The difference between wine and red wine

Many people think that wine is wine. In fact, the two wines have a certain distinction.

Wine variety. Generally divided into non-sparkling wine and sparkling wine, two broad categories. No sparkling wine was divided into white, red and rose wine are three; bubble champagne wine represented. In addition, add the brandy and sherry; join the grass roots, bark, a traditional fermented wine vermouth into the legal system, are similar wine products. But in general, we can be divided into the following five types of wine:

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

(2) Sparkling Wine - Champagne

(3) fortified wine - Porter, Shirley, natural sweet wine

(4) Modified Wine - Vermouth

(5) He is a sweet promise

Here, we mainly to introduce the static wine, sparkling wine and fortified wine categories.

Static wine: wine excluded because the static fermentation of carbon dioxide, so called non-sparkling wine. This wine is the wine of the mainstream products, alcohol content is about 8% -13%. Stuffed grape varieties and wine-making by different ways, can be divided into white wine, red wine and rose wine.

White grape juice fermentation only, and incubation period is usually within a year, taste fresh, tannin content is low, with fruit flavor and fruit acidity.

Red wine to grape skin, pulp, seeds and fruit juice has been fermented, and the culture more than a year. Rich flavor than white wine, but with more tannin astringency, because a higher degree of fermentation, usually sweet, but not of wine than white wine stability, shelf life up to several decades.

Rose wine called "Rose Red" is used to describe its color, add red wine at the liquor derived from the skin can reduce the red Jiujin time to brew, taste between white and red wine between.

Bubble wine: because after bottling fermentation produces carbon dioxide by the two named, about 9% -14 alcohol%. Such wine to champagne district of France produced the "champagne" the most prestigious.

Fortified wines: In the fermentation process or after fermentation by adding other high concentrations of alcohol result in higher alcohol content than the former two, about 15% -22%. Long, mixed culture of different years and producing wine, wine of more stable, longer shelf life. Spanish sherry shall be such in the class.

Wine components:

Wine is not only water and alcohol solution, it is rich in content:

A.80% of the water. This is a pure biological sense, is a vine lessons directly from the soil.

B.9.5-15% ethanol, is the major alcohol. Obtained by the fermentation of sugar, it slightly sweet, but also to the wine to mellow the flavor.

C. acid. Some come from grapes, such as tartaric acid, malic acid and citric acid; some alcohol fermentation and lactic acid fermentation generated, such as lactic acid and acetic acid. The major acid, the acidity in the wine flavor and balanced taste plays an important role.

D. phenolic compounds. 1-5 grams per liter, which is mainly natural red pigment and tannin, these substances determine the color and structure of red wine.

E. 0.2 to 5 grams per liter of sugar. Sugar content of different types of wine were much different.

F. aromatic substances (several hundred milligrams per liter), they are volatile, many types.

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

Therefore, the amount of drinking wine is beneficial to human health, protect blood vessels and prevent arteriosclerosis, lower cholesterol levels.