How to distinguish the type, origin, price and quality of red wine?

Red wine culture-the classification of wine, the brewing process of wine in producing area and year is a delicate and prudent process, and it changes greatly with different types of wine (red wine, dry white wine, rose wine, sparkling wine and liqueur).

First, the brewing process of red wine

1, grape harvesting.

2. Stem removal: The color and taste structure of red wine mainly come from the red pigment and tannin in grape skin. Therefore, we must first break the skin and let the grape juice contact with the grape skin to release these phenols. Grape stems have strong tannins and are usually removed. Some wineries will leave some grape stems to strengthen the tannins.

3. Peeling fermentation: After peeling and removing stems from grapes, the grape juice and skins are put into a wine jar, and the skins are soaked while fermenting. Higher temperature will deepen the color of wine, but too high (above 32 degrees) will kill yeast and lose the fresh fruit flavor of wine, so the temperature control must be moderate. The longer the soaking time, the more concentrated the phenols, aroma substances and minerals released into the wine. When the fermentation is finished and the skin is soaked to the required degree, the liquid part in the wine can be guided to other wine cans. This part of the wine is called VIN DE GOUTTE, and the solid part needs to be squeezed.

4. Juicing: The juice of grape skin is much thicker than that of wine (VIN DE GOUTTE), and the content of tannin red pigment is high, but the alcohol content is relatively low.

5.(a) Culture in oak barrels: This process is obvious for red wine, but more serious for white wine. Almost all high-quality red wine is cultivated in oak barrels, because oak barrels not only supplement the fragrance of red wine, but also provide moderate oxygen, making the wine more round and harmonious. The length of culture depends on the structure of wine and the size of oak barrels, usually not more than two years.

(2) Wine tank culture: The process of wine culture is mainly to improve the stability, make the wine mature and taste more harmonious. Lactic acid fermentation, barrel changing and short-time aeration are all essential procedures.

6. Clarification: The clarification of red wine has little to do with the quality of the wine, unless it becomes turbid due to bacterial infection, but in order to be beautiful or make the wine structure more stable, clarification procedures are usually carried out.

Second, the brewing process of liquor

1. Harvest: White grapes are easy to be oxidized. Keep the fruit intact when harvesting, so as not to affect the quality by grape oxidation.

2. Peeling: The harvested grapes must be juiced as soon as possible. Before white grapes are squeezed, the peeling process is usually carried out to facilitate squeezing, and sometimes the stem removal process is carried out. Black grapes are all squeezed directly.

3. Squeezing: In order to avoid squeezing tannins and oils from grape skins, stems and seeds, the pressure during squeezing must be moderate and even, and don't turn the grape residue too much.

4. Clarification: The traditional method is precipitation, which takes about one day. It is also convenient to use centrifugal separator, but the power is too strong, and yeast is often removed together, so artificial yeast needs to be added.

5. Oak barrel fermentation: Traditional liquor fermentation is carried out in oak barrels. Because of the small capacity and fast heat dissipation, although there is no advanced heat dissipation equipment, the temperature control effect is quite good. In addition, during the fermentation process, the smell of wood and vanilla in oak barrels will dissolve into the wine, making the wine more rich. General light liquor is not suitable for this method, and the cost is quite high.

6, wine tank fermentation: Liquor fermentation must be slow, in order to retain the original flavor of grapes, and make the fermented flavor more delicate. In order to slow down the fermentation, the temperature must be controlled between 65438 08℃ and 20℃.

7. Oak barrel culture: After fermenting in oak barrels, the dead yeast will precipitate at the bottom of the barrel, and the winemaker will regularly stir the dead yeast and wine, which will make the wine more round. Because the wall of the barrel will permeate a little air, the liquor cultured in the barrel is golden in color and more mature in flavor.

8. Wine tank culture: After liquor fermentation, it needs to go through lactic acid fermentation and other procedures to make the liquor quality more stable. Because liquor is fragile, the culture process must be carried out in a sealed wine jar. Lactic acid fermentation will weaken the fresh flavor and sour taste of liquor. Some white wines with fresh fruit aroma and high acidity will deliberately inhibit lactic acid fermentation by adding sulfur dioxide or low temperature treatment. The structure of this wine is fragile, so it is best to drink it as soon as possible when it is fresh.

9. Clarification before bottling: Before bottling, wine sometimes contains impurities such as dead yeast and grape chips, which must be removed. There are many ways to clarify liquor, such as changing barrels, filtering, centrifugal separator and bentonite filtering. Excessive filtration will make the wine stable and clear, but it will reduce the flavor of the wine.

Third, the brewing process of sparkling wine

1, harvesting.

