(1) Classification by color

①Red wine

②White wine

③Pink wine

(2) Classification by carbon dioxide content

①Still wine

②Sparkling wine

③Sparkling wine

④Champagne Differences from general sparkling wine

(3) Classification according to sugar content

①Dry wine

②Semi-dry wine

< p>③Semi-sweet wine

④Sweet wine

(4) Classification by brewing method

①Natural wine

② Specialty wine

?Ice wine, noble rot wine

(5) Classification by drinking method

①Appetizer wine-pre-dinner wine

< p>②Table wine--drink with the meal

③Wine to be dispersed--after-dinner wine

(6) Wine of origin

Based on the place of origin of the wine The wine named after it belongs to the category of products of origin. ?

There are many varieties of grapes used to make wine, which are very different from the grapes we usually eat. The grapes used to make wine have thick skins, little pulp, lots of juice, and small particles, so they are basically not suitable for consumption. . Geographical conditions for growing wine grapes:

Not all places are suitable for growing wine grapes. Only with unique geographical conditions can we grow high-quality grapes and make high-quality wine.

1. Climate: Grapes are suitable for growing in temperate areas between 38 and 53 degrees north and south latitude. If it’s too cold, the grapes won’t ripen; if it’s too hot, the grapes will ripen too quickly, resulting in bland wine.

2. Soil: Fertile land is not required, but poor soil is particularly suitable for wine grapes and planting. The mineral content, drainage, pH, and topsoil color of the soil deeply affect the quality and characteristics of the grapes.

3. Sunshine: The more sunshine, the better the maturity of the grapes, and the higher the quality of the wine produced. It is especially important during the grape harvest period.

4. Moisture: Water is also very important to grapes. There should be enough water when the grapes sprout in spring and dry when they are ripe, so as not to affect the sugar content of the grapes.

The brewing of red wine and white wine:

1. Red wine is brewed from purple-black grapes. Its color comes from the purple-black grape skins. The grape skins have a strong influence on the wine. Quality has a great impact. Grape skins contain fine tannins, which are the main elements that constitute the structure of wine. Their aroma characteristics are stored below the skins.

2. White wine is brewed from white grapes or purple and black grapes with their skins removed. If white grapes are fermented with their skins on, they will produce a strong grassy and rotten cabbage smell. Because the skins are removed and fermented, white wine does not contain tannins.

Alcohol formation in wine:

Wine contains alcohol, and the alcohol content is generally 10 to 15 degrees. These alcohols are not added when making wine, but are produced by grape fermentation. The sugar in the grapes and the yeast on the grape skins can ferment into alcohol at a certain temperature. This is an important step in making wine. process. The process is actually a chemical equation: Fructose + Yeast + Oxygen = Alcohol + Carbon Dioxide + Heat The relationship between oak barrels and wine

Almost all famous high-quality red wines in the world must be stored in oak barrels for one to Two years. Oak barrels are usually made from French and American oak.

Oak also contains tannins, and is usually rough and astringent. When blended into wine, it will make the wine very astringent and difficult to drink. Therefore, during the manufacturing process, the oak blocks must be naturally dried for a long time (more than three years) to soften the tannins slightly without affecting the quality of the wine.

The biggest impact of oak barrels on wine is to stabilize the structure of the wine through moderate oxidation. The wooden cells on the wall of the oak barrel are breathable, allowing a very small amount of air to pass through the barrel wall and penetrate into the barrel to cause moderate oxidation of the wine. The trace amount of oxygen that slowly penetrates into the barrel can soften the tannins and make the wine more round and mature. , in addition to providing a moderate oxidation environment, the original aroma contained in oak barrels will also be integrated into the wine.

After being stored for a period of time, the wine will also evaporate into the air through the barrel wall. Therefore, wine must be added to the oak barrel at regular intervals. After one or two years, the wine will It becomes richer due to evaporation and concentration.

Not all wines are suitable for aging in oak barrels. For example, wines that are suitable for drinking when young and have a light taste and insufficient aroma will lose their original pleasant fresh fruity aroma after being cultured in oak barrels. This may also destroy the balance of the taste and cover up the original flavor of the wine.

Non-vintage champagne: Generally made from wines of different years and regions, the storage time is 18 months.

Vintage Champagne: Made from the same year’s grapes without blending, it takes on different flavors and textures as it ages. The general storage period is more than 3 years.

The difference between the two:

1. Because vintage champagne has been stored for a longer period of time, the taste of champagne is richer and the fragrance is more sustained.

2. Vintage champagne has a richer color and a delicate and round taste.

3. Although the taste of non-vintage champagne is not as rich as vintage champagne, its refreshing and lovely taste is also loved by everyone. If you like a refreshing taste, you can choose non-vintage champagne, which is also cheaper. 1. How to serve wine

When serving wine during a meal, each wine has an ideal serving temperature for drinking: Champagne and white wine are served at a temperature of 4-8 degrees , too low temperature will inhibit the dispersion of wine aroma. Rosé wines should also be chilled slightly, between 6-12 degrees, as too high a temperature will cause them to lose their freshness. Red wine, round and fruity, is best tasted between 12-16 degrees.

