Distinguish? Dry red? With what? Dry white? Mainly from the brewing process, color, nutritional value, drinking temperature and other aspects to distinguish.
Brewing technology:
? Dry red? It is made from grapes with red skin and white meat or red skin and red meat by skin fermentation, mixed fermentation with belt juice, and then separation and aging.
? Dry white? Choose white grapes or thin-skinned wine grapes. After the peel juice is separated, the juice is fermented and brewed.
Color:
Because? Dry red? It is fermented from grapes with red skin and white meat or red skin and red meat. The peel or pulp of wine contains colored substances, which is difficult to brew? Dry red? Mainly in red tones, the colors are generally deep ruby red, ruby red, purple red, deep red, brown red and so on;
? Dry white? Because grapes with white skin and white meat or red skin and white meat are peeled and fermented, their colors are mainly yellow, mainly colorless, yellowish with green, pale yellow, straw yellow, golden yellow and so on.
In terms of nutritional value:
? Dry red? Which contains a higher proportion of vitamin B, riboflavin, nicotinic acid, pantothenic acid and benzoic acid? Dry white? .
From the taste appreciation period, due to? Dry white? Brewed only with fruit juice, its tannin content is relatively low;
And then what? Dry red? It is brewed with peel, pulp and fruit juice, with high tannin content, so it is generally dry red? Than? Dry white? Wine is more stable and has a longer tasting period.
Dietary temperature:
? Dry red? More operability. Professionals can get the best results by doing such an experiment and tasting red wine at 16 to 18 degrees Celsius.
? Dry white? It is best to taste it in a cold state, that is, 8 to 10 degrees Celsius, at which time you can better taste its flavor. Comparing the two, the advantages and disadvantages are clear at a glance.
Generally speaking,? Dry red? It is made from red grapes or purple grapes by mixed fermentation of skin and juice. Pigments and tannins in grape skins are dissolved in wine during fermentation, so the wine is dark red or red, clear and transparent, with more sugar content, moderate acidity, sweet taste and slight acid.
And then what? Dry white? It is made from grapes with red skin and white juice or white skin and white juice by squeezing the grapes into juice and fermenting the juice separately. Because the peel and juice of grapes are separated, most of the pigments exist in the peel, so the liquor is yellowish in color, clear and transparent, with higher sugar content than red wine, slightly higher acidity, pure taste, sweet and sour and refreshing.