2. Squeezing: In order to avoid the oxidation of grape juice and release the color of red grapes, sparkling wine is generally squeezed directly with intact grape strings, and the pressure of squeezing juice must be very mild. The traditional vertical large-area juicer in champagne area has a very good juicing effect, but its speed is slower than that of airbag type.

3. Fermentation: It is no different from liquor fermentation, and it must be carried out slowly at low temperature.

4. Culture: Before the second fermentation in the bottle, it is necessary to stabilize the wine quality and remove the precipitated impurities. Such as tartrate removal, lactic acid fermentation, clarification, etc. Before secondary fermentation, winemakers usually mix wines from different producing areas and years to make the desired taste.

5. Add the second alcohol fermentation liquid: the alcohol fermentation process will produce carbon dioxide. The principle of sparkling wine is that sugar and yeast are added to the brewed wine, and the second alcohol fermentation is carried out in a sealed container. The carbon dioxide produced in the fermentation process will be stored in the bottle and become the source of bubbles in the wine. Every 4g/l can produce about 1 atmospheric pressure of carbon dioxide, and the addition amount of champagne area is about 24g/L. ..

6. In-bottle secondary fermentation culture: This method is called champagne zone manufacturing method. In order to avoid confusion with real champagne, it is now renamed as traditional manufacturing method. The wine with sugar and yeast will start secondary fermentation after it is put into the bottle. The fermentation temperature must be very low, so that bubbles and wine aroma will be good, and it is best to maintain it at around 10℃. After fermentation, dead yeast will precipitate at the bottom of the bottle and then be cultured in the bottle for months or years.

7. Shake the bottle manually: impurities such as dead yeast deposited at the bottom of the bottle after fermentation must be removed from the bottle. The tradition in Champagne area is that the bottle shaker rotates every day (1/8 revolutions) and lifts the inverted bottle onto the herringbone frame. After about three weeks, all the sediment will be completely accumulated in the bottle mouth, and then the bottle can be opened to remove the wine residue.

8. Machine bottle shaking: In order to speed up the bottle shaking process and reduce the cost, various bottle shaking machines can replace manual bottle shaking.

9. Open the bottle to remove the wine residue: In order to remove the sediment from the bottle mouth without affecting the sparkling wine, the action must be very skilled to be competent. A more modern method is to insert the bottle mouth into the salt water at -30℃ to make the wine residue at the bottle mouth form ice cubes, then open the bottle and push the ice cubes out of the bottle by using the pressure inside the bottle.

10. Supplement and sugar addition: sparkling wine will lose a small part in the process of removing wine residue and must be supplemented. At the same time, different amounts of sugar should be added according to sparkling wines with different sweetness. For example, the sugar content of the crude type is below 15g/l, and the sugar content of the semi-dry type is between 33 and 50g/L. ..

3. Classification, origin and year of wine.

1, classification of wine

First of all, wines made from grapes can be divided into four categories:

1, sparkling wine, alcohol content 8%- 14%.

1) red wine, also known as red wine.

Red grapes are used for brewing, and the fermentation process is to soak grape skins and grape juice together for fermentation, so the obtained wine contains extremely high tannins and pigments.

2) white wine, also known as white wine.

Both red grapes and white grapes can be used to make wine. However, taking red grapes as raw materials, it is necessary to juice first, and separate the peel from the juice to avoid the grape juice from turning red. After fermentation, it is brewed into wine, and white wine is mostly brewed from white grapes.

3) Rose wine.

Red grapes were used as raw materials. After juicing, the peel and juice were fermented together for a period of time, and then the peel was removed at an appropriate time before continuing the fermentation. Because the juice and skin in a short time, the color of wine is pink, hence the name.

2. The alcohol content of sparkling wine is 8%- 14%, which contains carbon dioxide.

After squeezing the juice from white grapes, it is bottled during the fermentation process, so that it can complete the secondary fermentation in the bottle, while its naturally generated carbon dioxide remains in the bottle. You can sometimes see rose champagne in the market, and the color is the same as rose wine. You can also add a little red wine to the bottled white champagne to blend the pink.

3. Fortified wine with alcohol content of 17%-22%.

When the wine is properly fermented, brandy is added to make the alcohol content reach above 15%, and the yeast is killed to terminate the fermentation process. This method keeps some fructose, which makes the wine strong and sweet. Sherry and Porto are both made in this way.

4. Alcohol with an alcohol content of over 40%.

Distilled wine will produce spirits with high alcohol content. After distillation, this wine has a fragrance but no essence of life, so it is very different from all the wines mentioned above. Brandy is distilled liquor made in this way.

2. Fermented wine is divided into dry wine, semi-dry wine, semi-sweet wine and sweet wine according to the sugar content, that is, the amount of sugar converted into alcohol. The dry red wine we often see is a kind of dry wine.

