The wine contains a certain amount of pigment, which is easily affected by ultraviolet rays to cause pigmentation and discoloration of the liquor. Red wine contains protein and salt, which precipitates at low temperatures and causes turbidity in the wine. Deterioration and turbidity caused by microbial growth is likely to occur at high temperatures. Temperature controlled fermentation produces heat in the red wine manufacturing process. If the control of the wine refrigeration units
is not added, the fermentation temperature must exceed 40 ° C (104 ° F).
Different types of wine have different temperature requirements, as follows:
1. White wine: It is made by peeling white grapes or red grapes. It can be sweet and unsweetened. For unsweetened white wine, the serving temperature is 10~12 °C. The sweet liquor is served at a temperature of 5 to 10 °C.
2. Red wine: It is fermented from red grapes. The taste is not sweet, but sweet. Its drinking temperature is 14~20 °C. However, the light red wine produced in the French wine region is suitable for drinking at 12~14 °C (chiller refrigeration).
3. Rose wine: It is made from red grapes, but the juice and the peel are mixed together for a shorter period of time, so the color is lighter. The drinking temperature is 10~12 °C (cooling unit cooling and cooling storage).
4. Champagne sparkling wine: Champagne is made from "natural fermentation" in 2 bottles, which produces carbon dioxide. It can be used alone or with a starter or seafood. It is also an indispensable beverage for festive parties. Its serving temperature is 5 ° C -10 ° C.