But generally speaking, we can divide wine into the following five types:

(1) Still wine-red wine, white wine, rose wine

( 2) Sparkling wine – Champagne

(3) Fortified wine – Port, sherry, natural liqueur

(4) Flavored wine – Vermouth

Static wine: Because static wine eliminates the carbon dioxide produced after fermentation, it is also called non-sparkling wine. This type of wine is the mainstream product of wine, with an alcohol content of about 8%-13%. Depending on the grape varieties and brewing methods, it can be divided into white wine, red wine and rose wine.

White wine only ferments grape juice, and the cultivation period is usually within one year. It has a refreshing taste, low tannin content, and a fruity aroma and sour taste.

Red wine is made by fermenting grape skins, pulp, seeds, etc. and juice for more than a year. The taste is richer than that of white wine, contains more tannins and is astringent. Due to the higher degree of fermentation, it is usually not sweet but its alcoholic properties are more stable than that of white wine, and its shelf life can last for decades.

The so-called "rose red" of rose wine refers to its color. It is obtained by adding red wine to white wine. It can be brewed by shortening the soaking time of red wine skins. The taste is between white wine and red wine.

Sparkling wine: It is named after the carbon dioxide produced after two fermentations after bottling. The alcohol content is about 9%-14%. This type of wine is most famous for "Champagne" produced in the Champagne region of France.

Fortified wine: Adding other high-concentration wines during or after fermentation results in a higher alcohol content than the first two categories, about 15%-22%. With a long cultivation period and a mixture of wines from different years and production areas, the wine has more stable properties and a longer shelf life. Spanish sherry is one of the best in this category.

Ingredients of wine:

Wine is not only a solution of water and alcohol, it has rich connotations:

A. 80% water. This is biologically pure water, drawn directly from the soil by the vines.

B.9.5-15% ethanol, which is the main alcohol. Produced by the fermentation of sugar, it is slightly sweet and gives wine a mellow taste.

C. Acid. Some come from grapes, such as tartaric acid, malic acid and citric acid; some are produced by alcoholic fermentation and lactic acid fermentation, such as lactic acid and acetic acid. These major acids play an important role in the acidic flavor and balanced taste of wine.

D. Phenolic compounds. 1 to 5 grams per liter. They are mainly natural red pigments and tannins. These substances determine the color and structure of red wine.

E. 0.2 to 5 grams of sugar per liter. Different types of wine contain different amounts of sugar.

F. Aromatic substances (hundreds of milligrams per liter), they are volatile and come in many types.

G. Amino acids, proteins and vitamins (C, B1, B2, B12, PP). They affect the nutritional value of wine.

So, drinking wine in moderation is beneficial to human health. It can protect blood vessels, prevent arteriosclerosis, and lower cholesterol.