General wines can only be beverages obtained from crushed or uncrushed fresh grapes or grape juice, through complete or partial biological fermentation, with a degree of alcohol ≥ 8.5% (V/V); special appellations (climatic soil varietal traditions) have a degree of alcohol ≥ 7.0%. By color, white wines (nearly colorless, straw yellow, golden yellow, etc.), rosé wines (rose red) and red wines (ruby red or garnet red). According to the sugar content, they are classified as dry wines (sugar content ≤ 4.0 g/l), semi-dry wines (sugar content 4.1-12.0 g/l), semi-sweet wines (sugar content 12.1-50.0 g/l) and sweet wines (sugar content ≥ 50.1 g/l). According to carbon dioxide overpressure (20℃), they are divided into calm wines (carbon dioxide overpressure <0.05 MPa), grape sparkling wines (fermentation carbon dioxide overpressure 0.1-0.25 MPa), aerated grape sparkling wines (additional carbon dioxide 0.1-0.25 MPa), sparkling wines (fermentation carbon dioxide overpressure ≥0.35 MPa), and aerated sparkling wines (wholly or partially additional carbon dioxide overpressure ≥0.35 MPa). carbon dioxide overpressure ≥ 0.35 MPa).

Additionally, wines made from fresh grapes, grape juice or wine, which have undergone certain special treatments during or after the production process, and which have been made in accordance with the law, are defined as special wines. These wines are characterized both by the grape variety itself and by the production technology used, such as liqueur wines, flavored wines, wines under the film, sparkling wines, frosted wines and ice wines.