One according to the color of the wine
1. White wine: choose to use white grapes or wine grapes with light red skins, and after separating the skins from the juice and taking its juice for fermentation and made into wine, the color of this kind of wine should be nearly colorless, light yellow with green, light yellow, and straw-yellow. The color is too dark to meet the color requirements of white wine.
2. Red wine: choose to use red skin and white flesh or skin and flesh are red wine grapes, the use of skin and juice mixed fermentation, and then separated from the wine aging, the color of this wine should be a natural ruby red, purple red, garnet red, and so on. The red color that loses its natural sense does not meet the requirements of red wine color.
3. rosé wine: this wine is between red and white wine, choose the red skin and white flesh of wine grapes, skin and juice for a short period of mixed fermentation to achieve the color requirements for the separation of the skin and residue, continue to fermentation, aging into a rosé wine. The color of this type of wine should be peach, or rose red, light red.
Two according to the sugar in the wine
1. dry wine: also known as dry wine, raw materials (grape juice) in the sugar is completely converted into alcohol, the amount of residual sugar in the 0.4% or less, the mouth evaluation has been less than the feeling of sweetness, only the acidity and the feeling of freshness and crispness. Dry wine is the main wine varieties consumed in the world market, and it is also the kind of wine that is needed in large quantities in our country's tourism and foreign trade. Dry wine has very little sugar, so the flavor of the grape variety is most fully embodied, and the tasting of dry wine is the main basis for identifying the strengths and weaknesses of grape varieties. In addition, dry wines are low in sugar, so they do not cause yeast re-fermentation and are less likely to cause bacterial growth.
2. Semi-dry wines, with a sugar content of 4-12 grams per liter, are consumed more often in Europe and the Americas.
3. Semi-sweet wines, with a sugar content of 12-40 grams per liter and a slightly sweeter taste, are more widely consumed in Japan and the United States.
4. Sweet wines: wines containing more than 40 grams of sugar/liter, mouth evaluation can feel the sweet taste is called sweet wine. High-quality sweet wines are made from grapes with high sugar content, and fermentation is stopped when fermentation is not yet complete, so that the sugar content is retained at about 4%, but generally sweet wines are added to the sugar content after fermentation. China and some Asian countries consume more sweet wine.
Three, according to carbon dioxide or no carbon dioxide
1. Still wine: wine without CO2 is still wine.
2. Gas Wine: Wines containing CO2 are sparkling wines, which are further divided into two kinds:
(1) Gas Wine: CO2 is naturally produced in the fermentation of wine, such as the Champagne produced in Champagne Province of France.
(2) Artificial gas wine: CO2 is added to the wine by artificial means.
Four Classification by brewing method.
1. Natural Wine: Wine made entirely from fermented grapes with no added sugar, alcohol or flavors.
2. Specialty Wines Specialty wines are wines made from fresh grapes or grape juice using specialty methods in the harvesting or brewing process, and are divided into:
Liqueur Wines Wines that are made from natural wines with the addition of brandy, distilled spirits, or wine extract, and concentrated grape juice, with an alcohol content of 15-22%.
Aromatized Wine Wine made from raw grape wine by macerating aromatic plants or by adding the leachate (or distillate) of aromatic plants.
Ice wine Wine made by delaying the harvesting of grapes, when the temperature is below -7°C, so that the grapes are kept on the tree for a certain period of time, frozen, then harvested, pressed with ice, and made from this juice.
Noble Rot Wine Wine made from grapes infected with gray botrytis cinerea at a later stage of ripening, causing a marked change in the composition of the fruit.
V Classification according to the way of drinking
1. Aperitif wines Drinking before meals, mainly some flavored wines, the alcohol content is generally more than 18%, China's common aperitif wines are "Aromas".
2. Wines for meals Wines to be consumed with meals are mainly dry wines, such as dry red wines and dry white wines.
3. Wines to be dispersed Wines to be consumed at the end of the meal, mainly fortified sweet wines.
Besides the above classification, there are also grape distillates (generally known as brandy) and flavored wines (with aromatic plants) such as "Mimosas".
Six according to the alcohol:
General wine alcohol is not very high, the most common dry white and dry red wine alcohol is generally 11-13, in recent years, the alcohol of wine is constantly improving, 14 degrees or even 15 degrees of dry red more and more.