Cabernet Franc, also known as Cabernet Franc, is the original species of Cabernet. It is native to France. It is an ancient French wine making variety and is cultivated all over the world. It is the sister variety of Cabernet Sauvignon and Cabernet Sauvignon. Our country was first introduced to Yantai, Shandong Province from Western Europe in 1892, and is now cultivated in major production areas. This product is always a world-famous and ancient red wine variety. Its wine quality is not as good as Cabernet Sauvignon, and its adaptability is not as good as Dragon Snake Pearl. The newly introduced "Cabernet Franc" nutritional line in recent years has greatly improved its cultivation characteristics and deserves attention. Merlot Merlot, also known as Merlot juice, originates from France. In Bordeaux, France (BordeauX), it is combined with other varieties (such as Cabernet Sauvignon, etc.) to produce excellent dry red wine. Our country was first introduced to Yantai, Shandong Province from Western Europe in 1892. After the 1970s, it was introduced many times from France, the United States, Australia, etc., and is currently cultivated in all major producing areas. This variety is an old wine-making variety in France. It is used as a blend to improve the fruity aroma and color of wine. In recent years, fruit-flavored dry reds have become popular, especially since the first dry red made from Merlot in the United States in 1978 was successful. Its cultivation area is developing rapidly. Although my country has a history of nearly a hundred years of early introduction, it has not been widely promoted. In recent years, due to external influence, it has begun to vigorously promote and develop in major production areas. Cabernet Sauvignon Cabernet Sauvignon is a red grape variety with the dignity of kings. The fruit ear is long and conical, with shoulders. The average ear weight is about 250 grams, and the largest ear weighs 300 grams. The fruit is blue-black and nearly round. The weight of a single fruit is 1.3 grams, the juice yield is 72.7%, the soluble solid content is 16.3%, and there are an average of 1.83 inflorescences per fruit branch. Buds sprout in mid-to-late March, bloom in mid-April, and mature from late July to early August. The average growth period is about 143 days, and the effective accumulated temperature is 2732.3°C. This variety has strong adaptability and moderate disease resistance. However, when it matures in Kunming, it is during the concentrated rainy season, which affects the accumulation of solid content. When the fruit matures, there are still some green fruits. The ideal Cabernet Sauvignon wine is rich in tannins, medium to full-bodied, and usually dry in taste. Darker Cabernets made from ripe grapes often have a mint or cedar aroma, as well as notes of black cherry or chocolate. Cabernet Sauvignon is also known as Cabernet Sauvignon, Cabernet Sauvignon, and Sauvignon Blanc. Cabernet Sauvignon is the most famous variety in the Cabernet family. It is not only the main variety used in traditional French Bordeaux red wines, but is also cultivated in many emerging grape-producing areas to produce the most elegant and noble red wines. The wine made from Cabernet Sauvignon is stable and clear. When used alone, it will bring a soft "green" flavor and fresh direction to the wine. The "skeleton" of the wine is very clear. After aging, the wine becomes softer and more delicate, with a rich and long aroma. In the Bordeaux region of France, it is customary to use Cabernet Sauvignon mixed with other varieties to make wine. Now the production time of some new wine-producing areas has proved that this has no merit. In short, Cabernet Sauvignon is widely planted in various production areas and has received unanimous praise. Gamay fruit ears are short and round, with an average weight of 320 grams and a maximum weight of 480 grams. The fruit is black and nearly round. The weight of a single fruit is 1.9 grams. The juice yield is 78.1%. Gamay grape

[1] The soluble solid content is 16.5%, and the average number of inflorescences per fruit branch is 2.2, with the majority being 2. Buds sprout in early March, bloom in early and mid-April, and mature in mid-July. The average growth period is about 145 days, and the effective accumulated temperature is 2759°C. This variety has strong adaptability and moderate disease resistance, but when the fruit matures, there will be a small number of green fruits. This variety is used to make Beaujolais red wine from Burgundy, France. It has also received certain attention in some other producing areas in the world. The wine it makes is rich and refreshing, with a touch of heat while being light and delicate. Not very elegant, but pleasing to the eye. Generally, "Gamay" is marked on the label, which indicates that it is a refreshing, fruity red wine like Bozulli. Merlot Merlot fruit ears are single-shouldered and conical. The average fruit weight is 333.3 grams, and the maximum fruit weight is 400 grams. The fruit is nearly round, purple-black, and the single fruit weight is 1.5 grams. The juice yield is 72.9%, and the soluble solids content is 17.6%. There are an average of 1.8 inflorescences per fruit branch. Buds sprout in early and mid-March, bloom in mid-April, and mature in mid-July. The average growth period is about 136 days, and the effective accumulated temperature is 2612.8°C. Strong adaptability and moderate disease resistance. The fruits mature at the same time.

