General wine can only be a beverage obtained from broken or unbroken fresh grapes or grape juice through complete or partial biological fermentation, with an alcohol content of ≥8.5% (V/V); special production areas (Traditional climate and soil varieties) Alcohol content ≥7.0%. According to color, it is divided into white wine (nearly colorless, straw yellow, golden yellow, etc.), rosé wine (rose red) and red wine (ruby red or garnet red). According to the sugar content, it is divided into dry wine (sugar content ≤4.0 g/L), semi-dry wine (sugar content 4.1-12.0 g/L), semi-sweet wine (sugar content 12.1-50.0 g/L) and sweet wine (sugar content 12.1-50.0 g/L). Sugar ≥50.1 g/L). According to carbon dioxide overpressure (20°C), it is divided into still wine (carbon dioxide overpressure <0.05 MPa), grape sparkling wine (carbon dioxide overpressure produced by fermentation 0.1 to 0.25 MPa), and aerated grape sparkling wine (extra carbon dioxide 0.1 to 0.25 MPa). , sparkling wine (fermentation carbon dioxide overpressure ≥ 0.35 MPa) and aerated sparkling wine (all or part of the carbon dioxide overpressure ≥ 0.35 MPa).

In addition, wines that are made from fresh grapes, grape juice or wine as raw materials, undergo certain special treatments during or after the production process, and are brewed in accordance with the law are defined as special wines. This type of wine has both the characteristics of the grape variety itself and the characteristics of the production technology used, such as liqueur wine, aromatic wine, submerged wine, sparkling wine, frosty wine and ice wine.