Grape cultivation has a long history and many varieties, which can be roughly divided into two categories: wine grapes and edible grapes. According to geographical distribution and ecological characteristics, it can be divided into three populations: Eurasian population, East Asian population and North American population. The inherent characteristics of each grape have certain decisive significance to the quality of wine. It can be said that any grape can make wine, but not all grapes can make good wine.
Suitable varieties for brewing red wine are:
(1) Cabernet Sauvignon. Eurasian species, native to France, 1892 was introduced into Yantai, Shandong Province from Western Europe. Red wine is ruby red, mellow and harmonious, full-bodied, with typical aroma of grass and green pepper and a long aftertaste. It is one of the important and precious dry red wines in the world.
(2) Snake Dragon Ball. Eurasian species, native to France, 1892 was introduced from western Europe to Yantai, Shandong Province, and has also been planted in Changli, Hebei Province in recent years. It is the sister line of Cabernet Sauvignon, and the dry red wine brewed is full of aroma, strength, fullness and vitality.
(3) Other varieties. Grape varieties such as Merlot, Camry, Syrah, Lanfa, and Jialiniang are also suitable for brewing red wine.
Varieties suitable for brewing dry white wine are:
(1) You are the most fragrant. Also known as Easterling, Eurasian species, native to southern France, 1892 was introduced to Yantai, Shandong Province from western Europe. At present, it is widely cultivated in Shandong Peninsula and the old course of the Yellow River. The wine is light yellow, fruity, mellow and has a long aftertaste. It is one of the rare varieties for brewing dry white wine.
(2) Chardonnay. Also known as Chardonnay, a Eurasian species, originated in France and was introduced from France in 1980. At present, it is cultivated in Hebei, Shandong, Henan, Shaanxi and Xinjiang. The wine is light yellow, fruity, soft and refreshing, and it is a valuable variety for producing aged dry white wine.
(3) Other varieties. Riesling and Sauvignon Blanc are also famous varieties for making dry white wine. How to classify wine?
(1) according to the color of the wine.
1, red wine. It is made from grapes with red skin and white meat or red skin and red meat. The wine contains colored substances in the peel or pulp and is a red-based wine.
2. White wine. Grapes with white skin and white meat or red skin and white meat are peeled and fermented. The color of this wine is mainly yellow.
3. Pink wine. It is fermented from colored grapes by partial leaching of colored substances, and its color is between red wine and white wine.
(2) According to the sugar content of wine.
1, dry wine. Due to different colors, it is divided into dry red wine, dry white wine and dry pink wine. Dry wine refers to wine with sugar content (calculated by glucose, the same below) less than or equal to 4.0g/L.
2. Semi-dry wine. Due to different colors, it is divided into semi-dry red wine, semi-dry white wine and semi-dry pink wine. Semi-dry wine refers to wine with sugar content of 4.1~12.0 g/L.
3. Semi-sweet wine. Due to different colors, it can be divided into semi-sweet red wine, semi-sweet white wine and semi-sweet pink wine. Semi-sweet wine refers to wine with sugar content of12.1~ 50.0 g/L.
4. Sweet wine. Due to different colors, it is divided into sweet red wine, sweet white wine and sweet pink wine. Semi-sweet wine refers to wine with sugar content greater than 50.1g/L.
Matters needing attention in wine purchase? With the improvement of people's living standards, people's requirements for consumer goods are becoming more and more healthy and natural. Wine is a smooth wine in the world, which has more nutritional value and health care function. It integrates culture, art, nutrition and fashion, and becomes the focus of consumers' attention in a wide variety of wines and drinks. The hot sale of wine makes some unscrupulous manufacturers produce fake and inferior products. They take advantage of consumers' lack of understanding of wine, blending so-called wine with "three essences and one water" (alcohol, essence, saccharin and water) and even chemical synthetic substances (such as artificial colors and thickeners), which harms consumers. Ordinary consumers can't correctly evaluate wine, and the so-called blended wine is difficult to distinguish only from physical and chemical indicators, so consumers had better buy the products of well-known enterprises. How to name wine? There are four types of wine names. Some are named after wine producing areas, and some are named after wine names or brands and factories.
For example, named after the region, there is Shirley, a famous place producing white wine in northeast France. Baozuli is also a famous wine producing area in eastern France. Rhine-As we all know, it is the most famous area in Germany where liquor is brewed.
