The division of red wine and white wine mainly rests with the difference of grape varieties and brewing techniques. Processing techniques of red wine mainly features fermentation with skin, by which the pigment and polyphenols can be fully extracted from grape skin. During red wine brewing, skin residue can be segregated only after primary fermentation, and red wine base will be obtained; then bright-colored and delicious red wine will be done after post-fermentation, storage and other processing techniques. However, processing techniques of white wine mainly characterizes separation of skin and juice. White wine is brewed by fermented pure grape juice after fresh grape squeezing and separation.