catalogue
Basic information
Conceptual difference
taste wine
Red wine storage
Wine investment
Red wine story
the australian red wine
French red wine
Chilean red wine
Functional utility
Red wine brand
Basic anti-inflammatory information
Conceptual difference
taste wine
Red wine storage
Wine investment
Red wine story
the australian red wine
French red wine
The function and utility of Chilean red wine The brand anti-inflammatory edit the basic information of this paragraph.
Component red wine
The composition of red wine is quite complicated. It is a natural fermented fruit wine. Grape juice is the most abundant, accounting for more than 80%, followed by alcohol naturally fermented by sugar in grapes, generally between 10% and 30%, and the remaining substances exceed 1000, and there are more than 300 kinds of important substances. Other important components of red wine are wine acid, fruit, minerals and tannic acid. Although the proportion of these substances is not high, they are the decisive factors of wine quality. Good quality and good taste of red wine is because they can present a balance of organizational structure, which makes people enjoy the taste endlessly. In the first brewing process, the stems are removed first and the grapes are picked from the comb-shaped branches. Because the branches contain a lot of tannic acid, they have an unpleasant taste in wine. Second, squeeze the fruit. When brewing red wine, grape skin and grape meat are pressed at the same time. The red pigment contained in red wine is released when the grape skin is pressed, so the color of red wine is red. Third, juice fermentation. Grape juice, the raw material for brewing wine, can be obtained after squeezing juice. With wine juice, you can make good wine. Wine is the product of fermentation. After fermentation, the sugar contained in grapes will gradually be converted into alcohol and carbon dioxide. Therefore, in the process of fermentation, sugar is getting less and less, while alcohol content is getting higher and higher. Through the slow fermentation process, red wine with delicate fragrance can be brewed. red wine
Fourth, add sulfur dioxide. In order to maintain the fruity taste and freshness of wine, the second precipitation takes 4 to 6 weeks. The sequence of precipitation times and time is the taste to be achieved. The wine will be bottled after being stored in the barrel for 3 to 9 months. The second set of a. Stem removal: In order to avoid excessive bitterness in wine, the stem is removed from the fruit. B. crushing: gently crushing the peel is called crushing. C, fermentation: adding yeast into the broken grapes (together with the skins and seeds). Because the color of red wine comes from the peel, and astringency is the taste released by seeds. D, juicing: juicing the fermented wine with a juicer. red wine
E, fermentation: separating the squeezed wine from skins and seeds, and then only fermenting the wine. This stage is the key to determine the taste of wine, and fully fermented wine is a wine with different tastes. F. Slag removal: After fermentation, the dissolved residual substances will automatically precipitate and can be removed smoothly. This process is called deslagging. G. ripening: then put it in a barrel to make it fully mature, and the maturity period is about two years (but some people are not mature for two years). H. bottling: you can bottle it when it is cooked. Shelf-life red wine is not as old as possible. The year on red wine refers to the grapes of that year. Most (99%) wines have no aging ability, and the best drinking period varies from wine to wine, generally between 2- 10 years. Only a few particularly good wines have the ability to age. Some top French and Italian wines have the ability to age for decades or even hundreds of years. Many wines from Bordeaux's top wineries are still suitable for drinking even if they have been preserved for more than 1 century. Tannin (tannic acid) is needed for wine aging, and Cabernet Sauvignon (grape variety) is the most suitable for aging among many grape varieties because of its geographical factors and characteristics. Precautions for storage require proper temperature. The theoretical temperature is about 12℃, and 7- 18℃ can be protected from light, because ultraviolet rays will make the wine premature-avoid vibration and horizontal placement, keep the cork moist and prevent air from entering, and the wine will oxidize the red wine.
