Grape (grape food) wine is also a low-alcohol wine, generally 12- 16, which is rich in vitamins and contains trace elements such as manganese, zinc, molybdenum and selenium (trace element food). Scientists in the United States and other countries have analyzed that wine contains resveratrol, which can lower cholesterol and triglycerides. American cardiologists have proved that drinking 200 ml of red wine every day can reduce plasma viscosity, make thrombosis difficult to form and prevent arteriosclerosis. Although there is no clinical trial in China, it can be proved to be beneficial to lowering blood lipid and preventing arteriosclerosis. First, there are many kinds of wine. Generally divided into two categories: sparkling wine and sparkling wine. Still wine can be divided into white wine, red wine and rose wine. Sparkling wine is represented by champagne. In addition, sherry with brandy; With the addition of roots and bark, absinthe made by traditional medicinal liquor brewing method is the same wine. But generally speaking, we can divide wine into the following five categories: (1) static wine-red wine, white wine, rose wine (2) sparkling wine-champagne (3) plus spirits-Porter, Shirley, natural liqueur (4) flavored wine-absinthe (5) black Pi Nuo. Next, we will introduce static wine, sparkling wine and fortified wine. Still wine: Still wine is also called still wine because it excludes carbon dioxide produced after fermentation. This wine is the mainstream product of wine, and its alcohol content is about 8%- 13%. According to grape varieties and brewing methods, it can be divided into white wine, red wine and rose wine. Liquor-only the juice of grapes is fermented, and the culture period is generally less than one year. The taste is refreshing, the tannin content is low, the fruit is rich and the acidity is obvious. Red wine-the skins, pulp and seeds of grapes have been fermented with juice for more than one year. Compared with liquor, it is rich in taste, contains tannin and has astringent taste. Because of its high degree of fermentation, it is usually not sweet, but liquor is more stable than liquor, and its shelf life can reach several decades. Rose red wine-the so-called "rose red" is to describe its color. It is made by adding red wine to white wine, which can shorten the soaking time of red wine and has a taste between white wine and red wine. Sparkling wine: it is named because it will produce carbon dioxide after two fermentations after bottling, and its alcohol content is about 9%- 14%. This wine is most famous for its "Champagne" produced in the Champagne region of France. Hard liquor: Other high-concentration liquor is added during or after fermentation, resulting in a higher alcohol content than the first two, about 15%-22%. The culture period of this wine is long, and the mixed wine of different years and different producing areas has stable wine quality and long storage period. Spanish sherry is the best of its kind. Other classification methods: wine is the general name of all kinds of wines with alcohol content not less than 7%(V/V) made from fresh grapes or grape juice by yeast fermentation. According to the color of wine, wine can be divided into three categories: red wine, white wine and pink wine, but it is difficult to see pink 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, wine includes still wine, sparkling wine, fortified wine, grape sparkling wine and added wine. The quality of French wines can be divided into: Yi Zheng representative, Yi Zheng Depay, VDQS: Yi Zheng Delemont Dellite fine winery and AOC: Grade D, controlled by Anggin. German wine is divided into: table wine (landwein &; Tafelwein), referred to as QbA, referred to as QmP. American wines can be divided into subsidiary wines, exclusive wines and wines. Burgundy wines are classified as regional wines, and only Burgundy and village wines are marked. On the wine label, the names of villages such as (Chablis Macon Village) and (Cham bolle-Musigny) and the names of first-class wines, as well as the names of villages and vineyards or ("ler Gru"), "Premier Cru" and. This wine is not marked with the name of the village, and sometimes it is not labeled ("Grand Cru"). Usually only the name of the vineyard is indicated, such as (Montrachet), (Musigny) and (La Tache). Italian wines are divided into: Vind da Tavola, Doc: origin control wine, Doc: origin control wine. Second, the composition of wine: wine is not just a solution of water and alcohol, it has rich connotations: A.80% water. This is pure water in the biological sense, which is directly drawn from the soil with vines. B 9.5- 15% ethanol, which is the main alcohol. After sugar fermentation, it is slightly sweet, giving wine an aromatic taste. C. acid. Some come from grapes, such as tartaric acid, malic acid and citric acid; Some are produced by alcohol fermentation and lactic acid fermentation, such as lactic acid and acetic acid. These main acids play an important role in the acidic flavor and balanced taste of wine. Phenolic compounds. 