How much wine grapes can brew is determined by the sugar content of grapes, and grapes with high sugar content will brew more wine. If a catty of grapes is fermented with sugar, the skin residue is removed after complete fermentation, and after squeezing and filtering, about 8 ounces of wine can be produced. If there is no sugar fermentation, the sugar content of grapes is average, which can be 6-8 liang.

There are many varieties of wine, and the product styles are different due to the different grape planting and wine production conditions.

According to China's latest wine standard GB 15037-2006, wine is an alcoholic beverage with an alcohol content of not less than 7.0% made from fresh grapes or grape juice through complete or partial fermentation.

Extended data:

Wine brewing:

1. Natural wine: grape raw materials are completely used for fermentation, and sugar and alcohol are not added in the fermentation process. The method of increasing the sugar content of raw materials is selected to increase the alcohol content of finished products and control the residual sugar content.

2. Fortified wine: After fermenting into the original wine, the alcohol content is increased by adding brandy or deodorized alcohol, which is called fortified dry wine. Adding brandy or alcohol and sugar to improve the alcohol content and sugar content is called fortified liqueur, which is called concentrated liqueur in China.

3. Seasoning wine: it is an aperitif made by soaking aromatic plants in wine, such as absinthe, clove wine, osmanthus wine, etc. Or tonic wine, such as ginseng wine, is made by soaking medicinal materials in wine and carefully blending.

4. Grape distilled liquor: distilled from high-quality raw grape wine, or distilled from grape skin residue after fermentation, or distilled from grape pulp separated from grape juice separator after sugar water fermentation. Generally, what is carefully blended is called brandy, and what is not blended is called grape shochu.

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