1996, OIV issued a new international grape brewing regulation, which made new regulations on the sugar content classification of wine:

Dry wine-the highest sugar content is 4g/l.

Semi-dry wine-sugar content is12g/L.

Semi-sweet wine-the highest sugar content is 45g/L.

Sweet wine-sugar content exceeds 45g/L.

2. The grade of wine

First of all, French law divides French wine into four grades.

1) wines from legal producing areas; (2) Excellent regional table wine; (3) regional table wine; (4) Daily table wine.

1. Wine from legal producing areas, referred to as AOC, is the highest grade of French wine.

1)AOC means "naming of origin control" in French.

2) Grape varieties, planting quantity, brewing technology and alcohol content in the producing area must be certified by experts.

3) Only grapes grown in the country of origin can be used for brewing, and grape juice from other places is not allowed for blending.

4)AOC production accounts for about 35% of total French wine production.

5) The label of the wine bottle is: name+name of place of origin+controlled person.

2. Excellent regional table wine, referred to as VDQS.

1) is a necessary barrier for the transition of table wine in ordinary areas to AOC level. If the wine quality performs well during VDQS, it will be upgraded to AOC.

2) The output only accounts for 2% of the total French wine production.

3) The label of the wine bottle is: name+name of place of origin+high quality and good price.

3.VIN DE PAYS (English means country wine).

1) The best wine for daily table wine is upgraded to regional table wine.

2) The label of regional table wine can indicate the place of origin.

3) It can be blended with the grape juice of the marked producing area, but it is limited to the grapes of this producing area.

4) The output accounts for about 15% of the total French wine production.

5) The label of the wine bottle is marked with the name of Vin de Pays+ producing area.

6) table wine in most parts of France comes from the southern shore of the Mediterranean.

4. Wine on the table (English means wine on the table)

1) is the lowest grade wine for daily drinking.

2) It can be blended with grape juice from different regions. If grape juice is limited to various producing areas in France, it can be called French daily table wine.

3) Do not use grape juice from countries outside Europe.

4) The output accounts for about 38% of the total French wine production.

5) the label of the wine bottle is marked as Vin de Table.

Two. Comparison table of wine grades of major European wine countries:

State classification

French legally produced wine (AOC), excellent regional wine (VDQS),

Yi Zheng de pease, Yi Zheng de table.

Italian DOC (equivalent to French AOC), DOCG (equivalent to French VDQS),

IGT and VdT are common table wines.

Germany's top QmP, excellent QbA/QmP, and daily table wine TAVELWEIN/LANDWEIN.

Spain's grading system is relatively simple. Although there are five grades, most of them belong to legal producing areas, that is, (DO).

Portugal has four grades, and DOC in the base is the best wine, which is equivalent to AOC in France.

3. Wine producing areas

In France, the top ten excellent wine producing areas spread all over the country from north to south and from east to west. Famous wine producing areas include champagne, Bordeaux, Alsace, Burgundy, Baozuli and so on. Due to the differences in climate, ancient traditional practices and grape varieties, each wine producing area has its own characteristics and provides a large number of wines.

I. Champagne producing areas

1, introduction of origin

Champagne comes from the French transliteration of champagne, which means champagne province. Champagne province is located in the north of France, with a cold climate, dry and hard soil and plenty of sunshine. The grapes it grows are suitable for making champagne.

Champagne was invented in 1660 by Don Bellinon, a monk of Benedictine monastery in Champagne province. It is a kind of sparkling wine brewed by secondary fermentation. Champagne got its name from this.

Due to the naming of the country of origin, only sparkling wines produced in champagne producing areas can be called "champagne", and such wines produced in other regions can only be called "sparkling wines". According to EU regulations, similar sparkling wines in other European countries should not be called "champagne".

There are more than 10000 vineyards in champagne producing areas, and one third of the products are exported.

2. The Year of Champagne

-Champagne without a year: if there is no year, it means that champagne is sold after bottling 12 months.

-Remember the year champagne: If the year is marked, it means that the grapes will be sold after three years of picking.

3. Five sweetness levels of champagne and sparkling wine:

-Natural BRUT: It has the lowest sugar content and is sour.

-extra seconds: less sugar, slightly sour.

-Fuck SEC: Less sugar, a little sour.

-Half dry and half second: half sugar and half acid.

-sweet DOUX: sweet

Generally speaking, sweet champagne or semi-dry champagne is more suitable for China people's tastes.

4, champagne according to its raw grape varieties:

-Champagne made from white grapes is called "white champagne" BLANC DE BLANC.

-Champagne made from red grapes is called "red and white champagne" BLANC DE NOIR.

5. Identification of champagne quality:

If there are many tiny bubbles and the bubbles last for a long time, champagne is of good quality.

