Specifically, the distinction between "dry red" and "dry white" is mainly from the aspects of wine brewing technology, color, nutritional value, drinking temperature and appreciation methods.
Brewing technology: in short, "dry red" is made from grapes with red skin and white flesh or red skin and flesh, which are fermented with mixed skin and juice, then separated and aged; "Dry white" refers to wine grapes with white grapes or light skins. After peel juice separation, the juice is fermented and brewed.
Specifically, "Dry Red" is fermented by mixing skin residues (including peels, seeds and fruit stalks) with grape juice, while "Dry White" is fermented by clarified grape juice. Therefore, in the fermentation process of red wine, alcohol fermentation and impregnation of solid substances exist at the same time. The former converts sugar into alcohol, while the latter dissolves phenolic substances such as tannins and pigments in solid substances in the wine. Therefore, the color, smell and taste of red wine are closely related to phenols.
"Dry white" is an alcoholic beverage obtained by alcoholic fermentation of white grape juice. During the fermentation, there is no phenomenon that the grape juice impregnates the solid part of the grape. In addition, the quality of "dry white" wine is mainly determined by the first-class aroma from grape varieties, the second-class aroma from alcohol fermentation and the content of phenolic compounds. Therefore, under the condition of certain grape varieties, the speed and quality of grape juice extraction, the factors affecting the formation of secondary aroma and the oxidation of grape juice and wine become important technological conditions affecting the quality of dry white wine.
Color: Because "Dry Red" is fermented with grapes with red skin and white flesh or red flesh, the wine contains colored substances in the peel or flesh, so that "Dry Red" is mainly red, and its color is generally deep ruby red, ruby red, purple red, deep red, brown red, etc. "Dry white" is made from grapes with white skin and white meat or red skin and white meat by peeling and fermentation. Its color is mainly yellow, mainly colorless, yellowish with green, light yellow, straw yellow and golden yellow.
Nutritional value: 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 taste period, because "dry white" is brewed only with juice, its tannin content is relatively low, while "dry red" is brewed with peel, pulp and juice, and its tannin content is relatively high, so in general, "dry red" is more stable than "dry white" and has a longer taste period.
On the temperature when drinking: "dry red" is more operable. Professionals make an experiment to taste red wine at the temperature of 16 to 18, and the best results can be obtained; However, "dry white" is best tasted in a cool state, that is, 8 to 10 degrees Celsius, and its flavor can be better tasted at this time. Comparing the two, we can see the advantages and disadvantages at a glance.
Generally speaking, "dry red" is made from red or purple grapes by mixed fermentation of skin and juice. Pigment and tannin in grape skin 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 slightly sour taste. "Dry white" is made by using grapes with red skin and white juice or grapes with white skin and juice as raw materials, squeezing grapes into juice first, and then fermenting the juice separately. Because the peel and juice of grapes are separated, and most of the pigments exist in the peel, white wine is yellowish in color, clear and transparent in liquor, with higher sugar content than red wine, slightly higher acidity, pure taste, sweet and sour and refreshing.