When it comes to wine, it’s helpful to understand its different types. Wine is broadly categorized into three types: still wine (including red, white, and rosé), sparkling wine (like champagne), and fortified wine (which has an alcohol content higher than 16 degrees).
The size of the wine bottle has a certain impact on the quality of the wine, its preservation and transportation. Here are some specific influencing factors:
Capacity: 750ml is the mainstream capacity of the wine bottle, which can meet the drinking needs of normal people without being too bulky. At the same time, this capacity is also convenient for production, transportation and storage.
Bottle shape: In order to facilitate pouring and viewing the wine, the bottle is generally designed to be round or square. In addition, some special bottle designs, such as Burgundy bottles and Bordeaux bottles, can also better adapt to the preservation and transportation of different types of red wine.
1.Still wine
As the name implies, still wine is wine that does not contain carbon dioxide. After opening the bottle and pouring it into the glass, no bubbles will appear. When brewing still wine, wine grapes generally go through the steps of screening, stem removal, crushing, fermentation, pressing, aging and bottling after picking. Carbon dioxide is a natural product of the fermentation process.
The brewing of still wine mostly allows carbon dioxide to overflow from the fermentation container, so the finished wine generally does not contain carbon dioxide. However, in some special cases, such as the sugar in the wine in the bottle begins a secondary fermentation due to yeast, some still wines may also contain a few bubbles. At this time, you only need to pour the wine into a decanter to remove these bubbles.
Still wine is the largest category among the three major categories, and most of the wines seen on the market are still wines.
- Sparkling wine
Compared to still wine, sparkling wine incorporates a lot of carbon dioxide. After opening the bottle or pouring it into the glass, you can see bubbles rising from the wine continuously. The carbon dioxide in sparkling wine generally comes from secondary fermentation. After the alcohol fermentation produces a still base wine, the base wine, sugar, yeast and yeast nutrient solution are put into a sealed wine bottle or fermentation tank for secondary fermentation.
The carbon dioxide produced in this process cannot escape and will be integrated into the wine. Of course, some sparkling wines only undergo one fermentation. At the beginning of the alcohol fermentation, carbon dioxide is allowed to overflow. After a period of time, the fermentation tank is sealed to retain carbon dioxide. Finally, the fermentation is stopped by cooling the wine, and a sparkling wine with a lower alcohol content is obtained.
- Fortified wine
From the perspective of whether there are bubbles in the wine, fortified wine is also a still wine. However, when brewing fortified wine, the winemaker will add high-alcohol neutral spirits to the wine during or after the alcohol fermentation to increase the alcohol content of the wine. The final alcohol content of the wine is generally 15%-22% abv.
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