wine is a fermented wine with an alcohol content of 7% (v/v) or more, which is made from fresh grapes or grape juice by full or partial alcohol fermentation. Wine is a combination of nutrition, civilization and fashion. It is the first choice for people to improve their living standards, and it is also the wine with the largest transaction volume in international trade. In recent years, with the improvement of living standards of urban and rural residents in China, people's drinking habits have also changed accordingly-from simply pursuing hobbies to pursuing nutrition, health care and enjoyment. Up to now, wine is no longer an exclusive delicacy for foreigners, and the demand for wine by Chinese people is increasing year after year.

according to the definition of wine, wine is brewed by grape fermentation, and its quality depends on the raw materials first, and then on the technology. The production process of wine is a process of concentrating and perfectly embodying the excellent potential of grape raw materials into wine, so as a wine, it should have the aroma of grape varieties, the aroma produced by fermentation and the aroma produced by aging. This kind of taste should be pleasant, complex and layered. The so-called aroma of grape varieties, which is usually called fruity aroma, should come entirely from nature-grapes, not artificially added.

in wine, according to different varieties of raw materials and different technological requirements, wine can be divided into several types. In terms of color, wine can be divided into red wine, white wine and pink wine, which mainly depends on the amount of pigment on the grape skin during fermentation. In addition, according to the different sugar content of the final product, wine can also be divided into dry wine, semi-dry wine, semi-sweet wine and sweet wine.

At present, there are many kinds of wines sold in the market. There are many real and high-quality wines here, but there are also many inferior and false wines. The properties of their products are far from those of wine: some have added a lot of water and alcohol; Some don't use grapes at all or use a small amount of grapes; Some have added chemical additives such as artificial pigments; Some rely on blending without any fermentation; Some alcohol content is around 4% or even lower. The appearance of these products has seriously disrupted the market order.

the quality of wine can be judged from three main aspects, namely, physical and chemical indicators, hygiene indicators and sensory indicators. Among them, the physical and chemical index is to specify the most basic characteristics of wine, that is, the minimum content of components it should reach, such as alcohol, sugar content, acidity, sulfur dioxide, etc. Hygienic index is to measure the degree of wine pollution by microorganisms or heavy metals; Sensory index is an important method to judge the quality of wine and a comprehensive evaluation of wine quality.

Faced with a wide variety of wine products, consumers need to purchase and consume them seriously and scientifically.

first, judge the quality from the implementation standard. According to the provisions of China's food labeling standards, the label of wine should be marked with the standards implemented by the product. At present, there are three standards implemented in the wine industry: the first is the national standard GB/T 1537-94 "Wine", which requires that the products are made from grapes or grape juice by full or partial fermentation, and the alcohol content is greater than or equal to 7% (V/V), and other requirements are stipulated. The wine produced according to this standard is real wine. Secondly, it is the industry standard QB/T 198-94 "Half Juice Wine", which defines the products as non-original juice wine blended with more than or equal to 5% grape wine, and such products are mixed with different amounts of water, alcohol and additives. The third type is the enterprise standard starting with Q. At present, the quality of products implementing such standards is very different. Some enterprises have set standards higher than the national standards, while some enterprises, especially some small enterprises, have set standards far below the requirements of national standards and industry standards, which are simply tailored for inferior wines.

therefore, the quality level of wine can be roughly judged only from the standards implemented by enterprises. Generally speaking, the products that implement the national standard should be wines with better quality; The quality level of products subject to the line standard is generally lower than that of products subject to the national standard; The products subject to enterprise standards are generally poor or even inferior in quality, except that a few large enterprises have formulated enterprise standards higher than the recommended standards of the industry or the country. Especially in the standard provisions, some enterprises set the index of "dry extract" far below the national standard or line standard, and some even avoid this index, and there is no provision for it at all. This kind of wine must be artificially blended and is fake wine. In addition, the products of some enterprises that carry out non-standard production can not be included in the purchase.

secondly, judge the quality from the level of alcohol. Alcohol content is a must in wine labels. According to the wine standard, the alcohol content of wine should not be less than 7% (v/v), the alcohol content of wine processed by normal technology should be around 11% (v/v), and some special products can be between 7% and 24% (v/v). When the alcohol content in wine is less than 7% (v/v), one reason may be the poor quality of grape raw materials; Another reason is that grapes are not fermented at all, both of which are the reasons for the poor quality of wine. In addition, the alcohol content is too low, which affects the shelf life of wine and makes it difficult to guarantee the quality. Third, judge the quality from the sensory characteristics. Appearance: The appearance of a good wine should be clear and transparent (dark wine can be opaque), shiny, its color is consistent with the name of the wine, and its color is natural and pleasing to the eye; Poor-quality wine, or dull, or the color does not match the name of the wine, has no natural feeling, or the color is gorgeous, but it has obvious artificial color feeling. Aroma: Wine is a fermented product, and its aroma should be the fruit aroma of grapes, fermented wine aroma and aged mellow aroma, which should be balanced, coordinated and integrated, elegant and pleasant; Poor quality wine does not have these characteristics, or it has a prominent and violent fruit flavor (plus essence), or an outstanding alcohol flavor, or has other peculiar smells, which makes people smell and hate. Taste: The taste of any good wine should be comfortable and pleasant, with delicate and soft aromas, full-bodied and complete, layered and structured, and a long aftertaste; Poor quality wine, or has an off-flavor, or an outstanding aroma, or has a thin body without layering, or has no aftertaste.

