Classification of wine, what are dry, semi-dry, semi-sweet and sweet wines?

China has a long history of brewing, and in the long-term development process, many fine wines known as "divine products" or "manna" have been brewed. In the Tang Dynasty (6 18-907), famous poets such as Li Bai, Bai Juyi and Du Fu all had well-known wine poems. According to historical records, people in China had the habit of drinking in the Shang Dynasty (about 3700 years ago), and they used drinking to worship the gods. After the Han Dynasty (25- 189) and the Tang Dynasty, the production of all kinds of liquor, medicinal liquor and fruit wine developed to a certain extent except yellow rice wine.

There are many kinds of Chinese wines with unique styles, which can be roughly divided into:

1, according to alcohol content:

High alcohol content (5 1%-67%)

Moderate alcohol (38%-50%)

Low alcohol (less than 38%)

2, according to the sugar content of wine:

Sweet white wine (over 10%)

Semi-sweet liquor (5%- 10%)

Semi-dry liquor (0.5%-5%)

Dry liquor (less than 0.5%)

3, according to the production method of wine points:

Brew wine

tequila

Mixed wine

4, according to the type of goods:

Chinese Baijiu

yellow rice wine

beer

fruity wine

medicinal liquor

Imitation of foreign wine

Second, yellow rice wine:

Yellow rice wine is a unique traditional brewing wine in China with a history of more than 3,000 years. It is named yellow rice wine because its wine is yellow. Yellow rice wine is made of glutinous rice, rice or millet as the main raw materials through cooking, saccharification, fermentation and pressing. Yellow rice wine is a low-alcohol (15%- 18%) original juice wine with golden or reddish-brown color, which contains sugars, amino acids, vitamins and various extracts, and has high nutritional value. The finished yellow rice wine was sterilized by decocting method and sealed in a pottery jar. The older the wine, the more fragrant it is in the pottery altar, also called old wine.

Classification of yellow rice wine:

There are many varieties of yellow rice wine, with different production methods and flavors. They are mainly produced in the lower reaches of the Yangtze River in China, especially in Shaoxing, Zhejiang. Yellow rice wine can be roughly divided into:

1, divided by raw materials and koji

yellow rice wine

Wine and wheat koji are used as saccharifying agent and starter. Mainly produced in southern China.

Xiaomi rice wine

Bran koji made by Aspergillus oryzae was used as saccharifying starter. Mainly produced in northern China.

Rice wine

It is an improved yellow rice wine, with Mitraga yeast as saccharifying starter. Location: China, Jilin and Shandong.

Monascus yellow rice wine

Using glutinous rice as raw material and red yeast as saccharifying starter. Location: China, Fujian and Zhejiang.

2, according to the production method:

Rice wine is soaked in water for two days and two nights, then steamed into rice, and then sprayed with cold water to reach the optimal temperature for saccharification and fermentation. Mixing with medicated liquor, special wheat starter and water, saccharifying and fermenting for 45 days. This method is mainly used in the production of sweet yellow rice wine.

Tanmi rice wine

Soak glutinous rice in clear water 16 to 20 days, take out rice grains, and separate slurry. The rice grains are steamed into rice, then spread on bamboo mats and cooled with air to reach the predetermined fermentation temperature. Adding a certain amount of distiller's yeast, wheat yeast, clear water and rice pulp, saccharifying and fermenting for 60-80 days. The quality of yellow rice wine produced by this method is generally better than that produced by drenching rice.

Rice wine by feeding method

Divide glutinous rice raw materials into several batches. The first batch of yeast was made from inverted rice, and then new raw materials were added in batches to keep the fermentation going. Compared with yellow rice wine produced by pouring rice and spreading rice, the yellow rice wine produced by this method has deeper fermentation and higher utilization rate of raw materials. This is one of the ancient brewing methods in China. It was popular as early as the Eastern Han Dynasty. This traditional craft is still used in many places in China. The famous Shaoxing yellow rice wine is its typical representative.

3. According to taste or sugar content:

Sweet white wine (over 10%)

Semi-sweet liquor (5%- 10%)

Semi-dry liquor (0.5%-5%)

Dry liquor (less than 0.5%)

4, according to other different ways:

Name the wine according to its color:

Ruyuan red wine (amber)

Bamboo leaf green (light green)

Black wine (dark black)

Red wine (red and yellow)

According to the different processing technology:

Rice wine (raw rice consumption increased)

Old-fashioned wine (acid water soaked in rice is repeatedly boiled instead of acid water soaked in rice to increase acidity, which is used to cultivate yeast)

Named according to the packaging method:

Flower carving (painting and carving various patterns and patterns outside the jar)

Named according to special purpose:

Daughter red (when the daughter was born, she buried the jar in the ground and took it out when she got married to toast the guests)

Third, China liquor:

Liquor is a traditional distilled liquor in China. Also known as "shochu" and "dry in vain". According to Compendium of Materia Medica, "shochu is not an ancient method, which was founded in the Yuan Dynasty. Its method is to use strong liquor and distiller's grains into retort, steamed gas and utensils? It can be concluded that liquor production in China has a long history. China liquor is made from starch-rich crops such as grains and potatoes through fermentation and distillation. Alcohol is generally above 40 degrees, but there are also low-alcohol wines below 40 degrees.

The liquor of China Liquor is clear and transparent, pure in texture, non-turbid, rich in aroma, mellow and soft, with strong excitability, lingering fragrance after drinking and long aftertaste. It is produced in all regions of China, especially in Shanxi, Sichuan and Guizhou. Famous wines from different regions have their own unique styles.