Avoid excessive humidity and prevent bacterial growth. Suggestions on storage location: how to store the opened bartender in a cool and ventilated place, wine cellar, etc. You should put the cork back, put the bottle in the refrigerator and stand upright. Normally, liquor can be stored in the refrigerator for 1 week after opening. Red wine can be kept in the refrigerator for 2-3 weeks after opening. In terms of raw grape varieties, there are Syrah (Syrah or Shiraz), Cabernet Sauvignon, Sauvignon, Merlot and so on. These names often appear on the labels of red wine, referring to the grape varieties used. Some red wines are made from one kind of grapes, while others are made from two or three kinds of grapes, so the taste of red wines is different. Red wine brewed by single or mixed grape varieties is equally good, but it is suitable for different consumers' tastes. The Origin of Red Wine-"Old World Red Wine" and "New World Red Wine" Many countries in the world produce red wine. One of the ways to divide the producing areas of red wine is divided into "old world red wine" and "new world red wine". red wine
Old world red wine generally refers to the red wine produced in Europe (especially in France and Italy), which is slightly more expensive in the international market. "New World Red Wine" refers to red wine produced in Australia, Chile and other countries. French red wine used to be colored with pigment extracted from bovine blood, which once affected the sales of French red wine under the concern of mad cow disease. Australia and Chile enjoy a good reputation in the international market because of their superior geographical location and almost no environmental pollution in their grape producing areas. Australian red wine uses pure plant pigments extracted from grape skins for color matching, which is a pioneering work for the red wine industry to use natural substances for color matching.
Edit the conceptual differences in this paragraph.
Red wine and dry red The so-called dry wine (dry white, dry red) only refers to the sugar content in wine, and there is no other meaning. According to the standard, the sugar content of dry wine is below 4.0g/L. Because this kind of wine has low sugar content and no sweetness, it shows more fruit aroma of grapes, bouquet produced by fermentation and mellow aroma left by aging. In the traditional sense, wines are all sweet wines. The dryness of dry red wine with sugar content above 50.0g/L is a word borrowed from champagne brewing, that is, wine brewed directly from pure grape juice without adding any additives such as water, spices and alcohol. After red grapes are pressed, the skins and cores of grapes are not filtered, and the grape juice is filtered after brewing into wine. In the process of brewing, the color of grape skin is dissolved into the wine, which is dry red wine. There are two kinds of dry red wine, one is simple filtration; The other is continuous pressing filter residue. Squeezed dry red wine contains more tannins and has a stronger taste. red wine
In other words, dry red is not sweet to drink. In China, some people like to mix sprite when drinking dry red wine, which shows that the drinker is not suitable for drinking dry red wine, but orthodox red wine. Wine and red wine Many people think that red wine is wine. But in fact, there are some differences between the two kinds of wine. There are many kinds of wine. Generally divided into two categories: sparkling wine and sparkling wine. Still wine can be divided into white wine, red wine and rose wine. Sparkling wine is represented by champagne. In addition, sherry with brandy; With the addition of roots and bark, absinthe made by traditional medicinal liquor brewing method is the same wine. But generally speaking, we can divide wine into the following five categories: (1) static wine-red wine, white wine, rose wine (2) sparkling wine-champagne (3) plus spirits-Porter, Shirley, natural liqueur (4) flavored wine-absinthe (5) black Pi Nuo. Next, it mainly introduces static wine and sparkling wine. Still wine: Still wine is also called still wine because it excludes carbon dioxide produced after fermentation. This wine is the mainstream product of wine, and its alcohol content is about 8%- 13%. According to grape varieties and brewing methods, it can be divided into white wine, red wine and rose wine. Liquor only ferments grape juice, and the culture period is generally less than one year. The taste is refreshing, the tannin content is low, the fruit is rich and the acidity is obvious. Red wine has been fermenting grape skins, pulp, seeds and juice for more than a year. Compared with liquor, it is rich in taste, contains tannin and has astringent taste. Because of its high degree of fermentation, it is usually not sweet, but liquor is more stable than liquor, and its shelf life can reach several decades. Hard liquor: Other high-concentration liquor is added during or after fermentation, resulting in a higher alcohol content than the first two, about 15%-22%. The culture period of this wine is long, and the mixed wine of different years and different producing areas has stable wine quality and long storage period. Spanish sherry is the best of its kind. Composition of wine: red wine