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Classification of wines

There are many kinds of wines. Generally divided into two categories: sparkling wine and sparkling wine. Non-sparkling wine can be divided into white wine, red wine and rose wine. Sparkling wine is represented by champagne. In addition, sherry with brandy; The absinthe made by adding grass roots and bark and adopting traditional medicinal liquor brewing method is the same kind of wine. But generally speaking, we can divide wine into the following five types:

(1) static wine-red wine, white wine, rose wine

(2) sparkling wine-champagne

(3) spirits-Porter, Shirley, natural liqueur

(4) flavored wine-absinthe

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static wine: static wine is also called still wine because it excludes carbon dioxide produced after fermentation. This kind of wine is the mainstream product of wine, and its alcohol content is about 8%-13%. Depending on the variety and brewing method of grapes, they can be divided into white wine, red wine and rose wine.

white wine-only the juice of grapes is fermented, and the culture period is usually within one year, with refreshing taste, low tannin content, fruity aroma and sour taste.

red wine-the skins, pulp, seeds, etc. of grapes have been fermented with fruit juice for more than one year. Compared with liquor, it is rich in taste, contains tannins and is astringent. Because of its high degree of fermentation, it is usually not sweet, but the liquor is more stable than liquor, and its shelf life can reach decades.

rose red wine-the so-called "rose red" is to describe its color, which is made by adding red wine to white wine, which can shorten the soaking time of red wine to brew, and its taste is between white wine and red wine.

sparkling wine: it is named because it will produce carbon dioxide after being bottled and fermented twice, and its alcohol content is about 9%-14%. This kind of wine is most famous for its "Champagne" produced in the Champagne region of France.

fortified wine: adding other high-concentration wines during or after fermentation leads to higher alcohol content than the first two kinds, about 15%-22%. The wine with long culture period and mixed wine from different years and producing areas has stable wine quality and long storage period. Sherry in Spain is the best in this category.

According to the color of wine, wine can be divided into three categories: red wine, white wine and pink wine. Red wine, commonly known as red wine, is fermented by soaking grape skins and grape juice together, so the resulting wine contains high tannins and pigments. White wine is mostly brewed with white grapes, and red grapes can also be used, but before fermentation, juice should be squeezed to separate the peel from the juice to avoid the grape juice from being red. Pink wine, also known as rose wine, takes red grapes as raw materials, and after pressing juice, the peel and juice are fermented together for a period of time, and the peel is removed at an appropriate time, and then the fermentation is continued. Because the juice and the peel are in a short time, the color of the wine is pink, which is very romantic and deeply loved by women, but it is rare in the market.

according to the sugar content of wine, red wine can be 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, it can be divided into still wine, sparkling wine and grape sparkling wine. After reprocessing, flavored wine and brandy can also be produced.

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Composition of wine

Wine is not only a solution of water and alcohol, but also has rich connotations:

A.8%. This is pure water in the biological sense, which is directly drawn from the soil by vines.

B.9.5-15% ethanol, which is the main alcohol. After sugar fermentation, it is slightly sweet and gives 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.

D. Phenolic compounds. 1 to 5 grams per liter, they are mainly natural red pigments and tannins, which determine the color and structure of red wine.

e. .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 have many kinds.

g. amino acids, protein and vitamins (c, B1, B2, B12, PP). They affect the nutritional value of wine.

Therefore, drinking wine in moderation is beneficial to human health, which can protect blood vessels, prevent arteriosclerosis and lower cholesterol.

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Brewing of wine

1. Screening-The grapes after harvest sometimes have grape leaves or immature grapes, so,

2. Peeling-contacting grape juice with grape skin to dissolve tannin, red pigment and aroma substances in grape skin. However, attention should be paid to avoid the release of oil from grape stems and seeds to affect the quality of wine.

3. Juicing-During the juicing process, the pressure should be even and not too large, so as to avoid the bitter taste of grape stems and seeds, and spoil the taste of wine. Traditionally, the air bag press has a good juicing effect.

4. Clarification-precipitation method or centrifugation method is used to remove sediment foreign bodies and grape chips, which must be carried out at low temperature.

5. fermentation-alcohol fermentation is carried out in oak barrels or stainless steel wine tanks with temperature control, and its temperature control is very important, and it must be maintained at 1 ~ 32 degrees to convert sugar and yeast in grapes into alcohol, carbon dioxide and heat. When the alcohol content 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 wine mature and taste harmonious, 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 wine more mellow and harmonious, and precipitated substances are removed by changing barrels.

7. bottling-after the wine has been kept in oak barrels for a long time, it can be sold in the market after being put into glass bottles and labeled.

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French wine grading system can be said to be the most perfect wine grading system in the world at present.

French wines are divided into the following four grades, in the order of highest grade:

1. A.O.C (legally produced wines, the smaller the producing area, the higher the detailed grade)

2. V.D.Q.S (excellent regional wines, which are between legally produced wines and regional wines)

3. Vindepays (.

according to the quality, German wines can be divided into the following four categories:

1. QMP (QualitatsweinmitPradikat), high-quality wine

2. QBA (Qualitatsweinb.a.). Special zone premium wine

3. Landwein regional wine

4. Tafelwein catering wine

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. Tasting is the use of sensory and non-sensory skills to analyze the original conditions of wine and judge the possible changes of wine. Objective and independent thinking skills are the important keys to the accuracy of wine tasting.

time: wine tasting can be divided into BlindTasting and Comparative

Tasting, and the best time for wine tasting and tasting is around 1: am. This time is not only full of light, but also people's spirit and taste can be more concentrated.

Cup: The glass for tasting wine is also exquisite. The ideal wine glass should be a tulip cup with a thin, colorless and transparent body and a shrinking mouth. Moreover, there must be a cup foot four to five centimeters long, so as to avoid the indirect influence of the hand temperature on the wine temperature when holding the cup body in hand, and it is also convenient to observe the color of the wine.

order: if you taste a variety of wines at the same time, you should change the taste from light to heavy, so as not to spoil the taste of the last wine because of the strong taste of the previous wine, so it is average.