Wuyingmudu persimmon fruit wine

I. Scope of Protection The scope of protection of geographical indication products of Wuying Mudu persimmon fruit wine is subject to the scope proposed in the Notice on Determining the Protection Scope of Geographical Indication Products of Wuying Mudu persimmon fruit wine (No.32 [2005] of Wuyi District, Yichun City, Heilongjiang Province), and it is Fenglin National Nature Reserve, Lilin Experimental Forest Farm, Cuibei Forest Farm, Qianfeng Forest Farm, Lifeng Management Office and Yongfeng Management Office in Wuying District, Yichun City, Heilongjiang Province. Second, the quality and technical requirements (a) the source of raw materials. Wild Diospyros kaki fruits were collected from the perennial permafrost layer of mountain meadows between 47 54 ′ and 48 19 ′ north latitude and 129 06 ′ and 129 30 ′ east longitude in the administrative area of Wuying District, with an altitude of 300 to 400 meters. (2) Primary processing of raw materials. 1. Picking wild Mudu persimmon fruit. The fruit of Mudu persimmon ripens in mid-July and is picked manually. When picking, it should be picked after the dew dries in the morning, before the high temperature comes at noon or when it is cool in the afternoon. It can't be picked under the conditions of high temperature and high humidity (rainy days and foggy days). Pick the ripe ones, remove the green, rotten, rotten fruits and impurities as they are picked, and put them in a cool and dry warehouse after picking. 2. Technical requirements for the production of Wuyingmudu persimmon fruit wine. (1) Material selection: the selected materials are crushed, branches and other impurities are removed, then pressed, separated after pressing, juice and pomace are separated, then fermented and put into a cold storage workshop. (2) Production technology: main fermentation: in the indoor fermentor, a certain amount of sulfur dioxide is added, and then yeast liquid is added for main fermentation for 2 to 3 hours, and the temperature is controlled between 20 and 25 DEG C.. The main fermentation period is 30 days. After all the indexes meet the requirements, it is transferred to the post-fermentation workshop, and the post-fermentation: the temperature is controlled between 18℃ and 20℃, and the maximum temperature should not exceed 25℃. When the density drops to about 0.933, the post-fermentation is finished. Aging: aging temperature is 15℃ to 20℃ and relative humidity is 80% to 85%. Aging and storing. Storage: the temperature is between 0℃ and 10℃, and the physical and chemical indexes are often detected. In January, the tank should be emptied for air exchange. Before the fruit wine is canned, it is tested, blended and sterilized, and then canned. Canning: Bottle the fruit wine, carry out light inspection, plug, plastic sealing and sampling inspection, label the qualified products, carry out light inspection, box the qualified products and put them in storage. Wuyingmudu persimmon fruit wine is a geographical indication protection product.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)