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The difference between wine and dry red

admin 2023-02-02 13:34:3403 Comments
The difference between wine and dry red




The difference between dry red and wine is different classification. Wine refers to all wines made from grapes; Dry red is only one kind of wine. Dry red refers to dry red wine. The sugar content is less than 4.0g/L, which is almost sugar-free and can not taste sweet,  glass cookware   .

Wine is fermented from wine grapes. Due to different varieties of wine grapes and different ways of making wine, wine has various types and styles.



The so-called dry wine (dry white, dry red) only refers to the amount of sugar in wine, and has no other meaning. According to the standard, the sugar content of dry wine is below 4.0g/L. Because this type of wine has low sugar content and no sweet taste, it more shows the fruit aroma of grapes, the wine aroma produced by fermentation and the mellow aroma left by aging.



Wine is divided by color



(1) White wine: made from white grapes or grapes with red skin and white meat. The color of the wine is slightly yellow with green, approximately colorless or light yellow, straw yellow and golden.



(2) Red wine: It is made from grapes with red skin and white meat or red skin and red meat through mixed fermentation of grape skin and juice. The color of the wine is natural deep ruby, ruby or purple, garnet red, and artificial pigment is absolutely not allowed.



(3) Peach wine: It is made from colored red grapes with skin fermentation or separated fermentation. The wine color is light red, peach, orange or rose. This type of wine has fresh flavor and obvious fruit aroma, and the tannin content should not be too high. Therefore, the mixing time of grape skin and juice is generally 24~36h.



Wine is divided by sugar content



(1) Dry wines: the sugar content (calculated by glucose) is less than or equal to 4.0g/L. Or when the total sugar is higher than the total acid (calculated by tartaric acid) and the difference is less than or equal to 2.0g/L, the wine with the highest sugar content of 9.0g/L.



(2) Semi-dry wines: the sugar content is higher than that of dry wine, and the maximum is 12.0g/L. Or when the total sugar is higher than the total acid (calculated by tartaric acid) and the difference is less than or equal to 2.0g/L, the wine with the highest sugar content of 18.0g/L.



(3) Semi-sweet wines: wines containing more sugar than semi-dry wines, with a maximum of 45g/L.



(4) Sweet wines: wines with sugar content greater than 45.0g/L.

 

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