The colorful world of wine: exploring the different ways of categorizing it

When we mention "wine" in everyday conversation, many of us can't help but think of wine. However, there are many more types of wine than the average person realizes.sake tasting hong kong Red wine is only one of the many members of the wine family. In order to improve our understanding of wine, this article will look at the different wine classifications.

First of all, according to the International Organization of Vine and Wine (OIV) 1996, wine is defined as a beverage made from fresh grapes or grape juice by complete or partial alcoholic fermentation, with an alcohol content of not less than 8.5 degrees. In some specific regions, the minimum total alcohol content of wine may be reduced to 7.0 degrees due to special quality factors or traditions of climate, soil conditions, grape varieties and appellations.

Wine can be categorized in a number of ways, and the following are some of the main ways of categorizing and managing the problem:

1. Based on wine color.

White wines:Usually white or light redskinned wine grapes are made by fermentation after separation of the skins from the juice,wine tasting and should be nearly colorless or light yellow in color.

They are fermented from a mixture of peels and juices. They should have a natural ruby, fuchsia or garnet color.

Rosé: Between red and white wines. Selected from redskinned, whitefleshed wine grapes, mixed with a short fermentation aging on the skins, and pink or rosy in color.

2. Divided according to the sugar content of the wine:

Dry Wine: Almost all the sugar in the raw material is converted into alcohol. Residual sugar content is less than 0.4% .

Semidry wine : The sugar content is between 412gu002FL, this kind of wine is very popular in Europe and America.

Semisweet wine : A slightly sweet wine with a sugar content of 1240 g/l, this wine is consumed more in Japan and the United States.

Sweet wine : A wine with a sugar content of more than 40 gu002FL and a distinctly sweet taste. Highquality sweet wines usually stop fermentation before it is completed to retain the sugar content.

3. Division by body:

LIGHT BODY: Red wines are lighter in color with less tannin, white wines have higher acidity and are better served chilled.

Mediumbodied:Darker in color and heavier in texture; red wines such as Merlot and Sangiovese, white wines such as Sauvignon Blanc and Shiraz.

Fullbodied:Red wines are dark in color and rich in tannins; white wines are mostly aged in oak barrels and have a heavy flavor.

4. Division by vinification and production method:

Still wines : fermented entirely from grapes, with no added alcohol or flavors.

Sparkling wines : contain carbon dioxide bubbles, such as champagne, slips and prosek.

Fortified wines : Brandy or other spirits with a high alcohol content, such as Madeira, port and sherry, that are added during the winemaking process.

Flavored wines : Winebased wines made with the addition of aromatic plants, such as vermouth.

5. Can be classified by the way in which the harvesting of raw materials is worked:

Ordinary wines: made by picking the grapes when they are naturally ripe.

Late Harvest Wine: grapes are picked a few days after natural ripening and have a high concentration of sugar.

Noble rot wines: delayed entry into the harvest to allow the grapes to undergo infection with noble rot bacteria, with extremely high sugar content, such as Sauternes, France and Tokaj, Hungary.

Chilled wines:Delaying the harvest until very low temperatures and picking the grapes after freezing, which is common in Germany, Austria and Canada.

By analyzing the above methods of classification and management, our teachers can see how rich and diverse the types of wines are, each with their own unique flavors and characteristics. Understanding these data classifications can carry on to help need us to be able to better select and appreciate wines, both in our daily learning lifestyles and in professional tastings.

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