In some vineyards in France, the planting ratio is quite high. It gives the wine a softness, purity and a visceral aroma; a light fruity aroma that is very attractive overall. Merlot's typical aroma and round taste give the wine a gentle and elegant style. All over the world, attempts are being made to cultivate this attractive variety. In vineyards across Europe, such as Italy and other central European regions, acclaimed wines are made from Merlot. Grape sorting workers can use Merlot to quench their thirst because it has a light sweetness, unlike some wine grape varieties that have a strong sourness. In southern France, Merlot has been successfully grown, and methods to prevent downy mildew and white rot have been mastered, which has certain practical significance for various production areas around the world.

Well-known brand red wine (17 photos) Pinot Gris is originally produced in the Alsace region of France. In addition to its place of origin, it is also grown in northern Italy (called PinotGrigio) and Germany (called Rulander). The grapes are often pink or light red in color, and the wine produced has a higher alcohol concentration. The content of extracted substances is quite high, the sourness is low, and sometimes it has a spice flavor. Pinot Noir is originally from Burgundy, France, and has a long history of cultivation. The earliest record of cultivating Pinot Noir was in the 1st century AD, when it was called PinorVermei. Pinot Noir is widely planted in Europe, with France planting about 12,000 hectares, the largest area, followed by the United States (4,000 hectares) and Switzerland (3,000 hectares). my country began to introduce it in the 1980s and is distributed in Gansu, Shandong, Xinjiang, Yunnan and other regions. The fruit ear is small, with an average ear weight of 225 grams, conical or cylindrical, with accessory ears. The fruit is small, very tightly packed, weighing 145 grams per hundred, purple-black, round, neat, with juicy pulp. The sugar content is 173 g/L, the acid content is 8.2 g/L, and the juice yield is 74%. The young shoots are green, the young branches are green, and the surface and back of the leaves are densely hairy. The adult leaves are medium large, nearly round, with shallow 3 lobes, the leaf surface is vesicular, the back of the leaf is sparsely hairy, the teeth are pure, and the petiole depression is closed and oval. Medium ripe variety. The growth potential is medium, the fruiting strength is strong, the fruit is early, and the yield is medium. Suitable for cultivation in mountainous areas with warm, cool air and good drainage. Disease resistance is weak. Syrah Syrah is a grape originating from the Rh?ne River Valley in France, where it is used to make A.O.C red wine. Planted under the name "Shiraz" in many new production areas around the world, single varieties are used for winemaking. Syrah can give the wine a unique and attractive aroma, a complex and sinewy taste, making the wine not very rich but full, with stable quality and good aging. In South Africa it behaves a lot like Cabernet Sauvignon. Syrah has lower yields and does not bring higher profits unless it favors a unique vineyard. Syrah is an ancient variety, and some speculate that it was cultivated during the Persian dynasty. Syrah is an excellent grape variety. Depending on the year and place of origin, flowering usually takes place from June 5th to 15th, and grape ripening takes place from September 15th to October 10th. Ripe 8 days earlier than Grenache Noir in the south. Prefers a mild and stable climate. In the northern Cotes du Rhone Crus, Syrah is the only red variety used and is characterized by its plump, aromatic and deep color. It is now used more and more in the south. Bright color, good antioxidant properties, heavy and aromatic tannins. Carignane is also known as Carignane, French red, Cobalt and fine wine. Originating in Spain, it is one of the ancient fine wine-making varieties in Western European countries. It is cultivated all over the world. Wuhuo was first introduced to Yantai, Shandong Province in 1892 from Western Europe. At present, Shandong, Hebei, Henan and other production areas have large areas of cultivation. This variety is one of the oldest varieties of red wine in the world. The wine produced is ruby ??red, has a good taste and good aroma. It is suitable for blending with other varieties, peeling and brewing into white or pink wine. Although our country has a cultivation history of nearly a hundred years and was once used as the main variety, it has been reduced in recent years due to poor wine quality and difficulty in brewing high-quality dry red alone. However, it has the advantages of easy cultivation and high yield, and is quite popular. It is popular with cultivators, so there is still some area on the sound factory, which can be used for blending red wine and making brandy. Therefore, it has certain promotion significance and development prospects in production. Barbera Barbera originates from Italy and is the country’s second most cultivated variety. Half of the total red wine production in Piedmont is made from Barbera. Barbera wines come in many styles, and the best varieties can withstand long aging periods.

