Wine is a fermented wine made from fresh grapes or grape juice through full or partial alcohol fermentation, with an alcohol content equal to or greater than 7% (v/v). Wine combines nutrition, civilization and fashion. It is the first choice wine after people's living standards improve, and it is also the wine with the largest transaction volume in international trade. In recent years, with the improvement of living standards of urban and rural residents in our country, people's drinking habits have also changed accordingly - from the pure pursuit of hobby to the pursuit of nutrition, health care and enjoyment. Up to now, wine is no longer a delicacy exclusive to foreigners, and the demand for wine by Chinese people has been increasing year after year.

According to the definition of wine, wine is made by fermenting grapes. Its quality depends first on the raw materials and then on the technology. The production process of wine is to combine the excellent grape raw materials. The potential is concentrated and perfectly reflected in the process of wine. Therefore, as a wine, it should have the aroma of grape varieties, the aroma produced by fermentation and the aroma produced by aging. The taste should be pleasant, complex, and layered. The so-called aroma of grape varieties, which is commonly referred to as fruit aroma, should come entirely from nature - grapes, rather than artificial additions.

In wine, wine can be divided into several types according to different types of raw materials and different process requirements. In terms of color, wine can be divided into red wine, white wine and rosé wine, which mainly depends on the amount of pigment on the grape skins soaked during the fermentation process; in addition, according to the different sugar content of the final product, wine can also be divided into red wine, white wine and rosé wine. Divided into dry wine, semi-dry wine, semi-sweet wine and sweet wine.

Nowadays, there are many varieties of wines sold on the market. There are many real and high-quality wines, but there are also many inferior and fake wines. The attributes of their products are far from those of wine: there are Some add a large amount of water and alcohol; some do not use grapes at all or use a small amount of grapes; some add chemical additives such as artificial colors; some rely solely on blending without any fermentation; some have an alcohol content of around 4% or even lower. The emergence of these products has seriously disrupted the market order.

The quality of wine can be judged from three main aspects, namely physical and chemical indicators, hygienic indicators and sensory indicators. The physical and chemical indicators stipulate the most basic characteristics of wine, that is, the minimum component content it should achieve, such as alcohol, sugar content, acidity, sulfur dioxide, etc.; the hygienic indicators measure the degree of contamination of wine by microorganisms or heavy metals; the sensory indicators It is an important method to judge the quality of wine and a comprehensive evaluation of wine quality.

Faced with a dazzling array of wine products, consumers need to choose and consume carefully and scientifically.

First, judge the quality from the execution standards. According to my country's food labeling standards, wine labels should indicate the standards implemented by the product. There are currently three standards implemented in the wine industry: the first one is the national standard gb/t15037-94 "Wine", which requires that products be made from grapes or grape juice as raw materials, and fermented in whole or in part. , the alcohol content is greater than or equal to 7% (v/v), and stipulates some other requirements. Wine produced to this standard is truly wine. The second type is the industry standard qb/t1980-94 "Half Juice Wine". The products it limits are non-original wines made from greater than or equal to 50% of the original grape wine. Such products are mixed with a certain amount of Varying amounts of water, alcohol and additives. The third type is corporate standards starting with q. Currently, the quality of products that implement this type of standard varies greatly. Some companies set standards that are higher than national standards, while some companies, especially small businesses, set standards that are far lower than national standards. The requirements are far lower than national standards and industry standards, and are simply formulated for "tailor-made" inferior wine.

So, the quality level of wine can be roughly judged only from the standards implemented by the company.

Generally speaking, products that implement national standards should be wines of better quality; products that implement industry standards are generally lower in quality than those that implement national standards; products that implement corporate standards, except for a few large companies, have formulated standards that are higher than those recommended by the industry or the country. Standard corporate standards, in addition to the very good quality of the products produced, generally have poor or even inferior quality. Especially in the standard provisions, some companies set the "dry leachate" indicator far lower than the national standard or industry standard. , some even avoid this indicator and have no regulations on it at all. This type of wine must be artificially blended and is fake wine. In addition, the products of some companies that produce without standards cannot be included in the purchase list.

Secondly, judge the quality based on the alcohol content. Alcohol content is something that must be stated on wine labels. According to the regulations of wine standards, the alcohol content of wine should not be less than 7% (v/v). The alcohol content of wine processed by normal technology should be around 11% (v/v). Some special products can be between 7% and 24%. Between %(v/v). When the alcohol content in wine is less than 7% (v/v), one reason may be that the quality of the grape raw materials is too poor; another reason is that grapes are not used for fermentation at all, both of which lead to poor quality wine. In addition, the alcohol content is too low, which affects the shelf life of the wine and makes it difficult to ensure quality.

Third, judge quality from sensory characteristics. Appearance: The appearance of a good wine should be clear and transparent (dark-colored wine can be opaque), shiny, and its color should match the name of the wine. The color should be natural and pleasing to the eye; a wine of poor quality may be turbid and dull, or the color may match the color of the wine. The name does not match the name, it has no natural feeling, or the color is bright, but it has an obvious sense of artificial coloring. Aroma: Wine is a fermented product. Its aroma should be the fruity aroma of grapes, the fermented wine aroma, and the mellow aroma of aging. These aromas should be balanced, coordinated, and integrated, with an elegant and pleasant aroma; poor quality wine If it does not have these characteristics, it may have a prominent and violent fruity aroma (with added essence), a prominent alcoholic smell, or other odors that may be disgusting to people. Taste: The taste of any good wine should be comfortable and pleasant. Various aromas should be delicate and soft. The wine should be full and complete, with a sense of layering and structure, and a long aftertaste. Poor-quality wines may have peculiar smells or prominent peculiar aromas. , or the wine is thin and has no layering, or has no aftertaste.