2. Rules for drinking wine:

Wine is generally drunk at the table, so it is often called table wines. If there are multiple types of wine, which one should be served first and which one should be served last? There are several international rules: serve white wine first, then red wine. Serve the new wine first, then the old wine. Serve the light wine first, then the rich wine. Serve the dry wine first, then the sweet wine.

3. Pairing of wine and food:

Basic principles for pairing wine and food:

Red wine should be paired with red meat, including soy sauce in Chinese food food. White wine with seafood and white meat food

Wine and health

Wine should be regarded as one of the most nutritious alcoholic beverages. Wine, especially dry wine made from pure juice, has high nutritional value. Scientific testing has proven that wine contains approximately more than 500 compounds, including nutrients such as sugars, minerals, vitamins, and amino acids, as well as complex compounds such as alcohols, esters, acids, aldehydes, ketones, and phenols. compound. Although their content is very small, the interaction between them makes the physical structure of wine very complex, so it has high medical and health value.

Several benefits of drinking wine:

1. Wine is the only alkaline alcoholic drink that can neutralize the fish, meat, rice and wheat that modern people eat every day. Acidic substances.

2. Wine can lower blood cholesterol levels: American medical experts have confirmed that wine is rich in vitamins and minerals, which can replenish blood and lower blood cholesterol; especially the mineral potassium and sodium, the content About 10 to 1, it can prevent heart disease and high blood pressure.

3. Red wine can inhibit the oxidation of low-density lipoprotein (LDL), increase blood high-density lipoprotein (HDL), promote blood circulation, and prevent coronary heart disease.

4. Red wine contains the antioxidant ingredient Flavonids, which can fight cancer, anti-aging and prevent platelet aggregation to cause blood vessel obstruction. 5. Oxygen radicals are everywhere in the human living environment and in the human body. They are offensive substances that destroy cells. These offensive particles will oxidize LDL and make it easier to attach to the blood vessel wall, which is a cause of arteriosclerosis. the basis of. Red wine is rich in phenolic compounds (aromatic compounds in grape pigments), which can neutralize these oxygen radicals, thereby improving blood circulation, preventing arteriosclerosis and maintaining blood vessel permeability.

6. Red wine is rich in tannins, which can prevent tooth decay and radiation damage.

7. Wine can prevent myocardial infarction: Moderate and regular drinking of wine can not only lower cholesterol, but also prevent the formation of blood clots and even dissolve blood clots. Medically, it is called enhanced fibrinolysis activity. People who drink wine are less likely to get blood clots because their platelets are less likely to stick together.

According to a British research report, regular moderate drinking of wine can reduce the risk of myocardial infarction by 25% to 45%, which is an effect that cannot be achieved by taking medicine and quitting smoking.

8. Wine can prevent osteoporosis: Wine, like estrogen in the body, can increase the activity of osteoblasts and reduce the risk of osteoporosis.

9. Wine can prevent body aging: the blood vessel dilation caused by wine will increase metabolism, thereby improving body temperature regulation, improving the blood supply to the skin, and thus becoming more resistant.

10. Wine can prevent kidney stones: A US study shows that drinking a quarter of a liter of wine a day can reduce the risk of kidney stones by nearly 40%.

11. Wine has disinfecting and phlegm-clearing effects: wine can increase the blood supply to the kidneys and liver. The kidneys can improve excretion capacity and wash away excess toxins; the liver can strengthen metabolism and play a greater role in disinfection.

12. Drinking 2-3 glasses of wine every day can significantly reduce the incidence of vascular disease.

13. For women with mild anemia, drinking wine can nourish qi, activate blood circulation, beautify the skin, make the skin elastic, make the oil in the dishes disappear, and promote the digestion of the stomach.

14. Wine can beautify and protect skin: Wine contains polyphenols with antioxidant functions, which can delay skin aging. The lactic acid contained in red wine can treat skin peeling, while the amino acids contained in white wine can maintain a certain amount of moisture in the skin. According to expert research, taking a wine bath can indeed nourish the skin and strengthen the body.

15. Elderly people who often drink wine are less likely to suffer from Alzheimer's disease (Alzheimer's disease): the unique polyphenols of wine can dilate blood vessels, keep the blood vessel walls elastic, and improve the resistance of capillaries. , kill Salmonella, Staphylococcus, herpes virus, Coxsackie virus and other bacteria and viruses, or at least curb their growth, thereby effectively preventing some diseases caused by oxygen radicals, such as rheumatism, cancer, diabetes and Alzheimer's disease, etc. .