Wine is not just a solution of water and alcohol, it has rich connotations: A.80% water. This is pure water in the biological sense, which is directly drawn from the soil with vines. B 9.5- 15% ethanol, which is the main alcohol. After sugar fermentation, it is slightly sweet, giving wine an aromatic taste. C. acid. Some come from grapes, such as tartaric acid, malic acid and citric acid; Some are produced by alcohol fermentation and lactic acid fermentation, such as lactic acid and acetic acid. These main acids play an important role in the acidic flavor and balanced taste of wine. Phenolic compounds. 1 to 5 grams per liter, mainly natural red pigments and tannins, which determine the color and structure of red wine. 0.2 to 5 grams of sugar per liter. Different kinds of wine have different sugar contents. F. Aromatic substances (hundreds of milligrams per liter) are volatile and varied. G. amino acids, protein and vitamins (c, B 1, B2, B 12, PP). They will affect the nutritional value of wine. Therefore, moderate drinking is beneficial to human health, which can protect blood vessels, prevent arteriosclerosis and lower cholesterol. Tasting wine is not guessing wine, nor comparing wine. Tasting is to use sensory and non-sensory skills to analyze the original conditions of wine and judge the possible changes of wine. Objective and independent thinking ability is an important key to accurate wine tasting. Time: Wine tasting can be divided into blind products and contrast products, and the best time for wine tasting and wine tasting is about 10: 00 am. At this time, not only is there enough light, but people's spirit and taste can also be more concentrated. Order: If you taste a variety of wines at the same time, you should change from light to heavy, and don't spoil the taste of the latter wine because of the richness of the former wine. So the general rule is that dry white wine will come before red wine, sweet wine will come after dry wine, and the new year will come before the old year. red wine
Temperature: When tasting wine, temperature is a very important link. If you drink at the most suitable temperature, not only the aroma can be completely emitted, but also the balance of taste can reach the most perfect state. Usually, the drinking temperature of red wine is higher than that of white wine, because its taste is stronger than that of white wine, so it needs higher temperature to extract its aroma. Therefore, even pure red wine or white wine will have different drinking temperatures due to factors such as wine age and sweetness. Young red wine and heavy red wine with tannins 14- 17℃ mature red wine 15- 18℃ light red wine 12- 14℃ new wine10-. 438+06℃ Semi-dry 7-8℃ Sweet Liquor 4-6℃ Sparkling Wine and Champagne 7-8℃ Tasting Steps: 1. Sight (vision): shake the glass, observe the legs or tear); Slowly flowing down. Tilt the glass at 45 degrees and observe the color and liquid edge of the wine (ideal in natural light). This step can judge the maturity of wine. Generally speaking, liquor is colorless when it is young, but with the increase of aging time, the color will gradually reflect from light yellow to slightly green; To mature straw color, golden yellow, and finally become gold and copper color. If it turns into gold and copper, it means it is too old to drink. Red wine, on the other hand, will fade with time. When I was young, it was dark red with purple, then it gradually turned into positive red or cherry red, then red with orange red or brick red, and finally reddish brown. 2. Smell: After shaking the wine, put your nose deep into the cup and take a deep breath for at least 2 seconds. Repeat this action to distinguish the smells. Try to analyze the aroma of wine from three aspects: intensity: weak, medium, obvious, strong, extra-strong quality: simple, complex or pleasant, aggressive personality: fruity, coquettish, plants, minerals, spice red wine.
