What does the dry, semi-dry, semi-sweet, and sweet type of wine mean?

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Dry Type is dry wine, which contains sugar (in glucose) less than or equal to 4.0g/L.

Appendix: wine type

According to China's latest national standards, wine is a variety of wines made from fresh grapes or grape juice and fermented by yeast. The alcohol level is no less than 7% (v/v.

Wine is divided into red wine, white wine, and peach wine by the color of the wine.
According to the sugar content of the wine, it can be divided into dry red wine, semi-dry red wine, semi-sweet red wine and sweet red wine. White wines can also be subdivided into dry, semi-dry, semi-sweet, and sweet wines in the same way.

According to national standards, the sugar content of various wines is described as follows:

Dry Wine, containing sugar (in glucose) less than or equal to 4.0g/L;
Half-dried wine with 4.1 ~ 12.0g/L;
Half-sweet wine with 12.1 ~ 50.1g/L;
Sweet wines with sugar equal to or greater than 50.1g/L.
The pressure of carbon dioxide in liquor is classified into three types:
Still wine (including spiced wines), which does not contain self-fermented carbon dioxide or manually added carbon dioxide.

Sparkling Wine: the carbon dioxide contained in this wine is produced by sugar re-fermentation or manually pressed into it, when the carbon dioxide content in the liquor is at 20 ℃, the pressure should be 0.35 MPa (3.5 bar) or higher, and the alcohol content should not be less than 8% (v/v ).

Champagne is a sparkling wine. In France, it is stipulated that only sparkling wines produced in the province of champagne can be referred to as champagne.

The carbon dioxide in the wine is produced by fermentation or manually added. The carbon dioxide content in the wine is maintained at 20 ℃ and the pressure is 0.0510 ~ 0.25 MPa (0.51 ~ 2.5 bar), the alcohol level is not lower than 4% (v/v ).

In addition, after the wine is reprocessed, it can also produce spiced wine and brandy. The production technology varies depending on the variety.

Jiaxiang wine, also known as appealer, is a mixture of a small amount of edible and flavoring substances in the wine. The main flavoring materials added in wine can be classified into bitter, flower, fruit and aromatic flavor. This is the type of Missy in China.

Brandy is a distilled wine produced by distillation. Some brandy can also be made from wine made from other fruits, but should be named as raw fruit, such as cherry brandy, apple brandy and plum brandy.

 

 

 

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From the perspective of the nutritional value of the wine, the ratio of vitamin B, Lactobacillus, nionic acid, panic acid and kotomic acid contained in the dry red should be higher than that of dry white.
From the taste period, because the dry white only uses juice for brewing, the content of its Ning is relatively low, while the dry red is brewed with peel, flesh and juice, the content of its Ning is relatively high, therefore, generally, the dry red is more stable than the dry white wine, and the taste period is longer.
According to the temperature of the product, the dry red is also more operable. Based on our practical experience, we know that we can achieve the best results by tasting red wine at 16 to 18 degrees Celsius. As for dry white, it is refreshing, that is, it is the best to taste 8 to 10 degrees Celsius. At this time, you can better taste its flavor. Compared with each other, the performance is superior and inferior.
From the perspective of wine appreciation, the color of wine may also lead to pet or not. In any case, the red color, especially the classic-style deep treasure of zhangyu jiebaina dry red, is far from being comparable to the almost colorless dry white. In fact, sensory pleasure is very important for wines that are pleasing to people by taste.
From the color perspective: red wine is fermented with red skins and Red Skins. The Liquor contains colored substances in the peel or flesh, making it a red wine. The color of this type of wine is generally deep gem red, ruby red, purple red, deep red, brown red and so on. White wine is made from white-skinned white meat or white-skinned grapes. The color of this kind of wine is mainly yellow, which is almost colorless, slightly yellow with green, light yellow, yellow, golden yellow, etc. Peach wine is fermented with colored grapes by some leaching colored substances. Its color is between red wine and white wine, mainly including peach red, light red, light Rose Red, etc.