Why do you need to drink red wine with an alcohol content above 13.5%?
Why do you need to drink red wine with an alcohol content above 13.5%? Wine has now become an indispensable "alcoholic" beverage in people's daily lives. Wine is not just a patent for the Chinese. Almost all ethnic groups in the world have the habit of drinking. So, why do we need to drink wine with a concentration of 13.5 degrees or above? Why should you drink red wine with an alcohol content above 13.5% 1
Because: Red wine with an alcohol content above 13% has a richer taste and the sweetness of the wine will be higher. Red wine with a temperature lower than 13 degrees will taste lighter and taste more like juice.
Red wine is a fruit wine made by fermenting grapes, blueberries and other fruits through a combination of traditional and scientific methods. The typical red wines are grape red wine and blueberry red wine. There are many ways to classify wine. In terms of finished product color, it can be divided into three categories: red wine, white wine and pink wine.
Red wine can be subdivided into dry red wine, semi-dry red wine, semi-sweet red wine and sweet red wine, while white wine can be subdivided into dry white wine, semi-dry white wine and semi-sweet wine. White wine and sweet white wine. Pink wine is also called rosé wine and rose wine. The wine made from bayberry is called bayberry red wine. There is also a blueberry red wine made from blueberries.
The composition of red wine is quite simple. It is a fruit wine brewed through natural fermentation. The largest component is grape juice, accounting for more than 80%, followed by the natural fermentation of the sugar in the grapes. The resulting alcohol is generally between 10 and 30, and the remaining substances are more than 1,000, of which more than 300 are more important. Other important components of red wine include tartaric acid, pectin, minerals and tannins.
Wine is a fermented wine, and its ingredients are very different from those of white wine. Fermented wine generally has a strong stamina. The same amount of fermented wine and distilled liquor, even if the alcohol content is lower, will warm up quickly after drinking, penetrate into the blood quickly, make you faint quickly, and drink too much will make you drunk for a long time. Why do you need to drink red wine with more than 13.5 degrees 2
What is the alcohol content of red wine?
Anyone who has drank red wine should know that the alcohol content is marked on the packaging label of red wine, but some people do not fully understand the alcohol content of red wine. In fact, this is easy to understand, because red wine is also wine. Since it is wine, it contains alcohol, and the alcohol content, as the name suggests, refers to the alcohol content in red wine.
For example, the alcohol content is 8.5 degrees, which means that there must be at least 8.5 ml of alcohol in 100 ml of red wine. It has the same meaning as the alcohol content of liquor, beer, rice wine, rice wine, etc. that we usually drink. Therefore, we should not be unnecessarily curious because of different types of wine.
Red wine can also be divided into low-alcohol red wine, medium-alcohol red wine and high-alcohol red wine. Just like our white wine, white wine below 40 degrees is usually called low-alcohol white wine, while white wine above 50 degrees is called low-alcohol white wine. Call it high-strength liquor. So how is the alcohol content of red wine divided?
1. Low-alcohol red wine: Red wine with an alcohol content below 10 is called low-alcohol red wine. According to regulations, the minimum alcohol content of wine cannot be less than 8vol. But there are also other cases. The alcohol content of some sparkling wines is between 5 and 8 vol, such as Italian Moscato Dasti or Frizzante. Therefore, low-alcohol red wines are mostly sparkling red wines that contain carbon dioxide.
2. Medium red wine: also called "static red wine", usually with an alcohol content between 10 and 15 vol, it is a mainstream product among wines, which is most of the red wine we drink. Their alcohol content is within this range.
3. High-strength red wine: In the red wine family, high-strength red wine is also called "fortified red wine".
Some people may ask, there is a minimum alcohol content limit for red wine, but why is there no maximum alcohol content limit? So how high can the highest level of red wine be? This is because the alcohol in red wine is obtained by converting sugar into sugar by a kind of microorganism "yeast", and the physiological function of yeast does not allow sugar to continue to move in alcohol above 17 degrees, which is equivalent to the fermentation of sugar into alcohol. The process has set up a natural barrier. Therefore, 16 degrees is already considered an "altitude number"! So, even if you want to go high, you can’t go high!