1 to 5 grams per liter, mainly natural red pigments and tannins, which determine the color and structure of red wine. 0.2 to 5 grams of sugar per liter. Different kinds of wine have different sugar contents. F. Aromatic substances (hundreds of milligrams per liter) are volatile and varied. G. amino acids, protein and vitamins (c, B 1, B2, B 12, PP). They will affect the nutritional value of wine. Wine is a beverage wine brewed by fermentation of grape juice (pulp). It not only contains the nutrition of grape fruit, but also contains beneficial components produced in the fermentation process. Studies have proved that wine contains more than 200 kinds of nutrients beneficial to human body, including sugar, organic acids, amino acids, vitamins, polyphenols, inorganic salts and so on. These ingredients are essential for the human body and are essential for maintaining the normal growth and metabolism of the human body. In particular, resveratrol, a phenolic substance contained in wine, is a research feature in recent years. Has antioxidant, antiaging, coronary heart disease preventing and cancer preventing effects. Moderate drinking every day, the death rate of heart disease is 30% of that of non-drinkers, and the probability of dementia and premature senility dementia is 25% of that of non-drinkers. Therefore, moderate drinking is beneficial to human health. Third, the brewing of wine: 1. Screening-The harvested grapes sometimes have grape leaves or immature grapes, so rigorous wineries will screen them before brewing and classify them according to the maturity of the grapes if necessary. 2. Peeling-Contact grape juice with grape skin to dissolve tannin, red pigment and aromatic substances in grape skin. However, attention should be paid to avoid the release of oil from grape stems and seeds, which will affect the quality of wine. 3. Juicing-In the process of juicing, the pressure should be even, not too large, so as to avoid the bitter taste of grape stems and seeds destroying the taste of wine. Traditionally, the squeezing effect of air bag press is very good. 4. Clarification-precipitation method or centrifugation method is used to remove foreign substances in sediment and grape chips, and this process must be carried out at low temperature. 5. Fermentation-The temperature control of alcohol fermentation in temperature-controlled oak barrels or stainless steel wine cans is very important, and it must be kept at 10 ~ 32 degrees, so that sugar and yeast in grapes can be converted into alcohol, carbon dioxide and heat. When the alcohol exceeds 15% or sulfur dioxide is added, the fermentation will stop. The alcohol concentration and sweetness of wine can be controlled by these two methods. 6. Aging-In order to improve the stability of wine, make it mature and have a harmonious taste, high-quality red wine is aged in oak barrels to supplement the fragrance of wine, and at the same time, appropriate oxygen is provided to make the wine more round and harmonious, and precipitated substances are removed by changing barrels. 7. Bottle-After wine has been stored in oak barrels for a long time, it can be sold in the market in glass bottles with labels. Four. Classification of wine: French wine classification system can be said to be the most perfect wine classification system in the world at present, and its related legal norms and control are also quite comprehensive. French wines are divided into the following four grades, in the highest order: 1. A.O.C (legally produced wine, the smaller the place of origin, the higher the level of detail) 2. High-quality regional wine is a grade between legally produced wine and regional wine. Vindepays (regional wines, the grade is higher than V.D. According to the quality, German wines can be divided into the following four categories: 1. QMP (Qualitatsweinmitpradikat)，2。 QBA (Qualitatsweinb。 a .)，3。 Landwein wine, 4. Tafelwein catering wine, 5. A wine variety with good color, flavor and taste. There are 74 excellent varieties of colored (dyed) wine. Among them, Yan 74 originated in China, and was bred by crossing Zibeisai from Changyu Company with Hamburg Musk in 1966. Now it is widely cultivated in Jiaodong Peninsula. Tobacco 74 is the best color matching variety at present, with deep and bright color, which is not easy to precipitate after long-term aging. Red Juice Dew is also native to China, and is a hybrid of Merlot and Weierduo. The finished wine is deep ruby red, mellow and pure in taste, pigment is not easy to precipitate after aging, and the aftertaste is positive, which is especially suitable for color matching.