Chuyang River Green Plum Wine

Chuyang River Green Plum Wine

Chuyang River Green Plum Wine is a protected geographical indication product.

　　Chuyang 1 Green Plum Wine Quality and Technical Requirements

　　I. Raw Material Requirements

　　1. Green Plums: Fresh green plums locally grown in Chuyang River.

　　2. Ingredients: White granulated sugar and edible salt, in compliance with national regulations.

　　3. Yeast Strains: In compliance with national regulations.

　　4. Brewing Water: Deep well water within the production area, with water quality meeting relevant national drinking water standards.

　　II. Process Requirements

　　1. Process Flow: Fresh green plums → washing → placing in vats → salting → desalting → sugar soaking and fermentation → separation of fruit juice → inoculation and fermentation → filtration and aging → blending → sterilization → refrigeration → sterile clarification and filtration → bottling.

　　2. Key Control Points:

　　(1) Raw Materials: Locally grown green plums must be processed within 24 hours of purchase.

　　(2) Salting: Depending on the ripeness of the fresh fruit, place washed green plums in a 2% to 10% saline solution and salt for 2 to 24 hours.

　　(3) Desalting: Remove the salted water, soak and rinse in clean water for 6 to 12 hours to desalt, rinsing 4 to 6 times during this period until the saltiness of the green plums is appropriate.

　　(4) Sugar Soaking and Fermentation: Place the desalted and drained green plums in fermentation tanks, layering plums and sugar; the fruit-to-sugar ratio is 1:0.5 to 1, and the sugar soaking and fermentation last 8 to 20 days.

　　(5) Fermentation: After sugar soaking and fermentation, add wine yeast and ferment for 25 to 35 days.

　　(6) Filtration and Aging: After inoculation and fermentation, filter and then age in clay jars for over 60 days.

　　(7) Blending: Adjust the flavor of the aged base wine.

　　(8) Sterilization: Perform instantaneous sterilization after blending.

　　(9) Refrigeration: After sterilization, refrigerate at 5°C to 0°C.

　　(10) Sterile Clarification and Filtration: Perform a second filtration to sterilize, clarify, and purify the refrigerated green plum wine.

　　(11) Bottling: Bottle the sterilized and clarified green plum wine.

　　III. Quality Characteristics

　　1. Sensory Features:

　　Item

　　 Requirement

　　Appearance

　　 Clear, transparent, free from suspended particles and sediment (products bottled for over one year may have a small amount of sediment)

　　Color

　　 Semi-sweet, sweet wine

　　 Yellow, golden yellow

　　Aroma

　　 Possesses the fresh fruity aroma of green plums and a harmonious wine bouquet

　　Taste

　　 Semi-sweet, sweet wine

　　 Clean, refreshing, mellow, with balanced sweet and sour flavors, and no off-odors

　　Style

　　 Possesses the inherent style characteristic of this product type

　　 2. Physicochemical Indicators:

　　Item

　　 Standard

　　Alcohol content (at 20°C), (%vol)

　　 (6.0～16.0)±1°

　　Total sugar (calculated as glucose), (g/L)

　　 Dry wine ≤

　　 4.0

　　Semi-dry wine

　　 4.1～12.0

　　Semi-sweet wine

　　 12.1～50.0

　　Sweet wine ≥

　　 50.0

　　Titratable acid (calculated as citric acid), (g/L)

　　 4.0～15.0

　　Volatile acid (calculated as acetic acid), (g/L) ≤

　　 1.2

　　Dry extract, (g/L) ≥

　　 8.0

　　3. Safety and other quality technical requirements: The safety and other quality technical requirements of raw materials and products must comply with relevant national regulations.

　　Chumei Wine

　　 The current administrative regions of eight towns and townships in Dayi County, Sichuan Province: Chujian Town, Jinyuan Town, Yuelai Town, Sujiatown, Xieyuan Town, Xiling Town, Huashuiwan Town, and Heming Township

　　 Letter from the People's Government of Dayi County on Delimiting the Geographical Indication Product Protection Area of Chumei Wine, Dayi Government Letter [2013] No. 63

　　 Enterprise Standard of Sichuan Meiheshanzhuang Wine Co., Ltd.: Q/77120535-4.01-2008 “Chumei Wine”