6, champagne classification table

There are tens of thousands of wineries in Champagne Province, among which 17 winery, the best in AOC champagne, is rated as the top winery, and 100% of it is made from grapes in the garden and is called "GRAND CRU". Another 40 wineries were rated as first-class wineries, and 90%-99% were brewed from grapes in the garden. It's called "top CRU"

Second, Bordeaux producing areas

1) The wine from Bordeaux is a soft and elegant wine, and it is the "Queen of French Wine".

2) Bordeaux's unique climatic and geographical conditions: facing the Atlantic Ocean, it has a mild climate and many soil forms. The Gironde River crosses it, and the vines grow best here.

3) Bordeaux is the world's largest wine producing area: Bordeaux has a grape planting area of 65.438+10,000 hectares, with an annual output of 800 million bottles of wine, of which AOC-grade wines account for 95% of the total.

4) Bordeaux mainly produces red wine, 4/5 of which is red wine.

Third, Burgundy producing areas

1) Bourgen's wine is vigorous and tough, which is just the opposite of the softness of Bordeaux wine and is called "the king of French wine".

2) Burgundy Manor has a long history and its name comes from duke of burgundy. It once belonged to the Grand Duchy of Burgundy.

3) The climate and geographical conditions of Burgen Manor are good: Burgen Manor belongs to continental climate, which is different from the maritime climate of Bordeaux, but it is still a good grape producing area.

4) Bourgen real estate area is one of the three representative producing areas in France, which is as famous as Bordeaux producing area and Champagne producing area.

5) Different from Bordeaux's mixed wine, Burgen's wine is dominated by a single variety.

Four. Rhone valley production area

1) Rhone Valley has a long history and is the earliest wine producing area in France. Archaeology shows that as early as the first century A.D., with the Roman conquest of Gaul, the Romans discovered that both sides of the Rhone Valley were treasure places for growing grapes, which became the birthplace of French wine.

2) The wine in the Rhone Valley is rich and colorful, and the main feature of its red wine is rich in taste and slightly spicy. Some people think it is suitable for Sichuan cuisine with Chinese food.

3) The Rhone Valley production area is distributed in a strip shape from north to south along the narrow strip of Rhone Valley with a length of about 200 kilometers, and its north is adjacent to Burgundy. The wine in North Rona is similar to Burgundy, and it is mainly composed of a single variety of wine or two or three kinds of grapes. Its south is bathed in Mediterranean sunshine and sea breeze, and it is made of many varieties of grapes, and some even use 13 varieties of grapes.

4) In France, the wine in the Rhone Valley is the strongest. The wine with the highest alcohol content in the world is produced in its southern region, with an alcohol content of 16.2 degrees. This is mainly due to the unique cobblestone landform in the south. Pebbles absorb the heat of the sun during the day and then give it to the vines at night, which makes the grapes more mature and have high alcohol content.

5) Rhone Valley is the second largest AOC wine producing area in France after Bordeaux. The wine it produces is mainly red wine, accounting for about 94% of the total output.

Verb (abbreviation of verb) Corsica producing area

1) Corsica's vines and wines are favored by ancient traditions.

2) The white wine in this area is elegant and sweet, while the red wine is very strong. The local rose wine not only has a strong spice flavor, but also has a fruity flavor.

4. Year of Wine

Climatic conditions have an important influence on wine production. The weather changes year after year, and the wine brewed is naturally different. Improving the maturity of wine, keeping grapes healthy and not being infected by germs are the basic requirements of a good year. Red wine and white wine have different weather requirements. The high temperature of autumn harvest is beneficial to the ripening of red grapes, but too high temperature often leads to insufficient acidity of white grapes, which leads to weakness and loss of characteristics of grapes.

In addition, even in the same producing area, the influence of weather changes on wine readings may not be the same. Different grape varieties, different drainage and heat-absorbing soil properties, and climate change in various small areas make the evaluation of the quality of the year not completely applicable to the whole producing area by analogy. There are many producing areas that brew different types of wine according to the change of year, and some special wines will only be produced when the climatic conditions are suitable in that year.

Since wine was sold in glass bottles at the end of17th century, the vintage of wine has always been of commercial value. Nowadays, almost all good quality wines are marked with year, with the only exceptions being vintage-free champagne and alcohol-fortified wines that have been cultivated in oak barrels for many years.

The following is a reference table for the years of important producing areas: O is insufficient * general * * general * * excellent * * * excellent.

Country and producing area 959493929 1908988878685 French Bordeaux red wine in other excellent years * * * (*) * * * * * * * * * * * * * * * * * * * * *. * * * O (*) * * * * * * * * * * * * * * * * * * * * * * French red wine * * * * * * * * * * * *