How exactly are wines classified?
2021-01-15 20:02
The general public can now buy a variety of wines in the market, there are dry red, dry white, pink, sweet white, expensive rot, champagne... Different types of wine make people confused, a variety of wine names make people confused, what are the meanings of these words to describe wine, and what kind of wine do they represent? Do you want to solve the doubts in your heart, then quickly keep up with the footsteps of the author!
I. According to the color classification of wine, it can be divided into:
(1) Red wine: wine generally in purple, ruby red, garnet red, brick red.
(2) White wine: wine generally in yellow green, straw yellow, lemon yellow or golden yellow.
(3) rose wine: wine color between red wine and white wine, generally orange, pink wine.
II. According to the pressure classification of carbon dioxide, it can be divided into:
Still wines, the majority of wines on the market, are wines that have CO2 pressure below 0.05MPa at 20C.
As part of the sparkling wines, they can get sparkling wines from France, Spain, and Italy as well as from Spain, but not all sparkling wines can be Champagne or Cava. As a result, they can get CO2 pressure of 0.05MPa or higher at 20C.
Semi-sparkling wines: Refers to wines with carbon dioxide pressure between 0.05Mpa and 0.35Mpa at 20℃.
Sparkling wines: Sparkling wines with CO2 pressure higher than or equal to 0.35MPa as a result of natural fermentation. For wine bottle capacity less than 250ml, when the carbon dioxide pressure is higher than or equal to 0.3MPa, it can also be called high sparkling wine. High-sparkling wines are common.
III. Classification according to sugar content (measured by glucose, the same below)
(a) Generally, wines can be divided into the following four types
① Dry: Wine with sugar content less than or equal to 4g/ L, or when the difference between total sugar and total acid (in terms of tartaric acid, the same below) is less than or equal to 2.0g/ L, the wine with the highest sugar content of 9.0g/ L. This type is sometimes labeled "SECO".
② Semi-Dry: Wine with the highest sugar content of 18.0g/ L, usually between 4-12g/ L, or when the difference between total sugar and total acid is less than or equal to 2.0g/ L. This type is sometimes labeled "semi-seco".
③ Semi-sweet: wines with no more than 45g/ L of sugar; It is important to note that there is no such thing as semi-sweet in high sparkling wines.
④ White sweet type (Sweet) : sugar content is more than 45g/ L.
(b) High-sparkling wines can be divided into the following five types.
① Natural (BRUT) : sugar content is less than or equal to 12.0g/ L (allowable difference is 3.0g/L, the same below). Brut Natural, Extra Brut, and Brut are all in this category in general.
② Extra-dry: The sugar content is generally between 12.1-17.0 g/ L. While the English name for the national standard GB15037 is similar to "Extra Brut" for champagne, the two wines are not the same.
③ Dry: The sugar content is generally between 17.1-32.0 g/ L.
④ Semi-dry: the sugar content is generally between 32.1-50.0 g/ L.
⑤ Sweet: the sugar content is more than 50g/ L.