What is the difference between making and drinking red and white wine?

Upstairs is very complete, I'll talk about the pairing, red wine is generally paired with red meat (steak, mutton, etc.).White wine with seafood, champagne with caviar, and aperitif with gin and tonic appetizer.

Red wine is made using the following methods: Harvesting (using red wine grape varieties) - Breaking the skin and stemming (removing the stems and crushing the fruit) - Fermentation (After breaking the skin and removing the stems, the fruits and seeds are placed in the vats and fermented by yeast. The sugars in grape juice are converted into alcohol.

Red and blue pigments are produced from the skins and tannins, and astringent tannins are produced from the skins and seeds) - Press (after fermentation, the juice is pressed and the skins and seeds are removed) - Aging (the must is moved into barrels or vats for aging. Ageing varies from 3 months to 2 years) – bottling (the filtered wine is bottled and the wine continues to age from the time it is bottled until it is drunk).

White wine is made in much the same way: picking (using white wine grape varieties) – pressing (only the juice is removed, peels and seeds removed) – fermentation (stopping halfway through to make a sweet white wine, and a full fermentation results in a spicy dry white) – aging (usually not more than a year) – bottling.

White wine is usually made from grapes with red skin and white juice or white skin, which are first twisted into juice and then fermented separately. Because the skin of the grape is separated from the juice, and most of the pigment is present in the skin, the white wine is pale yellow in color, the wine is clear and transparent, the sugar content is higher than that of red wine, the acidity is slightly higher, the taste is pure, sweet and sour, and the aroma is fragrant. Red wine is usually made from red grapes.

The difference between them when they are made is that red wine is made with grape juice and grape skins, while white wine is processed with grape juice only.

The vinification process of white wine: harvest – skin breaking – low-temperature maceration before fermentation – juicing – clarification – fermentation in oak barrels – fermentation in vats – culture in oak barrels – clarification before bottling – bottling.

The winemaking process of red wines: harvesting – skin breaking and destemming – maceration and fermentation – CO2 maceration – juicing – culture in oak barrels – culture in vats – clarification – bottling.

After reading it, I didn't answer the main point, after buying fresh grapes home, you can't get rid of the hoarfrost-like things on them when you wash them, which is the key to making wine, which is natural yeast. After picking the grapes, they are squeezed by hand and put into a container with the skins to ferment, and remember to add one-third of the sugar, which can be more or less. After fermentation and precipitation, the skin and other impurities are filtered out, and it is a good wine.

The method of red and white wine is basically the same, except that most of the grapes used in white wine are light coarse grapes, and you can also peel and ferment light-colored wines with dark grapes, and red wine is to fully impregnate the grape skin with soluble elements to deepen the color of the wine. As long as the fermentation is good and the process is carefully controlled, the white wine tastes just as good and has high nutritional value.

The difference between the two:

1. White wine: It is fermented with wine juice (that is, grape juice, and the skin and flesh seeds of the grapes except for the juice are removed from the rock).

2. Red wine: It is fermented with wine juice and grape skins (that is, simply mashing grapes and then soaking the skins and fermenting in this way).

1. Occasions for drinking white wine White wine has a drier and more refreshing taste than red wine, and is most suitable for drinking before meals. However, Chardonnay, which is appreciated by most wine connoisseurs, is also great for a meal, as it pairs well with a wide variety of dishes. Sauvignon Blanc is not as dry as Chardonnay, but because of its fruity flavor, it is the perfect companion for all kinds of salads, shrimp products and fish food.

In short, starting a feast with a glass of white wine is the perfect way to start the evening with a glass of wine. White wine is also very suitable for celebrations and toasts, such as the Blanc de Blancs champagne in white wine, which is the most common wine angel in wedding receptions. 2. Occasions for drinking red wine Red wine is best paired with the main course, and it is generally not drunk until a certain stage of the meal.

This full-bodied wine complements hearty dishes. If you want a wine that will please most people, go for Merlot. It has both a body and a freshness, making it a perfect accompaniment to most dishes, especially with pork, lamb and poultry.

The second recommended red wine is Pinot Noir. Pinot Noir is full of plums, potatoes, herbs and blackberries, making it the perfect guest for a particular occasion. Its style is not as ostentatious as that of Merlot or Cabernet Sauvignon, so many people don't recognise its unique Zheng charm.

It goes best with creamy sauce foods. If spicy food is a staple of a meal, then Shiraz red wine is the way to go. It has a peppery flavor that maximizes the taste of grilled food and spicy dishes.

If diners prefer full-bodied wines, Chianti red wines from Italy are the way to go. This wine is the best companion to potato and poultry meat products, and it is more diverse in quality and can meet the needs of different consumers. On other occasions, you may want to serve both red and white wines.

In this case, you can take some wine samples in advance and invite your guests to taste them, so that they can pick out their favorite products and then purchase them to enhance their banquet.

There are two main differences:

1. White wine does not need to be fermented with skin. Red wine requires the skin to extract the pigments and tannins.

2. The fermentation temperature of white wine is much lower than that of red wine.

The key is whether the must is macerated before fermentation. The biggest difference between red and white wines is the presence or absence of tannins and red pigment.