Barbera's fruit has a high acidity even when fully ripe, giving it certain advantages in hot climates. In southern Italy, when the Barbera grapes bear too much fruit, the wine produced may be thin and have high acidity. In Italy, Barbera is also used to color Nebbiolo wine, or to mix it with wine from the south. Other wines are blended to improve the relatively thin body and excessive acidity. In recent years, by limiting grape yields and increasing aging in oak barrels, the overall quality of Italian Barbera has been improved, allowing the production of young and lively new wines as well as rich and powerful wines. Outside of Italy, Argentina has the most Barbera grown, and in the United States it is mainly grown in the hot San Joaquin Valley in California. Barbera produced in the Americas is mainly used to blend wine to supplement the acidity lacking in other varieties. Premium Barbera wines come in a wide variety of styles. Overall, the wine is a deep ruby ??red color with full body, low tannins and high acid content. Cinsaut originates from France. For centuries, Cinsaut wine has grown together with the wine industry in the Languedoc region in southern France. Today it is cultivated across Provence and Midi. Cinsault cultivation in France has decreased since the 1970s. It was mainly used to blend wine, and today it is still an ingredient in red wine

The famous Chateauneuf-du-Pape wine from the Rhone region. Cinsault is widely cultivated in Italy, Morocco, Tunisia and the Middle East, and is also distributed to a certain extent in Eastern Europe, Australia and South Africa. Cinsault is mainly used for blending with wines such as Colonnax and Carignan, but is sometimes used to produce single-variety red wines. The fruits of Cinsault are much larger than other red wine varieties, and are even sometimes used as table grapes. The skin/juice ratio is low, so the color of the wine is sometimes light, and it can be used to produce rosé wines. Cinsault wines have soft, ripe berry aromas, low tannins, and hints of strawberry jam and boiled plums. Cinsault wines exhibit a wet towel smell when young, but this smell quickly disappears with aeration. Grenache originates from the Aragon region in northeastern Spain and is the most cultivated red wine variety in Spain. It is cultivated on a large scale in Rioja and Navarre. Gallina is one of the raw materials for blending Spain's famous VegaSiciliaa wine. It is also the second most cultivated red wine variety in the world. The cultivated area of ??Gloria in France is large, covering Roussillon in the south, as well as Languedoc, Midi and the southern Rh?ne Valley. It produces fine wine in hot, windy, dry conditions. In these areas, the grape plants are not trellised, ensuring low yields and producing full-bodied wines. Cabernet Sauvignon can be used to produce red and rosé wines as a single variety, but is more commonly used for blending with Carignan, Cinsault and Syrah. In Gaodali until the end of the 1970s, Colinas was the red wine variety with the largest cultivation area. It was later surpassed by Syrah and Cabernet Sauvignon. Today in the Barossa Valley, Colinas is mainly used with Syrah. Blending together. The color of Gloria is lighter than other red wine varieties, especially when the yield is relatively high, and the wine matures quickly. If yields are controlled well, Gloria can produce rich red wines that can be aged for decades. Also used in the production of rosé and fortified wines. Malbec Malbec originated in France and is one of the five varieties allowed for wine blending in the Bordeaux region. It was once very famous, but has fallen out of favor recently, mainly due to its susceptibility to disease, poor frost tolerance, and poor fruit set. Historically, Malbec was grown in many areas of France, but today it is mainly concentrated in the southwest. Malbec is widely planted in Argentina and produces some very high-quality single-variety wines. It is also planted in Chile and Australia. Malbella red wine has a fruity aroma and a balanced body, with aromas of blackcurrant, mulberry, plum, and occasionally peach. The taste is softer than Cabernet wines. In addition, Malbec is also used to blend wine to make the wine drinkable early.

