I. Classification by Color
1. Red Wine
Fermented from grapes with red skin and white flesh or grapes with red skin and flesh, the wine contains colored substances in the skin or flesh, which makes it a red-toned wine. The color of these wines is usually deep ruby red, ruby red, purplish red, deep red, brownish red, etc.
2. White Wine
With white skin and white flesh or red skin and white flesh of the grapes through the peel fermentation, the color of this wine is mainly yellow, mainly nearly colorless, slightly yellow with green, light yellow, straw yellow, golden yellow, etc..
3. rosé wine
with colored grapes fermented by partial leaching of colored substances, its color between red and white wine, mainly peach, light red, light rose red, etc..
Two, according to the carbon dioxide pressure classification
1. calm wine
Also known as still wine or still wine, refers to no carbon dioxide or very little carbon dioxide (carbon dioxide pressure at 20 ℃ is less than 0.05MPa) of the wine.
2. Sparkling Wine
The wine is produced by carbon dioxide through closed secondary fermentation, and the pressure of carbon dioxide is greater than or equal to 0.35MPa at 20℃.
3. Sparkling Wine
Also known as sparkling wine from grapes, it refers to wines to which carbon dioxide has been added by artificial means, and the pressure of carbon dioxide is greater than or equal to 0.35MPa at 20℃.
4. 0.35MPa at 20℃.
3. Classification by Sugar Content
A. For Calm Wine
1. Dry Wine
Dry Wine refers to wines with sugar content (in terms of dextrose, the same hereinafter) less than or equal to 4.0g/L. Due to the different colors, it is also divided into dry red wine, dry white wine and dry rosé wine.
2. Semi-dry wines
Semi-dry wines are wines with a sugar content of 4.1-12.0g/L. Due to the different colors, they are also divided into semi-dry wines. Due to the difference in color, it is also divided into semi-dry red wine, semi-dry white wine and semi-dry rosé wine.
3. Semi-sweet wines
Semi-sweet wines are wines with a sugar content of 12.1 to 50.0g/L. Due to the difference in color, they are also divided into semi-sweet wines. Due to the difference in color, it is also divided into semi-sweet red wine, semi-sweet white wine and semi-sweet rosé wine.
4. Sweet wines
Sweet wines are wines with sugar content greater than or equal to 50.1g/L. Due to the different colors, they are also divided into sweet wines. Due to the difference in color, it is also divided into sweet red wine, sweet white wine and sweet rosé wine.
B. For Sparkling Wine
1. Natural Sparkling Wine
Sparkling wines with sugar content less than or equal to 12.0g/L.
2. Absolute sparkling wines
Sparkling wines with a sugar content of 12.1 to 20.0 g/L.
3. Dry sparkling wines
Sparkling wines with a sugar content of 20.1 to 35.0g/L.
4. Semi-dry sparkling wines
Sparkling wines with a sugar content of 35.1 to 50.0 g/L.
5. Sweet sparkling wines
Sparkling wines with a sugar content of 50.1g/L or more.
D. Classification according to brewing method
A. Natural wines
Wines made entirely from fermented grapes with no added sugar, alcohol or spices.
B. Special Wines
Special wines are wines made from fresh grapes or grape juice using special methods in the harvesting or brewing process, and are also divided into:
1. Liqueur Wines
In natural wines, brandy, edible distilled alcohol or wine concentrate, concentrated grape juice, etc., and the alcohol content of the wines is between 15% and 22%. Wine.
2. Aromatized Wine
Wine made from grape wine by macerating aromatic plants or adding leachate (or distillate) of aromatic plants.
3. Ice Wine
Wine made by delaying the harvest of grapes, when the temperature is lower than -7℃, so that the grapes are kept on the tree for a certain period of time, frozen, then harvested, pressed with ice, and made from the juice of these grapes.
4. Noble Rot Wine
In the late ripening stage of the grapes, the grape berries are infected with gray botrytis cinerea, which makes the composition of the berries change significantly, and the wine is made from this grape.
Fifth, according to the way of drinking classification
1. aperitif wine
drinking before the meal, mainly some of the aroma of wine, alcohol is generally more than 18%, China's common aperitif wine "Aroma Si".
2. Wine with meals
The wines consumed with meals are mainly dry wines, such as dry red wines and dry white wines, etc. The wines consumed with meals are mainly dry wines, such as dry red wines and dry white wines.
3. Wines to be dispersed
Drinking at the end of the meal, mainly some fortified sweet wines.