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Why is red wine called dry red?
Why is red wine called dry red?
Red wine with sugar content less than 4g/L will be called dry red wine. During the brewing process of dry red wine, the sugar contained in the raw material is completely converted into alcohol by yeast, so the taste of dry red wine has almost no sweet taste, and the taste is dry and astringent, so it is called dry red wine， glass cookware .
Why is red wine called dry red?
Red wine is produced by mixed fermentation of skin residue (including peel, seed and stem) and grape juice. Therefore, in the process of red wine fermentation, alcohol fermentation and impregnation of solid substances exist at the same time. The former converts sugar into alcohol, and the latter dissolves tannins, pigments and other phenolic substances in solid substances into wine.
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.
Classification of wine sugar content:
Dry wine: wine with sugar content less than or equal to 4.0g/L.
Semi-dry wine: wine with sugar content greater than dry wine, between 4.0g/L and 12.0g/L.
Semi-sweet wine: wine with sugar content greater than semi-dry wine and between 12.0g/L and 45g/L.
Sweet wine: wine with sugar content greater than 45.0g/L.
Red wine with sugar content less than 4g/L will be called dry red wine. During the brewing process of dry red wine, the sugar contained in the raw material is completely converted into alcohol by yeast, so the taste of dry red wine has almost no sweet taste, and the taste is dry and astringent, so it is called dry red wine， glass cookware .
Why is red wine called dry red?
Red wine is produced by mixed fermentation of skin residue (including peel, seed and stem) and grape juice. Therefore, in the process of red wine fermentation, alcohol fermentation and impregnation of solid substances exist at the same time. The former converts sugar into alcohol, and the latter dissolves tannins, pigments and other phenolic substances in solid substances into wine.
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.
Classification of wine sugar content:
Dry wine: wine with sugar content less than or equal to 4.0g/L.
Semi-dry wine: wine with sugar content greater than dry wine, between 4.0g/L and 12.0g/L.
Semi-sweet wine: wine with sugar content greater than semi-dry wine and between 12.0g/L and 45g/L.
Sweet wine: wine with sugar content greater than 45.0g/L.
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