Classification of wine

Classification of wine

There are many different types of wine and the classification methods are different.

The national standard GB / T17204 -1998 “Beverages and Wines Classification” is equivalent to the classification definition part of the OIV “International Wine Use Process Regulations 1996”.

The standard classifies wines according to the carbon dioxide content of the wine (in terms of pressure) and processing techniques: calm wines, sparkling wines and specialty wines.

  Calm wine at 20 ° C, carbon dioxide pressure is less than zero.

05Mpa (0.

The 5bar) wine is a calm wine.

  According to the sugar content and total acid in the wine, the calm wine can be divided into: (1) the dry sugar content of the wine is less than or equal to 4 g / liter or when the difference between the total sugar and the total acid (calculated as tartaric acid) is less than or equal toAt 2 g/l, wines with a sugar content of up to 9 g/l.

The sugar in the wine has almost been fermented, and there is no sweetness in the transformation, and the acidity is obvious.

Such as dry white wine, dry red wine, dry rosé wine.

  (2) Sugar content of semi-dry wine 4?
Wines with a sugar content of up to 18 g/l when the difference between the total sugar and the total acid (calculated as tartaric acid) is less than or equal to 2 g/l.
It has a slight sweetness when facing, such as semi-dry white wine, semi-dry red wine, half rosé wine (3) semi-sweet wine with a sugar content of 12-45 g / liter.

It is sweet and smooth when faced.

  (4) Sweet wine means that the total sugar contained in each liter of wine is above 45g/L, and there is obvious sweetness when it is available.

  When the sparkling wine is at 20 ° C, the carbon dioxide pressure is equal to or greater than zero.

The 5 bar wine is a sparkling wine.

Sparkling wine can be further divided into: (1) when the carbon dioxide pressure is zero.

5-2.

5 bar, called low sparkling wine (or sparkling wine); (2) when the carbon dioxide pressure is equal to or greater than 3.

5 bar (bottle capacity is less than 0.

25L, the carbon dioxide pressure is equal to or greater than 3.

When it is 0 bar), it is called high-sparkling wine; (3) when carbon dioxide is completely injected into the grape, which is naturally fermented (in a bottle or fermentor), it is called sparkling wine.

When carbon dioxide is added manually, it is called aerated sparkling wine.

  High-sparkling wines are classified according to their sugar content: natural wine: sparkling wine with a sugar content less than or equal to 12 g / L; absolute dry wine: sugar content is greater than natural wine, up to 17 g / LSparkling wine; dry wine: sparkling wine with a sugar content greater than absolute dry wine, up to 32 g / L; semi-dry wine: sparkling wine with a sugar content greater than dry wine, up to 50 g / L; liqueur:Sparkling wine with a sugar content greater than 50 g / L.

  Special wines are processed according to special techniques.

Special wines can be divided into: (1) Likou wine: in the grape raw wine, add brandy, eat distilled alcohol or wine and grape juice, concentrated grape juice, caramelized wine, etc., wine with an alcohol content of 15-22 degrees;  (2) Flavored wine: A wine made from 11 to 24 degrees of alcohol with a wine as the base and soaked in aromatic plants (or added with its extract).

For example, adding aromatic spleen and spleen to wine, it is also called aperitif wine.

  According to the International Organization of Grapes and Wines (1996), the raw materials for special wines are fresh grapes, grape juice or wine, which undergo some treatment during or after their production, and their characteristics replace the grapes themselves, and are determined by the production used.technology.

OIV also recognizes other types of specialty wines.

In addition, depending on the color of the wine, the wine can be divided into white wine, rosé wine and red wine.

  White wines are wines with white grapes or light red peels, which are separated by skin juice and fermented with fruit juice. The color of such wines should be approximately colorless, light yellow with green, light yellow, and yellow.
The color is too dark and does not meet the requirements of white wine color.

  Red wines are selected from red wine white or fleshy red wine grapes, which are fermented with skin juice and then separated and aged wines. The color of such wines should be natural ruby red, purple red, pomegranate red and so on.

The red color that is lost in nature does not meet the red color requirements.

  The rosé wine is a wine between the red and white wines, which replaces the red and white wine. After the short-term mixed fermentation of the skin juice to achieve the color requirement, the skin is separated and further fermented and aged into a rosé wine.

The color of the wine should be pink, or rose red, reddish.

  According to the degree of alcohol: the general wine alcohol is not very high, the most common dry white and dry red wine alcohol is generally 11-13, if you see the alcohol content is 13% dry red, do not hesitate, immediatelyIt’s good to buy it back, because for this type of wine, the alcohol level can reach 13%, which is absolutely the best.

At present, some supermarkets have occasionally imported wines imported from Chile, indicating that the alcohol level is 15, but it is estimated that no one will care.