If a wine is not well-known in the brewing area, or if it comes from a complex source but uses a well-known grape variety, these wines will be named after the grape variety, such as Weislin, which is widely planted and popular in grape producing areas all over the world. Chardonnay-it is a high-grade green grape, and some French champagne is also made from this grape. Sauvignon, Pi Nuo-It is the best red grape, and most of the best French red wine is made from it.
Some wines are not well-known in the brewing area, and the varieties of grapes used are also relatively miscellaneous, so the winemaker will give these wines a brand name. If this wine is promoted successfully, it can still be welcomed by people all over the world. For example, peach blossoms and pegasus are some good examples.
Some famous manufacturers, with a long history and rich brewing experience, will name a certain wine after their own factory names, such as the bouquet complex of red wines such as Louis latour, Delos and Moreau: the bouquet of wine is a concept with a specific meaning, which is very different from what people usually call bouquet (mellow). When we say the aroma of wine, we mean the aroma felt by our sense of smell (nasal cavity) and the taste felt by our sense of taste (oral cavity). Aroma has aroma (ar? 6? 1me) and bouquets. Aroma refers to the aroma characteristics of fresh wine (short-aged wine), including the inherent fruit aroma (primary aroma) of grape varieties and the aroma produced during fermentation (secondary aroma); Bouquet refers to the aroma formed in the process of wine aging, which is the aroma characteristic of aged wine, including oxidized bouquet formed by contact with air and reduced bouquet formed by storage in bottles isolated from air. Generally speaking, young wines will not have a bouquet, and old wines will lose their fragrance.
The primary aroma of grape varieties and its synergistic ratio with the secondary aroma of fermentation are the primary factors that determine the aroma quality of wine. The primary aroma of grape fruit is the main aroma, and the secondary aroma of fermentation is a new aroma component added to this aroma series. They may be pleasant, but they are not primitive and are not determined by the quality of soil and climate. They will gradually lose their olfactory characteristics during storage, and some fermented aroma components are easily volatilized and will be absorbed by carbon dioxide during fermentation. Therefore, new wine needs to be aged in the early stage of aging.
From the aroma of new wine to the aroma of old wine, it is a very complicated evolution process, and there will be a series of continuous or accompanying natural phenomena. It was found that due to the influence of air, chemical oxidation and cyclization made the aroma stronger, the aroma of fresh fruit weakened, and the mixed aroma became more uniform, complete and harmonious. Usually this change is noticed in the first summer. Fresh wine with richer original aroma can produce more bouquet. It's just that the fresh wine produced that year will never have a bouquet.
The change of polyphenols in tannin family is another source of wine aroma. When people mix a red wine with air, it is found that the tannin content in the wine will decrease, while the carbon dioxide content in the volatile matter will increase, which will produce more irritating volatile gases. Good tannins in good grape varieties can produce good wine aroma during aging. If the tannins of Cabernet Sauvignon change, it will have a good bouquet.
The formation of wine aroma can not be separated from the addition of trace wood components in oak barrels during storage. Aucklandia root should not cover up other fragrance types, nor should it replace other fragrance types, nor should it be artificially added. Old wine is not cooked in wooden barrels. We use wood roots just like cabinets, just to enhance the fragrance of other ingredients, not to replace them. Storing radix aucklandiae extracted from wine in oak barrels is beneficial to enrich and improve the aroma and taste of wine, but it should be noted that radix aucklandiae should be in an insignificant secondary position and cannot be directly equated with the aroma of wine. There are great differences in the use and habitual taste of Radix Aucklandiae in different regions. In Spain and Italy, people have done a lot of research and evaluation on the woody aroma in red wine and even white wine, and there are also many discussions in California, Australia, South Africa and Chile. Some fine wines in Bordeaux, France are kept in big oak barrels, and some are kept separately every year. Burgundy puts wine in small oak barrels, while consumers in Germany, Austria and Switzerland have a low evaluation of wood aroma, and they are more accustomed to drinking fresh wine.
The aging of wine is a long-term evolutionary process. Like vines and oak trees, tannins from old wood release vanillin. Similarly, 30-year-old wine will also have the fragrance of glutinous rice, ferns and mushrooms parasitic on wood. We can taste the rich and beautiful wine fragrance in the old cognac and yearbook.
It has been observed that in the first few years of wine aging, the improvement of wine aroma is due to the poor isolation of storage containers and barrels from the air. Wine can breathe slowly through wood, and oxygen in the air generates acetaldehyde. Their papaya aroma, almond aroma and walnut aroma replaced the primary and secondary aroma of wine, thus producing oxidized wine aroma. After bottling and storage, because this oxidation is almost suffocating, there is only a little cork effect, and the bouquet of wine is reduced, which is a reverse oxidation phenomenon. Wine contains a small amount of sulfur dioxide, which is more conducive to the occurrence of this reduction reaction, and the resulting bouquet is reduced bouquet. In addition, the photochemical reaction in the bottle can also promote the formation of wine fragrance. Table manners wine knowledge?