In the life cycle of wine, the aroma presented in different periods is also different. The original aroma is the taste of wine itself; The second phase comes from the aroma produced in the brewing process, such as wood flavor, smoke flavor and so on. The third stage is the fragrance produced after ripening. On the whole, its aroma is related to grape varieties, brewing methods, wine age and even soil. 3. Tasting: Take a sip, and let the wine fully mix with the air in the mouth and contact all parts of the mouth by half gargling; At this time, tannin, sweetness, acidity, roundness and maturity can be summarized and analyzed. "Sob up" because red wine is called a liquid with vitality and contains tannic acid. The changes of tannic acid after contact with air are very rich. The best way to tell the change of a bottle of wine is to pour two glasses for the first time after opening the bottle, drink one glass first, and then drink another glass until it is finished, so that you can clearly feel it. The way of "inferior" drinking is to pour the wine into inferior, which is called "inferior", but what is the purpose of drinking? In fact, there are two ways, one is to remove the sediment that has been left for many years. Although these sediments are harmless to drink, they are harmful to the flavor of wine and must be removed. The other is to awaken the original flavor of wine with less years from deep sleep. Because the cocktail party has the opportunity to contact with the air because of the drinking action, the sleeping wine will be mellow immediately. red wine
How to choose a good bottle of red wine for "wine label", the first requirement is that the taste should be smooth and what kind of taste is smoother. Tasting red wine according to personal preference is a very profound knowledge. Learning wine tasting requires long-term research and tempering, but learning to recognize wine is a relatively simple matter. Generally, the label will indicate: grape harvest year, wine name (named after the place of origin or winery), place of origin or place of origin, place name of manor, name of producer (winemaker), capacity, alcohol concentration, etc. According to the designer's design, there are various styles of labels, so the data is written in different locations. The weather in the harvest season will affect the quality of grape harvest. The quality of a bottle of wine in the producing area depends on the geological conditions in the producing area. A.O.C designated excellent producing area. The wine contained in the legal name of A.O.C Castle and the signature of the winemaker Mis En Boteille Au Chateau further guarantee the quality of the wine. The terroir French said that it influenced the special geographical features of wine products.
Edit this passage of wine tasting
Tasting steps the first set of red wine tasting
Step 1: Control the temperature of red wine. Traditionally, the temperature of drinking red wine is cool room temperature, ranging from 18 ~ 2 1℃ (white wine is between 9 ~ 12℃). At this temperature, the red wine of each year is at its best. A bottle of chilled red wine has more obvious tannin characteristics than red wine at room temperature, so it tastes astringent. The situation of liquor is just the opposite, in order to highlight freshness and acidity, so it is suitable for drinking after being chilled. The correct way to drink is to hold the column of the goblet with your fingers instead of holding the cup with your hands, otherwise the temperature difference of the wine will affect the coordination of the wine. Step 2: sober up. A bottle of good wine that has been dusty for many years will taste just when it is opened. At this time, it is necessary to "wake up" this wine. Pour the wine into a beautiful decanter and wait for ten minutes, and the smell will dissipate. Sipping generally requires that the contact area between wine and air be maximized. After full oxidation, the rich aroma of red wine is revealed. The treatment time can be extended, preferably one hour, to create an atmosphere full of wine fragrance. Step 3: Watch the wine. Red wine is red enough to stir people's hearts. When pouring red wine, the basic requirement is that the glass is placed horizontally and the wine does not overflow. In the case of sufficient light, put a glass of red wine on a white paper and observe the edge of the red wine. Most of the well-defined wines are new wines, and the color is even and slightly old-fashioned. If it is slightly brown, you may encounter an old bottle of wine. Step four: drink. Before you enter the wine, you should smell it deeply in the glass. At this time, you can appreciate the fragrance of red wine. The new wine is very fruity, while the old wine has deeply restrained this flamboyant personality. Swallow a mouthful of red wine, let the red wine stay in your mouth for one minute, roll it on your tongue twice, take a deep breath to let your senses fully experience the red wine, and finally swallow it all, and a delicate fragrance suddenly lingers among them. Step 5: wine sequence. When drinking, we should follow the principle of new before old, light before strong. The second group 1. Observe its color-pour the wine into the goblet, hold the foot of the goblet and observe its color. 