China liquor evolved from yellow rice wine. Although distiller's yeast and medicinal liquor have been used to make wine in China, only low-alcohol yellow rice wine can be brewed before distiller appears. After the distiller appeared, the liquor brewed with distiller's yeast and medicinal liquor could be distilled to obtain distilled liquor with high alcohol content, namely China liquor.

Classification of Chinese liquor;

There are many kinds of liquor, and their preparation methods and flavors are different. Liquor can be roughly divided into:

1, according to production raw materials:

Cereal wine is made from sorghum, corn, rice and barley. Most famous white spirits are of this kind.

Dried potato wine

Is prepared from sweet potato, potato and cassava. Potato crops are rich in starch and sugar, easy to be cooked and gelatinized, and the yield of liquor is higher than that of grain liquor, but the quality of liquor is not as good as that of grain liquor, and most of them are ordinary liquor.

Other raw materials wine

It is brewed by agricultural and sideline products rich in starch and sugar and wild plants. Such as rice bran, sorghum bran, sugarcane, Smilax glabra and kudzuvine root. The quality of this wine is not as good as that of grain wine and dry potato wine.

2. According to the brewing koji:

Daqu (wheat koji) (a crude preparation naturally propagated by microorganisms) is used as saccharifying agent and liquor-making koji in Daqu liquor. Named for its shape like a big brick. Distilled fermented grains turned into white wine. It has the characteristics of rich flavor, mellow taste and sweetness after drinking. Most of them are famous wines and high-quality wines. However, due to the large grain consumption and long production cycle, the development is limited.

Xiaoqu liquor

Xiaoqu (rice koji) (compared with Daqu, it is also called medicinal koji or medicinal liquor because of the addition of various medicinal materials) is used as saccharifying agent and liquor-making koji. This wine is suitable for production in areas with high temperature. Elegant aroma, sweet taste, but not as good as Daqu wine.

Bran koji

It is made from bran koji by artificial culture. Because of the short production cycle, it is made of saccharifying agent and yeast as starter. Its characteristics are high liquor yield, grain saving and short production cycle, but the quality of liquor is not as good as Daqu liquor and Xiaoqu liquor.

Tune,

Daqu mixed wine

There is a ditty first, then a Daqu, and the wine has a unique style.

3. According to the fragrance type:

Maotai-flavor liquor, represented by Guotai liquor, is characterized by mellow liquor quality, rich maotai flavor, elegant aroma, softness and sweetness, and it will last for a long time after being poured into a cup.

Luzhou-flavor liquor

Luzhou Laojiao Tequ, as the representative, is characterized by mellow aroma, long aftertaste and delicate fragrance after drinking.

Fen-flavor liquor

Represented by Fenjiu. Its characteristics are bright liquid crystal, elegant wine, mellow and soft wine, sweet and refreshing.

rice aromatic chinese spirits

Take Guilin Sanhua Liquor as the representative. This wine is mainly fermented from rice. It is characterized by Qing Xiang soft wine, elegance and purity, and a pleasant aftertaste.

Other aromatic wines

Because of the different specific wine types, it is subdivided into several small flavor types. For example:

Medicinal liquor, represented by Dongjiu.

Sesame-flavor liquor is represented by Jingzhi Baigan.

Maotai-flavor liquor is represented by ice-baked sauce-flavor jade.

4, according to the alcohol content in liquor:

High alcohol content (5 1%-67%)

Moderate alcohol (38%-50%)

Low alcohol (less than 38%)

Fourth, the classification of wine.

The so-called "wine" refers to alcoholic beverages made from fresh grapes. According to their different characteristics, they can be divided into five categories:

1, white wine:

It is made by peeling white grapes or red grapes. It can be divided into sweet and unsweetened.

If it is not sweet liquor, its suitable drinking temperature is 10~ 12℃. The suitable drinking temperature of sweet liquor is 5 ~ 65438 00℃.

White wine is suitable for cooking with light foods such as seafood, fish and poultry.

2. Red wine

Fermented from red grapes with skins.

The taste is not dry, but sweet.

Its suitable drinking temperature is 65438 04 ~ 20℃. The light red wine produced in beaujolais is suitable for drinking at 12~ 14℃.

Red wine is suitable for beef, pork, mutton, cheese and other foods with heavy taste.

3.rose wine

It is made of red grapes, but the mixed soaking time of juice and peel is shorter, so the color is lighter.

The suitable drinking temperature is 10~ 12℃.

Can be paired with moderate food.

4. Champagne sparkling wine

In fact, it should be divided into two types:

Champagne (champagne)

Sparkling wine (sparkling wine)

Champagne (champagne)

According to the regulations of the French government, only sparkling wine produced in champagne area of France can be called champagne, and other places can only be called sparkling wine.

Champagne is located in a small area in the northeast of France, about 145 km from Paris. Because of the fertile soil, suitable climate, unique and rare grape varieties in this area, champagne is world-famous.

Champagne is made by natural fermentation twice in a bottle to produce carbon dioxide. It can be drunk alone, with appetizers or seafood, and it is also an indispensable drink for festive banquets. The suitable drinking temperature is 5℃- 10℃.

Sparkling wine

It is brewed in the traditional way outside French champagne. Or artificially add carbon dioxide into the barrel and bottle it.

It can be drunk alone or with white meat and seafood, and is an indispensable drink for holiday banquets. The suitable drinking temperature is 5℃- 10℃.

Step 5 strengthen wine

Brandy is added in the process of wine fermentation, so it contains higher alcohol content and sweetness than ordinary wine. Such as port wine and sherry.

As an after-dinner wine, it can be drunk alone or with desserts or cigars.