1. The color of dry red is darker than that of soft red. Dry red is crimson ruby, while soft red is rose honey (just like the color of common rubies). 2. The raw material of dry red is pure grape juice with skin red, flesh white or flesh red, and no ingredients are added. Raw materials of soft red and red. Grape juice with skin red and meat white or skin red. However, Rouhong is added with water, sodium cyclamate, sucrose and potassium sorbate. 3. The raw juice content of dry red is greater than that of Rouhong. The raw juice content of dry red is 100%. The raw juice content of Rouhong is above 50%. 4. The total sugar content per liter of dry red is less than that per liter of Rouhong. The total sugar content per liter of dry red is less than or equal to 4g. The total sugar content per liter of Rouhong is less than or equal to 50g. 5. The shelf life of dry red is longer than that of Rouhong. The shelf life of dry red is 10 year, and that of Rouhong is/kloc-. The better the taste, but the soft red should not be stored for too long because of its short shelf life. 7. The alcohol content of dry red is higher than that of soft red. The alcohol content of dry red is 12% vol. The alcohol content of soft red is 5% vol. (that is, the degree of dry red is12, and the degree of soft red is 5) (hehe ~ I come from Yunnan)
Judging from the nutritional value of wine, the proportion of vitamin B, riboflavin, niacin, pantothenic acid and benzoic acid contained in dry red is higher than that in dry white. From the perspective of taste appreciation period, because dry white is brewed with juice only, its tannin content is relatively low, while dry red is brewed with peel, pulp and juice together, and its tannin content is relatively high, so in general, dry red is more stable than dry white and has a longer taste appreciation period. Judging from the influence of temperature when drinking, dry red is also more operable. According to practical experience, we all know that the best results can be obtained by tasting red wine at 16 to 18 degrees Celsius. As for dry white, it is best to taste it in a cool state, that is, 8 to 10 degrees Celsius, at which time its flavor can be better tasted. Comparing the two, we can see the advantages and disadvantages at a glance. Judging from the appreciation of wine, the color of wine is also one of the factors that may lead to its favor or not. In any case, the visual enjoyment of red, especially the classic deep ruby red of Changyu Jiebaina Dry Red, is far from that of almost colorless dry white. In fact, sensory pleasure is very important for wine that pleases people with taste. From the color point of view: red wine is fermented with grapes with red skin and white flesh or red skin and flesh, and the wine liquid contains colored substances in the peel or flesh, making it a wine with red tone as the main color. The color of this kind of wine is generally deep ruby red, ruby red, purple red, deep red, brown red and so on. White wine is made from grapes with white skin and white meat or red skin and white meat by peeling and fermentation. The color of this kind of wine is mainly yellow, mainly colorless, yellowish with green, light yellow, straw yellow, golden yellow and so on.
Cabernet Sauvignon is a brand of dry red wine. However, the use of the trademark of Cabernet Sauvignon in the market is very confusing now, and the experts have great differences on the source and meaning of Cabernet Sauvignon. Changyu Company believes that Cabernet Sauvignon is the crystallization of several generations of Changyu people's painstaking efforts and enjoys high recognition in consumers' minds. The condensed brand value is a weapon to compete with foreign brands in the high-end market. If such a high-end brand is allowed to be abused as a generic term for a variety, it will cause great losses to the wine industry in China. Therefore, the dispute about Cabernet Sauvignon is still going on.