Wine classification ( colour ,taste , content ).

 Wine:-

 Wine is an alcoholic beverages obtained from the fermented juice of freshly harvested grapes . It is prepared from both white and black grapes .There are many varieties of grapes produced and not all of them are used in the production of wine . The colour, flavour ,and aroma of the wine are largely influenced by the type of grapes used in the production .

                

Classification of wine :-

 Wine is a classified on the basis of colour ,taste ,and content .

Colour:-

 Wine is classified according to colour,such as white wine ,red wine ,rose wine ( pink wine ) and blush wine .

• White wine :-Thecolour of white wine ranges from pale straw with a green tinge to dark gold . It is produced from both white and black grapes .If produced from black grapes , the skin of the grapes must be removed soon after crushing ,to prevent the ‘ must ' ( pressed grapes ) , taking on the colour from the pigments present in the skin .
• Red wine:-The colour of red wine ranges from purple when young and to brick red as it ages . It is produced from red grapes . The skin is allowed to remain with the fermenting must either throughout the process or half way through . The colouring pigments present in the skin give colour to the wine .
• Rose wine :-This wine is light pink in colour which is produced from the mixture of white and red grapes or only from red grapes. The skin of the black grapes is allowed to remain in contact with the must  , till the required tinge is obtained . It takes about 24-36 hours depending on the intensity of rose colour required . Once the required colour is obtained , the skin is removed . It is legally permitted in some countries to blend small quantity of red with white wine  .
• Blush wine :-It is a new style of rose wine developed in California . Skins of black grapes are allowed to  macerate with the must for a very short period which produces a very light pink coloured wine .

Taste :-

   According to the taste ,wine is classified into dry , medium ,and sweet .

• Dry wine:-It is produced when all the sugar is converted to alcoholic .
• Medium wine :-It is neither too dry nor too sweet . It has traces of sugar left after the Fermentation .
• Sweet wine :-It is obtained when there is some sugar left after fermentation , stopped naturally or intentionally by the manufacturer .

( Note :- Red wines are dry and white are both dry and sweet in taste . The tastes - dry and sweet - range from medium to extremes .

Content :-

Based on the content of the wine ,wine is classified as still , sparkling , fortified , aromatized ,and tonic wine .

• Still wine / Table wine :-It is a kind of wine obtained by the natural fermentation process without adding anything else . The carbon dioxide (CO2) produced during fermentation is allowed to escape . This type of wine is also termed as table wine . The alcoholic content is 10-14% abv . 
• Sparkling wine :-These are the wines bottled with Carbon dioxide (CO2) produced during fermentation . The gas is prevented from escaping . The trapped gas is the result of secondary fermentation either in the bottle or in the sealed tank . Some manufacturers impregnate the wine with the gas . It gives effervescence or sparkling to the wine . The alcoholic percentage is between 10- 13% . The glasses used sparkling wine must be thick to withstand the pressure of the gas behind the cork . 
• Fortified wine:-  The alcoholic strength of the wine is increased with the addition of brandy either during or at the end of the Fermentation . The alcoholic strength of the fortified wines range from 16-32%abv .This type of wine is also termed as  heavy wine .
• Aromatic wine :-  These wines are fortified and aromatize with herbs ,bark  , spices ,roots ,etc .The alcoholic content is 14-20% abv.
• Tonic wine :-This wine has health improvers added to it .