Dried Papaya Wine

Dried Papaya Wine

　　Papaya is a unique wild resource in China. The papayas grown in the Qinba region are truly remarkable fruits — they bloom in spring, ripen in autumn, and feature a golden-yellow hue, rich fragrance, a flavor that is both tangy and slightly astringent, and an aroma that is refreshingly pleasant. Locals often use them for medicinal purposes, with their efficacy documented in *Compendium of Materia Medica*. Papayas have a long history of cultivation in Baihe County. In recent years, Baihe County has vigorously promoted the development of the papaya industry, establishing a 100,000-mu (approximately 6,666 hectares) papaya planting base with an annual output of over 200,000 tons of fresh papaya. Testing by Tianjin University of Light Industry and Northwest A&F University has shown that Baihe papayas contain 16 types of amino acids essential to the human body, along with abundant vitamins A and C, effective anti-cancer vitamin B17, and quinic acid, which offers multiple health benefits. Baihe papayas not only hold nutritional and medicinal value but also provide health-promoting effects.

　　The papaya wine produced by Baihe County Yijiu Winery is a fruit wine primarily made from locally sourced premium fresh papayas through low-temperature double fermentation. This process maximizes the absorption and preservation of the beneficial components found in the fresh papayas, resulting in a wine that is uniquely tangy and refreshing, mellow and sweet, with a lasting fruity aroma. Since its launch on the market, it has been highly favored by consumers and has won various awards. In July 2003, it was certified by the China National Food Industry Association as a “Nationally Qualified Food Product in Terms of Quality and Hygiene Safety.” Currently, Baihe Yipai Papaya Wine is widely known across Ankang City and surrounding areas — truly a “renowned gem of the Golden Region.”