The difference between dry red and dry white \ x0d \ x0d \ Common wines on the market are red wine and white wine. Many people think that red wine is made from red grapes and white wine is made from white grapes, which is a misunderstanding. The main difference between red wine and white wine lies in the different processing methods, and the products produced are divided into red and white. \x0d\\x0d\( 1) Red wine: \x0d\\x0d\ is made by fermenting red grapes or purple grapes with skin and juice. Pigments and tannins in the peel are dissolved in the wine during fermentation, so the wine is dark red or red, clear and transparent, with high sugar content, moderate acidity, sweet taste, slight acid and rich aroma. \x0d\\x0d\(2) Liquor: \x0d\\x0d\ is made by squeezing grapes with red skin and white skin juice into juice, and then fermenting the juice separately. Because the peel and juice of grapes are separated, and most of the pigments exist in the peel, white wine is light yellow in color, clear and transparent in body, higher in sugar content than red wine, slightly higher in acidity, pure in taste, sweet and sour, and fragrant in aroma. \ x0d \ x0d "dry red" and "dry white" are mainly distinguished from wine brewing process, color, nutritional value, drinking temperature and appreciation methods. \x0d\ Color: Because "dry red" is fermented from grapes with red skin and white or red pulp, and the wine contains colored substances in the skin or pulp, "dry red" is mainly red, and its colors are generally deep ruby red, ruby red, bordeaux red, deep red, brown red and so on. "Dry white" is made from grapes with white skin and white meat or red skin and white meat by peeling and fermentation. Its color is mainly yellow, mainly colorless, yellowish with green, light yellow, straw yellow and golden yellow. \x0d\ Brewing process: "Dry Red" is made from grapes with red skin and white meat or red skin and red meat by skin fermentation, mixed fermentation with belt juice, and then separated and aged; "Dry white" refers to wine grapes with white grapes or light grape skins. After the peel juice is separated, the juice is fermented and brewed. \x0d\ Nutritional value: The proportion of vitamin B, riboflavin, nicotinic acid, pantothenic acid and benzoic acid in "dry red" is higher than that in "dry white". \x0d\ Drinking temperature: "Dry red" tastes best at 16 to 18 degrees Celsius; "Dry white" tastes best in a cool state, that is, 8 to 10 degrees Celsius. \x0d\ Generally speaking, "dry red" is made of red or purple grapes by mixed fermentation of skin and juice. Pigments and tannins in grape skins are dissolved in wine during fermentation, so the wine is dark red or red, clear and transparent, with more sugar content, moderate acidity, sweet taste and slight acid. "Dry white" is made from grapes with red skin and white juice or white skin and white juice, which are first squeezed into juice and then fermented separately. Because the peel and juice of grapes are separated, most of the pigments exist in the peel, so the liquor is yellowish in color, clear and transparent, with higher sugar content than red wine, slightly higher acidity, pure taste, sweet and sour and refreshing.