2. Smell its fragrance-gently shake the glass to release the fragrance and smell its fragrance. 3. Taste-take a sip, let the wine dissolve on the tip of the tongue, and feel its taste and sweetness. Choosing wine for drinking occasions as an aperitif is different from matching dessert, and it is also different from drinking wine when friends watch DVD. In addition to drinking on weekdays, red wine is also very popular at wedding banquets and parties, but the consumption varies greatly in different places and different environments. If you drink a lot of red wine at the party, the price can be cheaper and the types of wine can be more popular to avoid waste. If there are more ladies, you'd better prepare some delicious white wine and champagne. See whether to choose white wine or red wine with dishes. In terms of side dishes, cream chicken is suitable for white wine, and roast mutton should be accompanied by mellow red wine. Red wine with red meat and white wine with white meat. Generally speaking, red wine is suitable with red meat, sauces, cheese and bacon products. Liquor prefers fish and vegetables. Look at dozens to hundreds of cheap wines, thousands or even hundreds of thousands of expensive wines. The price of wine will change in different countries or different distribution channels. But in any case, the price is always related to the quality of grapes and the work of winemakers. A bottle of good wine mainly reflects the hard work on the vines all year round, and these costs are reflected in this bottle of wine. You can eat high-end snacks or have business banquets. If it is a daily dinner or a family treat, the taste is acceptable to everyone, and there is no need to be too upscale. In short, after locking the money budget, it is convenient to choose and avoid spending too much. Seeing the vintage is more suitable for old world red wine, so after choosing French or Italian wine, you should choose "good vintage", and the taste must be different. For example, French wines are priced by the day, and the year of grapes is related to the rainfall before the harvest of grapes that year. If there is too much rain, the wine will become weak. For example, 199 1 and 1992, it rains continuously in Bordeaux. As a result, the grapes in these two years are not sweet enough and the skin is thin. After brewing, the tannin content is obviously insufficient and the taste is poor. This is why gourmets often use chronologies to compare and choose wines. Look at the producing areas and large producing areas, first look at whether it is new world wine or old world wine. Old world wines in Europe generally taste more complex and elegant, while new world wines taste more lively and pleasant. It's hard to say who is better, depending on personal taste preferences; Then look at the place of origin. Every wine producing country has different producing areas, and their styles and qualities are different. For example, Bordeaux and Burgundy in France are completely different styles. For example, according to the sugar content of wine, it can be divided into dry type, semi-dry type, semi-sweet type and sweet type. Dry wine doesn't feel sweet and sour; Semi-dry wine has a slightly sweet feeling when drunk; Semi-sweet wine tastes sweet and refreshing; Sweet wine tastes slightly sweet. Looking at the appearance, most of the appearance of wine should be clear, transparent and shiny, and its color is consistent with the name of the wine. Watching red wine flow from the top of the glass on a white background is not cloudy. Look at the speed at which the wine flows evenly from the glass wall. The slower the flow, the better the quality of the wine. Tilt the side of the glass at 45 degrees and observe a layer of water at the junction of red wine and glass wall. The wider, the higher the alcohol content. Different colors can appear at the junction of water body and wine body, indicating the year of wine. Blue and lavender are three to five years old. Red bricks have a history of 5 to 6 years. Amber is 8 to 10 years. Orange means it has expired. Only by looking at the aroma and taste until the real entrance can we feel the texture, taste and level of red wine. If you leave high-quality red wine in your mouth, you should have a smooth feeling, slowly feel its mellow, and then the taste will be enriched; The aroma of wine will make you aftertaste endlessly, and it will not be scattered in your mouth for a long time. At the same time, these scents should be balanced, harmonious, elegant and pleasant. The taste of such wine should also be comfortable and pleasant, and all kinds of flavors are delicate.