according to the definition of wine, wine is brewed by grape fermentation, and its quality depends on the raw materials first, and then on the technology. The production process of wine is a process of concentrating and perfectly embodying the excellent potential of grape raw materials into wine, so as a wine, it should have the aroma of grape varieties, the aroma produced by fermentation and the aroma produced by aging. This kind of taste should be pleasant, complex and layered. The so-called aroma of grape varieties, which is usually called fruity aroma, should come entirely from nature-grapes, not artificially added.
in wine, according to different varieties of raw materials and different technological requirements, wine can be divided into several types. In terms of color, wine can be divided into red wine, white wine and pink wine, which mainly depends on the amount of pigment on the grape skin during fermentation. In addition, according to the different sugar content of the final product, wine can also be divided into dry wine, semi-dry wine, semi-sweet wine and sweet wine.
At present, there are many kinds of wines sold in the market. There are many real and high-quality wines here, but there are also many inferior and false wines. The properties of their products are far from those of wine: some have added a lot of water and alcohol; Some don't use grapes at all or use a small amount of grapes; Some have added chemical additives such as artificial pigments; Some rely on blending without any fermentation; Some alcohol content is around 4% or even lower. The appearance of these products has seriously disrupted the market order.
the quality of wine can be judged from three main aspects, namely, physical and chemical indicators, hygiene indicators and sensory indicators. Among them, the physical and chemical index is to specify the most basic characteristics of wine, that is, the minimum content of components it should reach, such as alcohol, sugar content, acidity, sulfur dioxide, etc. Hygienic index is to measure the degree of wine pollution by microorganisms or heavy metals; Sensory index is an important method to judge the quality of wine and a comprehensive evaluation of wine quality.
Faced with a wide variety of wine products, consumers need to purchase and consume them seriously and scientifically.
first, judge the quality from the implementation standard. According to the provisions of China's food labeling standards, the label of wine should be marked with the standards implemented by the product. At present, there are three standards implemented in the wine industry: the first is the national standard GB/T 1537-94 "Wine", which requires that the products are made from grapes or grape juice by full or partial fermentation, and the alcohol content is greater than or equal to 7% (V/V), and other requirements are stipulated. The wine produced according to this standard is real wine. Secondly, it is the industry standard QB/T 198-94 "Half Juice Wine", which defines the products as non-original juice wine blended with more than or equal to 5% grape wine, and such products are mixed with different amounts of water, alcohol and additives. The third type is the enterprise standard starting with Q. At present, the quality of products implementing such standards is very different. Some enterprises have set standards higher than the national standards, while some enterprises, especially some small enterprises, have set standards far below the requirements of national standards and industry standards, which are simply tailored for inferior wines.
therefore, the quality level of wine can be roughly judged only from the standards implemented by enterprises. Generally speaking, the products that implement the national standard should be wines with better quality; The quality level of products subject to the line standard is generally lower than that of products subject to the national standard; The products subject to enterprise standards are generally poor or even inferior in quality, except that a few large enterprises have formulated enterprise standards higher than the recommended standards of the industry or the country. Especially in the standard provisions, some enterprises set the index of "dry extract" far below the national standard or line standard, and some even avoid this index, and there is no provision for it at all. This kind of wine must be artificially blended and is fake wine. In addition, the products of some enterprises that carry out non-standard production can not be included in the purchase.
secondly, judge the quality from the level of alcohol. Alcohol content is a must in wine labels. According to the wine standard, the alcohol content of wine should not be less than 7% (v/v), the alcohol content of wine processed by normal technology should be around 11% (v/v), and some special products can be between 7% and 24% (v/v). When the alcohol content in wine is less than 7% (v/v), one reason may be the poor quality of grape raw materials; Another reason is that grapes are not fermented at all, both of which are the reasons for the poor quality of wine. In addition, the alcohol content is too low, which affects the shelf life of wine and makes it difficult to guarantee the quality.
third, judge the quality from the sensory characteristics. Appearance: The appearance of a good wine should be clear and transparent (dark wine can be opaque), shiny, its color is consistent with the name of the wine, and its color is natural and pleasing to the eye; Poor-quality wine, or dull, or the color does not match the name of the wine, has no natural feeling, or the color is gorgeous, but it has obvious artificial color feeling. Aroma: Wine is a fermented product, and its aroma should be the fruit aroma of grapes, fermented wine aroma and aged mellow aroma, which should be balanced, coordinated and integrated, elegant and pleasant; Poor quality wine does not have these characteristics, or it has a prominent and violent fruit flavor (plus essence), or an outstanding alcohol flavor, or has other peculiar smells, which makes people smell and hate. Taste: The taste of any good wine should be comfortable and pleasant, with delicate and soft aromas, full-bodied and complete, layered and structured, and a long aftertaste; Poor quality wine, or has an off-flavor, or an outstanding aroma, or has a thin body without layering, or has no aftertaste.
Reference: Kang Yi.