The origin of red

The origin of the wine - "Old World wine" and the "New World wine" in many of the world's red wine production, marketing resources, distributed Old World wine "and the" new world wines. Old World wines generally in Europe (particularly France and Italy), the international wine market price is a bit expensive. "New world wine red wine red wine in Australia, Chile and other countries. French wine obtained from the use of bovine blood pigment range, the mad cow disease concerns, the impact of the French wine sales. Australia and Chile, thanks to its location in the wine-growing areas where almost no pollution, to Chilean wines in Australia and is well known in the international market. Australian wine, pure plant pigments in the grape skins sophisticated palette, palette of natural materials in the wine sector initiative.
Red wine

  Red wine
Edit this paragraph conceptual difference
Red wine and dry red
The so-called dry wine (dry white wine, dry red wine), only the quantity of wine and have no other significance. In accordance with the provisions of this Standard, the sugar content of the dry wines of 4.0 g / l or less. The low sugar content of this type of wine, not sweet, so more demonstration of fruit grapes, fermentation and maturation bouquet left the rest. Wine is made in the traditional sweet wine, sugar content of 50.0 g / L
Dry red wine "dry" is a word borrowed from the champagne bottle, which does not add water, spices, alcohol and other additives, the direct use of pure grape wine brewing. Red grape juice, grape skin because it does not eliminate nuclear grape juice to drink, the wine was then filtered brewing process, the color of grape skin, a dry red wine. There are two types of dry red wine, a simple filter that another residue remains pressed. Squeezed dry red wine contains tannins, even thicker taste. The dry, sweet red drink. China, some people drink dry red wine, such as mixing a drink Sprite This suggests that alcohol consumption is healthy to drink, dry red wine, but orthodox.
Red wine

  Red wine
Wine and red wine
Many people think that wine. In fact, there is some difference between the two wines.
Wide wines. Generally there are two broad categories sparkling wine and champagne. Sparkling wine was divided into three kinds of liquor, wine and rose wine, sparkling Champagne. In addition, add the brandy and sherry, join the grassroots, bark, adopting traditional medicinal liquor absinthe Justice beer, wine similar products. But in general, you can wine be divided into five types:
(1) Static wine - red wine, white wine, rose wine
(2) Champagne - Champagne
(3) fortified wine - Porter, Shirley, natural liqueurs
(4) flavored wine - absinthe
(5) It promises liqueur
The following is the introduction to the first static wines, sparkling wines and fortified wines in three categories.
Still wines: Wines of static, to prevent the carbon dioxide after fermentation, also known as non-sparkling. This wine is a traditional wine alcohol content of products is about 8% -13%. According to the different kinds of beer stuffed vine, split drinks, wine and rose wine.
Liquid fermentation of grape juice only, and the incubation period is generally the time, refreshing taste, low tannin, fruity and acidic fruits.
Wine grape skins, pulp, seeds and juice fermented and cultured for more than a year. Flavors include tannin than white wine is dense and not sweet astringent, but because a higher degree of fermentation, the wine than white wine stable validity of several years.
Wine Grapes: Join other high concentrations of fermentation fermented wine or alcohol in the last two categories, approximately 15% to 22%. The incubation period is long, and mixed with the wine produced in different years and more stable, longer shelf life. Spanish sherry is a leader in its class.
Wine composition: he is not only a solution of water and alcohol, the rich connotations:
  1. A.80% water. This biological importance of clean water is drawn directly from the soil in the vineyard.
  2. B.9.5 15% ethanol alcohol. Through the fermentation of sugar, a little sweet but mellow flavor of the wine.
  3. C. was obtained. Certain derivatives of grapes, such as tartaric acid, malic acid, citric acid, and, under certain fermentation and lactic fermentation causes, such as lactic acid and acetic acid. Acid plays an important role in the main wine-sour taste and balanced.
  4. D. phenolic compounds. 1-5 g per liter, they are mostly natural red pigment and tannin, a substance determines the color and texture of the wine.
  5. E. 5 g of sugar and 0.2 liters. Different types of wine, how many different baby.
  6. F. aromatic substances (several hundred mg) per liter, they are volatile, many different types.
G. amino acids, proteins and vitamins (C, B1, B2, B12 and PP). They affect the nutritional quality of wine.
Therefore, the beneficial effects of moderate wine consumption on human health, protect blood vessels, prevent atherosclerosis, lower cholesterol levels.
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