Categorized according to the color of the wine, it can be divided into:
Red wines: wines in which the color of the liquid is generally purplish red, ruby red, garnet red, or brick red.
White wines: wines whose liquid color is generally yellow-green, straw yellow, lemon yellow or golden yellow.
Rhone wines: wines whose liquid color is between red and white, generally orange, pink.
Categorized according to the pressure of carbon dioxide, it can be divided into:
Calm wines: are wines in which the pressure of carbon dioxide in the wine is lower than 0.05Mpa at 20℃, and most of the wines on the market belong to this type
Sparkling wines: are wines with the pressure of carbon dioxide in the wine higher than or equal to 0.05Mpa at 20℃. The French Champagne, Spanish Cava and Italian Asti are all sparkling wines, but not all sparkling wines can be called Champagne or Cava.
Specialty wines: Specialty wines are wines made from fresh grapes or grape juice using specific methods in the harvesting or vinification process.
Ice Wine: This is a wine made by delaying the harvest, keeping the grapes frozen on the vine for a certain period of time when the temperature is below -7℃ (or even lower in some places), and then harvesting them in the early hours of the morning when the temperature is low, and pressing them in the frozen state. The world famous ice wine producing regions are mainly located in Canada and Germany. This type of wine is usually labeled as "Icewine" or "Eiswein". It is important to note that Canadian icewine that has passed the VQA is usually labeled "icewine", while Canadian wines that have not passed the VQA are usually labeled "ice wine" on the label.
Noble rot wine: In the late ripening stage of grapes, the fruits are infected with noble rot bacteria, which changes the composition of the fruits significantly, and the wines made from the juice of such grapes have a unique flavor, fragrance and sweetness, which are especially precious. The world-famous appellations are Sauternes, Germany, Austria and Tokaj in Hungary.
Liqueur wine: refers to wines in which the grapes produce a wine with an alcohol content of 12% or more, and the addition of brandy, edible alcohol or wine essence, as well as grape juice, concentrated grape juice, grape juice with caramel, sugar and other substances, makes the final product a wine with an alcohol content of 15.0% to 22.0%. Examples include Port from Portugal and Sherry from Spain.
Film-producing wines: wines that have undergone full alcoholic fermentation, producing a typical yeast film on the free surface of the wine, to which grape brandy, wine extract or edible alcohol may be added, with the final product containing an alcohol content greater than or equal to 15.0%. Sherry from Spain is a typical film-producing wine.
Flavored Wine: A wine made from wine by macerating aromatic plants or adding the leachate (or distillate) of aromatic plants. It is often referred to as Flavored Wine. Common brands include "Martini".
Sparkling wine: A wine with physical characteristics similar to those of sparkling wine, but with some or all of the carbon dioxide added artificially.
Mountain wine: is a wine made from fresh mountain grapes or mountain grape juice. Mountain grapes include hairy grapes, spiny grapes, fall grapes and other wild grapes.
De-alcoholic wine: refers to the fermentation of fresh grapes or grape juice, and the application of special techniques processed into a wine with an alcohol content of 0.5%-1.0% Low-alcoholic wine: refers to the fermentation of fresh grapes or grape juice, and the application of special techniques processed into a wine with an alcohol content of 1.0%-7.0%.