What's the alcohol content?

According to the classification of wine, the alcohol content is different and can be divided into the following categories:

1. Soft drink wine (or still wine): dividend and white. This wine is called table wine, and its alcohol content is below 14.

2. Sparkling wine: champagne, Burgundy, Moser, America, etc. They are all producing areas, and the alcohol content does not exceed 14 degrees.

3. Fortified wine: There are several kinds of sherry, port, madeira, Marsala, Malaga and so on. The alcohol content is 14-24 degrees.

4. Flavored wine: there are Italian and French-made absinthe and quinine-flavored wine with alcohol content 15.5~20 degrees.

Extended data:

Classification of brewing methods:

1. Natural wine: grape raw materials are completely used for fermentation, and sugar and alcohol are not added in the fermentation process. The method of increasing the sugar content of raw materials is selected to increase the alcohol content of finished products and control the residual sugar content.

2. Fortified wine: After fermenting into the original wine, the alcohol content is increased by adding brandy or deodorized alcohol, which is called fortified dry wine. Adding brandy or alcohol and sugar to improve the alcohol content and sugar content is called fortified liqueur, which is called concentrated liqueur in China.

3. Seasoning wine: it is an aperitif made by soaking aromatic plants in wine, such as absinthe, clove wine, osmanthus wine, etc. Or tonic wine, such as ginseng wine, is made by soaking medicinal materials in wine and carefully blending.

4. Grape distilled liquor: distilled from high-quality raw grape wine, or distilled from grape skin residue after fermentation, or distilled from grape pulp separated from grape juice separator after sugar water fermentation. Generally, what is carefully blended is called brandy, and what is not blended is called grape shochu.

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