In this case, is the maximum alcohol content of red wine fixed at 16 degrees? Of course not, because the high-alcohol red wine on the market has an alcohol content between 16 and 21 vol, such as common Sherry, Port, etc. So what's going on? Because they are fortified wines, and fortified wines refer to wines in which brandy or edible alcohol is added to strengthen the wine during or after fermentation. Therefore, the alcohol content is higher.
Therefore, the alcohol content of red wine can exceed the maximum limit of 16 degrees. It is not due to natural fermentation, but to the addition of additional alcohol or edible alcohol. Isn’t this easy to understand? Why should you drink red wine with a temperature above 13.5%?
When buying red wine, is 14% better than 13%? An article to help you understand the "alcohol content" of red wine
When buying wine, there is one factor that wine lovers will never ignore: alcohol content.
The alcohol content we often talk about is actually the percentage of alcohol in the body of the wine, but beer is an exception. The alcohol content on the beer bottle refers not to the alcohol concentration, but to the original wort concentration. This value is higher than the real wort concentration. Higher alcohol concentration.
However, there is also a law in beer: the higher the concentration of the original wort, the mellower the flavor.
For liquor, 38%, 42% and 53% are usually more popular. In particular, the best temperature for strong-flavor liquor is 52 degrees, while the best temperature for Maotai-flavor liquor is 53 degrees.
Finally, let’s talk about red wine. Red wine is divided into four categories: dry, semi-dry, semi-sweet and sweet. The alcohol content of dry and semi-dry red wine is generally 10° to 12°, while the alcohol content of semi-sweet and sweet red wine is 12° to 15°. °. In supermarkets, the "alcohol content" of our common red wines is mostly between 12.5 and 13.5 degrees. It is rare to encounter red wines with 14 degrees or above. Generally, more than 16 degrees is the upper limit. This is because when the alcohol content reaches this value, the yeast will stop breathing and cannot ferment anymore, so the alcohol content will naturally not increase.
There has always been a saying in the red wine circle: 14% red wine is better than 13% red wine. Is this really true? Let’s talk about this issue below.
First, you need to understand where the alcohol in wine comes from. As we all know, sugar can be converted into alcohol and carbon dioxide under the action of yeast. This principle is used in fermentation and wine making.
The fermentation process begins when the yeast eats the sugar bit by bit. But where does the sugar come from? The grapes themselves, of course! Grapes used to make wine often have a lot of concentrated sugar, which is due to the photosynthesis of the plant itself. That is, under certain conditions such as light and chlorophyll, plants can convert carbon dioxide and water into sugar and oxygen.
Therefore, generally speaking, the higher the sugar content in the grapes, the higher the "alcohol content" of the red wine.
At the same time, the sugar content in the grapes also determines the quality of the grapes. Therefore, grapes with higher sugar content are more suitable for making red wine, and the higher the quality of the wine. From this perspective, red wine with a higher "alcohol content" is indeed derived from high-quality grapes and naturally has better wine quality. That is, 14-degree red wine is better than 13-degree red wine.
But in fact, alcohol content is only one of the factors that determine the quality of red wine. Other factors that affect the quality of red wine include tannin, acidity, sweetness and aroma. The amounts of these five must be harmonious with each other and complement each other. Balance can bring a better taste experience to drinkers.
If the alcohol content is simply high and the other ingredients are not high, then the strong and pungent alcohol will cover up other flavors of the wine and bring an unpleasant taste experience;
On the contrary, Alcohol content lower than it should be will also lead to an unbalanced taste and not enough to support the body of the wine, resulting in a bland taste;
For a wine with a balanced structure, even a high alcohol content will not make people feel tired. I feel that there is a particularly prominent alcohol smell. This is the importance of balance!
To sum up, the alcohol content can only affect the quality of the wine, but cannot determine the quality of the wine. Therefore, the statement that 14 wines are better than 13 wines is not true! It’s not that the higher the alcohol content, the better. A high alcohol content is not necessarily a good wine, and there are also good wines with a low alcohol content.