The wine produced is soft, full of character, beautiful in color, and contains a considerable amount of tannin, making it suitable for blending with Cabernet wine. Nebbiolo Nebbiolo originated in Italy, it can produce the most unforgettable wines and the longest-lasting quality. Nebbiolo calls it the best-kept secret in Upper Italy's wine industry. It was cultivated only in the northwestern Piedmont region and didn't spread to the rest of the world until a dozen years ago. Today Nebbiolo is the first choice for Italian DOCG wines of the highest quality. Even within the Piedmont region, Nebbiolo is only cultivated in a few select areas. Because it is difficult to cultivate and not very productive, Nebbiolo's production only accounts for 30% of Piedmont's production. Although trials of Nebbiolo have been carried out in wine-producing areas around the world, they rarely achieve perfect success. Often, the Nebbiolo grape loses its unique aroma as soon as it leaves the soil. Currently, only a small number of Nebbiolo grapes are cultivated in North and South America. In Argentina, due to poor yield control by cultivators, the quality of the wine is affected. Excellent Nebbiolo wines have full-flavored and complex aromas that are balanced by high levels of acidity and tannins. Petit Verdot comes from France and is one of the five classic varieties used to blend red wine in the Bordeaux region today. It was once more important than Cabernet Sauvignon in the Medoc region, but later it gradually lost its dominant position due to its late ripening characteristics. Today Petit Verdot is still widely grown in the southern Médoc. When blended with Bordeaux red wine, Petit Verdot contributes rich flavor and deep color. Outside of France, Petit Verdot is cultivated in Chile, the Nepa Valley in California, and other places. Petit Verdot is only used to blend wine. Its aroma contains spices and pepper, and it is very similar to Syrah in style. Thanks to its thick, deeply colored skin, it provides a wonderful color for blended wines. Sangiovese is native to Italy and is the most cultivated red grape variety in Italy. The origin of Sangiovese is Tuscany, and the earliest records can be traced back to the 16th century. It is the raw material for some of Italy's most famous wines, such as the sole raw material for the production of Brunello Di Montalcino wine and the main raw material for Chianti wine. The selection of a single line of this variety is very important, otherwise the wine produced will only be of average quality. Sangiovese often becomes acclimatized once it is far away from its homeland, so it is rarely planted outside Italy. Small amounts of Sangiovese grapes are grown in Argentina, South Africa and California's Nepa Valley. It's worth mentioning that although California-grown grapes have deep historical ties to their Italian relatives, the Sangiovese wine produced in California today has its own unique style. Sangiovese red wine is a quintessential Italian child, with its spicy flavor with hints of cinnamon, black pepper, stewed plums and black cherries, as well as fresh and full earthy aromas. Newer wines sometimes also have a hint of flowers. Blue French, also known as Blue French, is a Eurasian species, native to Austria, introduced to China from France in 1892, and now cultivated in Hebei, Shandong, Henan and other places. Nearly round, blue-black, juice color is light red, juice yield is 78%. The wine made from it is ruby ??red, clear and shiny, with a typical red wine aroma, soft and refreshing, appropriate sourness, good aftertaste, and high quality. The soil requirements are not strict and can grow well in barren and dry land. Moderate disease resistance, no fruit cracking, slight sunburn. Suitable for hedge cultivation and mid-shoot pruning. French orchid is an excellent variety for brewing dry red and sweet red wine. It can be cultivated in North China, southern Liaoning, and the central and northwest areas. Cabemet Gemischet is native to France and is one of France’s ancient varieties. It is a sister variety to Cabernet Sauvignon and Cabernet Franc. It was introduced to China in 1892 and is now cultivated in Yantai, Shandong. The wine made from it is ruby ??red, clear and shiny, soft and refreshing, typical of Cabernet, and of high quality. Snake Dragon Ball is a world-famous variety for making red wine. It is suitable to be cultivated in Shandong, southern Northeast China, North China, and Northwest China. Spatburgunder is an ancient red grape variety. This small grape matures late, so it can produce rich, full, easy-to-drink wine with a slight almond flavor. .

Tempranillo Tempranillo is native to northern Spain. The lime clay soil on the barren slopes is the best growing condition. Unlike other Spanish varieties, it is suitable for a cooler and milder climate. Tempranillo is the most important variety in Rioja. It is mainly grown in Rioja Alta and Rioja Alavesa. It is also commonly grown in northern Spain, but it is not famous in other countries. The quality of Tempranillo is not bad, but its common shortcoming is lack of acidity. It is often mixed with other grape varieties when making wine. Zinfandel was introduced to California from Italy in the 19th century. It is currently the variety with the largest planting area in the area and is mainly used to produce general table wine and semi-sweet white wine and sparkling wine. However, if planted on cooler gravel slopes, small yields and a long soaking process can produce high-quality and long-lasting red wines with rich floral and fruity aromas, and often have various spice flavors after aging. Dry Creek Valley, Alexandra Valley, Geyserville, Amador, Sierra Foothill and Paso Robles are the best producing areas.

