Hexi Corridor Wine [Gansu Jiuquan Specialty]

What is Hexi Corridor wine? Authentic Gansu Jiuquan specialty: Hexi Corridor wine

Content summary:Do you want to know what Hexi Corridor wine is? This article is a detailed introduction toGansu Jiuquan specialty - Hexi Corridor wine. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Hexi Corridor wine. The full text takes about 8 minutes to read, mainly including the basic introduction of Hexi Corridor wine

Introduction to Hexi Corridor Wine

Hexi Corridor Wine is a specialty of Jiuquan City, Gansu Province. On July 31, 2012, the former General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of geographical indication product protection for "Zizhong loquat"

Quality and technical requirements

1. Varieties

1. Red varieties: Cabernet Sauvignon, Merlot, Cabernet Sauvignon, Pinot Noir, Camry, Syrah, etc

2. White varieties: Chardonnay, Guirenxiang, Riesling, Semillon, everlasting longing for each other), White Sinan, Qiongyao Syrup, Pinot Gris, Vedel, etc

II. Site Conditions

Within the production area, the altitude ranges from 1000 to 1800m, and the soil is composed of calcareous gravel soil to sandy loam soil. The total salt content of the soil is ≤ 0.3%, the pH value is 7.5 to 8.5, the soil layer thickness is ≥ 0.5m, and the soil organic matter content is ≥ 0.3%

III. Cultivation Management

1. Seedling Propagation: Propagation is carried out through cutting or grafting, and the grafted seedlings are made of strong stress resistant rootstocks such as Beida, SO4, and 5BB

2. Planting:

(1) Planting method: Adopt the "deep trench shallow planting method", planting in trenches with a depth of 25 to 30cm. Plant spacing of 0.5m to 1.0m, row spacing of 3.0m to 3.5m, with 3375 to 6375 plants planted per hectare

(2) Planting time: Planting in spring when the soil temperature at a height of 10 cm above the ground is stable at 10 ℃ or above (planting nutrient bag seedlings when the soil temperature is stable at 20 ℃ or above)

3. Trimming and shaping: Adopting a trellis style, double main vine fan-shaped or inclined single dragon stem tree shape. Leave no lateral vines below 50cm of the main vine; Leave a lateral vine every 15cm to 20cm above 50cm, and cultivate it into a fruiting mother vine and a preparatory vine. Control the leaf area coefficient between 3 and 5<4. Fertilization: Organic fertilizer is mainly used, with 30 to 45 tons of organic fertilizer applied per hectare per year

5. Watering: Watering is prohibited within 20 days before harvesting

6. Yield: Grapes produced by trees over five years old can only be used for brewing, with a yield of no more than 12000kg per hectare

7. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment

IV. Harvesting

1. Grapes should ripen naturally on the plant. The total sugar content of the white variety fruit used for making dry wine is ≥ 190g/L, and the total sugar content of the red variety fruit is ≥ 200g/L. The titrated acid content is between 6.0g/L and 10.0g/L, and it can be harvested when it exhibits the unique quality and flavor characteristics of the variety

2. The total sugar content of the fruit used to make ice wine is ≥ 320g/L

3. Harvest on a sunny morning after the dew has dried; Each variety must be harvested and transported separately, and processing must be carried out within 24 hours after harvesting

V. Process

1. Dry white wine: raw materials → sorting → (removing stems and crushing) → pressing → clarification → low-temperature alcohol fermentation → aging → blending → stabilization → filling

2. Dry red wine: raw materials → sorting → (removing stems and crushing) → alcohol fermentation → skin residue separation → malic acid lactic acid fermentation → clarification → aging → blending → stabilization → filling

3. Ice wine: raw materials → sorting → stem removal → pressing → clarification → low-temperature alcohol fermentation → aging → blending → stabilization → filling

VI. Quality Characteristics

(1) Dry white wine: fresh and elegant aroma, pure taste, moderate acidity, refreshing and harmonious, outstanding variety typicality

(2) Dry red wine: Rich and elegant aroma, mellow taste, delicate tannins, harmonious body, and long-lasting aftertaste

(3) Ice white wine: Rich and elegant dried fruit aroma, pure and typical, elegant and rich wine aroma. Sweet but not greasy, with a harmonious body and a long-lasting aftertaste

(4) Ice red wine: Ruby red color, rich fruit aroma, sweet and smooth on the palate, full-bodied, delicate, harmonious, and has a long aftertaste

Origin Environment

The Hexi Corridor starts from Wushaoling in the east and ends at Yumen Pass in the west. This narrow section of land ranges from 36 ° to 40 ° north latitude and is the "golden zone" for grape cultivation in the world. The wine grapes used in the Hexi Corridor wine all come from here. The wine grapes here mature slowly and neatly, with sufficient sugar accumulation, complete aroma development, good pigment formation, and uniform skin color, ensuring that Hexi Corridor wine has a crystal clear and pleasing color, rich and elegant aroma, and mellow and harmonious taste, forming a unique and distinctive style of Hexi Corridor wine