It is a typical representative of this dry red wine. It depends on the integrity and maturity of the grapes. Generally, the relative density of grape juice is at least 1.090- 1.096.

3. The acid content of wine should be 5.5-6.5g/L, and the maximum should not exceed 7.0g/L. ..

4. The content of tannin in wine is low, which should not make the wine feel too astringent (in the fermentation process, the residue will contact the wine for a long time, and some tannins will dissolve in the wine).

5. Wine should be fermented as completely as possible. The residual sugar content is less than 0.5%.

6. Strong and long aftertaste, soft taste and full body.

7. The wine is strong but not strong, mellow and harmonious, and there is no bad taste such as astringency, dryness and tongue tingling.

Extended data:

Classified by color:

1. white wine: choose white grapes or thin-skinned wine grapes. After separating the peel juice and fermenting the juice, the color of this wine should be approximately colorless, yellowish with green and yellowish with golden. If the color is too dark, it doesn't meet the requirements of wine color.

2. Red wine: a wine made from red-skinned white-fleshed or red-skinned wine grapes by short-time mixed fermentation, and then separated and aged. The color of this wine should be natural ruby. Purple, pomegranate and unnatural red do not meet the color requirements of red wine.

3. Pink wine: This wine is between red wine and white wine. Wine grapes with red skin and white meat were selected for short-term mixed fermentation of skin juice. After reaching the color requirement, peel residue is separated, fermentation is continued and peach wine is aged. The color of this wine should be pink, or rose or light red.

Baidu encyclopedia-dry red wine