The table manners of wine were first formed in the west, and now they are gradually adopted by the international community. Wine is a common table drink for westerners, so we usually order food first, and then order wine according to the needs of food. Traditionally, guests should read the wine label before opening the bottle to confirm whether the type and year of the wine are consistent with the order. And then see if there are any traces of leaking wine at the sealing part of the bottle cap, and if the wine label is clean, then open the bottle. Open the bottle, take out the cork, and let the guests see if the cork is wet. If it is wet, it proves that this bottle of wine has adopted a reasonable preservation method, otherwise it is likely to deteriorate due to improper preservation. Guests can also smell the cork or try to drink it to further confirm the quality of the wine. You can't officially pour the wine until it is confirmed. When someone pours wine, guests can put their glasses on the table. If you don't want to pour more wine, shake the rim of the glass or cover it with your hand. It should be noted that before drinking, wipe off the oil stains on the corners of your mouth with a napkin, so as not to be unsightly and affect the feeling of wine fragrance. Banquet toasts in western countries generally choose between the main course and beets. When toasting, hold the cup in front of your eyes, look at each other, and at least take a sip of wine to show your respect. In terms of wine varieties, it should be arranged in the order of light before heavy, sweet before dry, white before red; In terms of quality, the more you drink, the higher the grade. Ordinary wine first, the highest wine at the end of the meal. For example, Changyu Cabernet Sauvignon, known as the "red wine treasure", is a high-grade wine carefully brewed with international fine grapes, which will bring endless aftertaste to people after meals. It should be noted that when changing the variety of wine, you must change another cup, otherwise it will be considered as a serious defect of service. China's wine ceremony is generally in accordance with international practice, but the service order is different. Services such as pouring wine are generally for guests, hosts, guests and other personnel. In family banquets, the elders come first, followed by the younger generation; Be a guest first, then a host. The most popular service order in the world is that the female guest comes first, then the male host, then the lady comes first, then the husband; The older comes before the younger; Women are in an absolute dominant position. In addition, China often has the habit of persuading wine at banquets, but many countries in the world take this as a taboo and should handle it as appropriate.
Good wine is good for health.
The transformation of wine in human body is different from most foods. Wine can be absorbed by human body without pre-digestion, especially when drunk on an empty stomach. After drinking for 30-60 minutes, the content of free ethanol in human body reaches the maximum, accounting for 75% of the total ethanol in wine. If you drink alcohol with a meal, the wine enters the digestive stage together with other foods. At this time, the absorption speed of wine is also relatively slow, which takes about 1-3 hours. In the next 4 hours, the alcohol content in human blood decreased rapidly and disappeared after about 7 hours. 95% of the wine absorbed by the human body is oxidized to provide heat energy. This oxidation mainly occurs in the first few hours after drinking alcohol, and mainly occurs in the liver. According to the amount of alcohol consumed at the same time and the types of other foods (especially glucose), the liver can fix a small amount of alcohol, thus gradually purifying the blood. Reasonable and moderate drinking. Although alcohol plays an important role in health, it does not encourage people to drink alcohol regardless of occasion and without restriction. In the right situation, drinking alcohol in moderation and correctly is good for health. First of all, people who drink regularly must not forget to drink water. The daily water consumption should be around 1 ~ 1.5 liter. Secondly, wine has always been used as a table drink and should be eaten with other foods, preferably at meals. According to the test, the antioxidant capacity of wine will be reflected within 30 ~ 60 minutes after drinking. Drinking wine while eating will help to give full play to the function of eliminating active oxygen in wine. Drinking wine in this way can not only increase appetite and help digestion, but also reduce the absorption of alcohol, and the alcohol concentration in the blood can be reduced by about half compared with that on an empty stomach. Third, drink alcohol in moderation. According to the research results of Australian scientist 1997, for good drinkers, it is best for men to drink 1 ~ 4 glasses of wine every day, and it is best for women to drink 1 ~ 2 glasses of wine every day. The death rate of heart disease of these drinkers is about 30% of that of non-drinkers. 1in March, 1997, Dr. 0 r Gozo of the Central Hospital of Bordeaux University reported that the elderly who drink 3-4 glasses of red wine every day have a 25% probability of developing dementia and premature senility dementia compared with those who don't drink.