(1) According to the color of the wine
1. red wine: grapes are fermented with skins, and the colors are divided into crimson, bright red and ruby red. In recent years, pink wine is also quite popular in the international market, and its color is between red wine and white wine.
2. White wine: white grapes or red grapes are peeled, juiced and fermented. Pale yellow or golden in color, clear and transparent, with unique typicality.
(2) according to the amount of sugar in the wine
1. Dry wine: Also known as dry wine, the sugar in the raw material (grape juice) is completely converted into alcohol, and the residual sugar content is below 0.4%. When tasting, it is no longer sweet, only sour and refreshing. Dry wine is the main variety of wine consumed in the world market, and it is also a kind of wine in great demand in China's tourism and foreign trade. Dry wine contains little sugar, so the flavor of grape varieties is fully reflected. The evaluation of dry wine is the main basis for identifying the quality of grape varieties. In addition, the low sugar content of dry wine will not cause yeast re-fermentation, and it is not easy to cause bacterial growth.
2. Semi-dry wine, with sugar content of 4- 12g/L, is widely consumed in Europe and America.
3. Semi-sweet wine, with sugar content of 12-40g/L and slightly sweet taste, is widely consumed in Japan and the United States.
4. Sweet wine: the sugar content of wine exceeds 40 g/L, and it is called sweet wine that can feel sweetness. High-quality sweet wine is brewed from grapes with high sugar content, and the fermentation is stopped before the fermentation is completed, so that the sugar content is kept at about 4%. However, sweet wine is usually fermented and sugar is added separately. China and some Asian countries consume more liqueur.
(3) according to whether it contains carbon dioxide or not
1. Still wine: wine without carbon dioxide is still wine.
2. Sparkling wine: CO2-containing wine is sparkling wine, which can be divided into two types:
(1) Natural gas wine: CO2 in wine is naturally produced during fermentation, such as champagne produced in champagne region of France.
(2) Artificial sparkling wine: CO2 is added to the wine by artificial methods.
In addition to the above classification methods, there are grape distilled liquor (commonly known as brandy) and "absinthe" and other flavoring (adding aromatic plants) wines. Citation adoption