to change the barrels in order to remove the sedimentary material.

7. Bottling - After the wine has been in oak barrels for a sufficient period of time, it is then put into glass bottles, labeled and ready for sale on the market.

Wine classification:

The French wine classification system can be said to be the most perfect wine classification system in the world, and its related legal norms and controls are also quite thorough.

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

4.

4. Tafelwein wines

Wine tasting:

Wine tasting is not about guessing, nor is it about comparing wines. Wine tasting is the use of sensory and non-sensory skills to analyze the original conditions of the wine and to determine possible changes in the wine. Objective and independent thinking skills are the key to accurate wine tasting.

Time: BlindTasting and Comparative

Tasting are the best times to try and taste wines, and the best time to try and taste wines is around 10:00 am. Not only is there plenty of light at this time, but people's spirits and palates are also more focused.

Cups: The cups for tasting wine are also very particular. The ideal cup should be a tulip glass with a thin, colorless and transparent body and an inwardly retracting mouth. And it must have a four to five centimeter long foot, so as to avoid the temperature of the hand indirectly affecting the temperature of the wine when you hold the glass in your hand, and also to facilitate the observation of the color of the wine.

Order: If you taste a variety of wines at the same time, you should start from the light taste to the heavy taste, so as not to destroy the flavor of the latter because of the intensity of the previous wine, so the general rule is that the dry white wine will be in the red wine before the sweet wine will be in the dry wine after the new vintage in the old vintage before. However, you should also avoid tasting too many wines at once; the average person has a hard time concentrating on more than 15.

Temperature: Temperature is very important when tasting wine. If you drink wine at the optimal temperature, it will not only let the aroma come out completely, but also achieve the perfect balance of taste. Red wine is usually served at a higher temperature than white wine because it has a thicker flavor than white wine, so it needs a higher temperature to bring out its aroma. Therefore, even if it is just a simple red wine or white wine, there are different drinking temperatures because of the age of the wine, sweetness and other factors.

Red wine

Young tannin-heavy red wine 14-17 ℃

Mature red wine 15-18 ℃

Young flavored light red wine 12-14 ℃

New wine 10-12 ℃

Rose red wine 7-10 ℃

White wine

Light white wine 7-10 ℃

Full-bodied white wine 12-16 ℃

Semi-dry 7-8 ℃

Sweet white wine 4-6 ℃

Sparkling wine, champagne 7-8 ℃

Steps in wine tasting:

1. Sight (vision): Shake the glass and observe the foot of the wine that flows down slowly (legs or tears); then tilt the glass at 45 degrees and observe the wine's Tilt the glass 45 degrees and observe the color and edge of the liquid (in natural light is ideal), this step can determine the maturity of the wine. Generally speaking, white wine is colorless when it is young, but with the growth of aging time, the color will gradually change from light yellow with a slight green reflection; to mature straw color, golden yellow, and finally to golden copper. If it becomes a golden-bronze color, it means that it is already too old to drink.

Red wine, on the contrary, its color will gradually fade over time, when young is deep red with purple, and then will gradually turn to red or cherry red, and then to red-orange or brick red, and finally reddish-brown

2. Smell (olfactory): the wine will be shaken, and then the nose deep into the cup deep inhalation for at least 2 seconds, and repeat this action can distinguish a variety of smells, as far as possible from the Three aspects to analyze the aroma of wine:

Intensity: weak, moderate, obvious, strong, extra strong

Quality: simple, complex or pleasant, offensive

Character: fruity, tart, vegetal, mineral, spice

In the life cycle of the wine, the aroma of different periods of time. In the life cycle of wine, the aroma presented in different periods is also different. The initial aroma is the flavor of the wine itself; the second period comes from the aroma produced during the brewing process, such as: wood flavor, smoky flavor, etc.; the third period is the aroma produced after maturation. Overall, the flavor is related to the grape variety, vinification method, age of the wine and even the soil.

3. Taste: Take a sip and half gargle to let the wine mix fully with the air in your mouth and touch all parts of your mouth; at this point, you can summarize and analyze the tannins, sweetness, acidity, roundness and ripeness. It is also possible to swallow the wine to feel its finality and aftertaste.

Wine preservation:

1. Temperature: The temperature of the wine storage environment, it is best to maintain a constant temperature of about 11 degrees Celsius is better, otherwise if the temperature change is too large, not only will damage the wine body, in the role of the cold shrinkage and thermal expansion, but also affects the cork and caused the phenomenon of wine seepage. Therefore, if the wine storage environment can be maintained at a constant temperature of 5 degrees to 20 degrees under the environment, which are acceptable range.

2. Humidity: If the storage environment is too humid, it is easy to cause the cork and the wine label to rot, and if it is too dry, it is easy to make the cork lose its elasticity, and can't seal the mouth of the bottle tightly, so the humidity of 70 or so is the best environment for storing wine.

3. Luminosity: The environment for storing wine, it is best not to have any light, otherwise it is easy to deteriorate the wine, especially fluorescent lamps are prone to make the wine produce reduction changes, and send out a strong and unpleasant flavor.

4. Ventilation: wine like a sponge, will be around the flavor sucked into the bottle, so in the wine storage environment, it is best to maintain ventilation, but also do not in the same environment, but also put the flavor of too heavy things, so as not to destroy the flavor of the wine.

5. Vibration: general wine lovers believe that excessive vibration will affect the quality of wine, so the wine storage environment, it is best not to be often vibration of the place, but also need to try to avoid moving the wine to and fro, especially for the years of the old old wine, is a major taboo.

6. Placement: It is ideal to place the wine in a flat position so that the cork and the wine can come into contact with each other to keep it moist, otherwise, if the wine is placed in a straight position for too long, it will make the cork become dry and fragile, and not be able to close the mouth of the bottle completely, which will result in oxidization of the wine. [