Edit this section of brewing process

Process flow raw material selection → sorting → destemming → detoxification → rinsing → crushing → main fermentation → pressing → post-fermentation → storage → clarification and filtration → Bottling and sterilization production method 1. Raw material selection. Select grapes with colored peels and remove diseases, pests and green fruits. Wash away surface dirt with clean water. 2. Broken and destemmed. The fruit can be crushed by roller or centrifugal crushing, and then the stems can be removed by a destemmer to make the wine taste softer. The grape pulp that has been crushed and removed from the fruit stems should be immediately sent to the fermentation tank because it contains juice, peels, seeds and small fruit stems. There should be a gap of 1 to 4 in the top of the fermentation tank. Do not fill it up to prevent it from floating on the surface of the tank. The leather tank overflows due to the carbon dioxide produced by fermentation. 3. Fermentation. The process of sending the grape pulp into the fermentation tank until the main fermentation is completed and new wine comes out of the tank is called fermentation. The sugar content needs to be adjusted before fermentation. The amount of sugar added is generally based on the original average sugar content of the grapes. Do not add too much sugar to avoid affecting the quality of the finished product. Sulfur dioxide is added once when the grape pulp enters the tank, and is not added again during the fermentation process. The amount depends on the sugar content, acidity and the intact state of the grapes, generally 20 to 40 grams per kilogram. After 2 to 3 hours, add yeast liquid in an amount of 5 to 10% of the pulp. Stir thoroughly after addition to distribute the yeast evenly. During fermentation, yeast reproduction and bacterial damage must be checked every day. If the yeast growth is poor or low, the distiller's yeast should be added again. If any harmful bacteria are found, sulfur should be burned indoors and sulfur dioxide should be used for sterilization. The fermentation temperature must be controlled between 20 and 25°C. The main fermentation time varies according to the sugar content of the grapes, fermentation temperature and yeast inoculation quantity. Generally, when the specific gravity drops to about 1.020, it can be taken out of the tank and transferred in for fermentation. 4. Post-fermentation. Leave 5 to 15 centimeters of space above the post-fermentation tank or barrel, because post-fermentation will also generate foam. The product temperature in the post-fermentation period is controlled between 18 and 20°C, and the maximum cannot exceed 25°C. When the specific gravity drops to about 0.993, fermentation ends. 5. Aged. Low temperature and good ventilation are required during brewing. The suitable aging temperature is 15~20℃ and the relative humidity is 80~85%. In addition to maintaining appropriate temperature and humidity during the aging period, attention should also be paid to changing and adding barrels. The first barrel change should be carried out 8 to 10 days after the fermentation is completed. The residue should be removed and sulfur dioxide should be added to 150 to 200 mg liter at the same time. The second barrel change is performed 50 to 60 days after the previous barrel change. The third barrel change will be carried out about three months after the second barrel change, and the fourth barrel change will be carried out after 3 months. In order to prevent the invasion and reproduction of harmful bacteria, the gaps in the wine storage container must be filled at all times to prevent its surface from contacting the air. After new wine is put into the barrel, the barrel should be added every 3 to 4 days in the first month. Add barrels once every 7 to 8 days in the second month, and then once a month. For aged wine over one year, you can add barrels every six months. The wine used for adding barrels must be clean, and it is best to use the original wine of the same variety and quality. 6． Blending. After 2 to 3 years of storage, the original wine has matured and aged, and has the aroma of old wine. Can be blended according to variety, flavor and ingredients. Grape wine should be above 50%. Quality standards: Color: purple-red, transparent and free of impurities, taste: fragrant and mellow, sweet and sour. Specific gravity: 1.035~1.055 (15℃).

Alcohol: 11.5~12.5 (15℃). Total acid: 0.45~0.6g/100ml. Total sugar: 14.5~15.5g/100ml. Volatile acid: less than 0.05g/100ml. Tannin: 0.45~0.06g/100ml. Before bottling, the prepared wine must be tested and filtered once before being bottled and then capped. After sterilization at 75℃, it can be labeled and packaged for sale.