Helan Mountain Eastern Foothills Wine [Ningxia Helan Specialty]

What is wine from the eastern foothills of Helan Mountain? Authentic specialty of Helan Mountain in Ningxia: Wine from the eastern foothills of Helan Mountain

Summary:Do you want to know what wine from the eastern foothills of Helan Mountain is? This article is a detailed introduction to the special product of Helan Mountain in Ningxia - Helan Mountain East Grape Wine. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Helan Mountain East Grape Wine. The full text takes about 12 minutes to read, mainly including the basic introduction of Helan Mountain East Grape Wine and its nutritional value? What are the product characteristics of wine from the eastern foothills of Helan Mountain? How did the history of wine from the eastern foothills of Helan Mountain come about? The production methods of wines from the eastern foothills of Helan Mountain, as well as the awards and honors of wines from the eastern foothills of Helan Mountain

Basic Introduction to Wine from the Eastern Foothills of Helan Mountain

"Helan Mountain Eastern Foothills Wine" is a Chinese national geographical indication product, which refers to the wine produced from high-quality grapes in the eastern foothills of Helan Mountain in Ningxia Hui Autonomous Region, China. With unique natural resources, a long tradition of wine making, and modern management methods and brewing techniques, the wine produced in the eastern foothills of Helan Mountain has been highly praised and has attracted famous domestic and foreign wine production enterprises to invest in building factories or bases. This region has become one of the well-known best wine grape and wine producing areas in China both domestically and internationally

Alcohol also contains para aminobenzoic acid, which is a component of folic acid and can promote the synthesis of red blood cells, improving the utilization rate of pantothenic acid. Pantothenic acid has a high content in alcohol, at 1 mg/L, and adults need 5-10 mg per day. Pantothenic acid deficiency can easily cause fatigue and digestive dysfunction. The high content of inositol in wine can promote the metabolism of fat in the liver and other tissues, effectively prevent fatty liver, reduce cholesterol in the blood, enhance intestinal absorption capacity, and promote appetite

1. Sensory characteristics:

(1) Color: White wine appears approximately colorless, slightly yellow with green, light straw yellow, straw yellow, and golden in color. Red wine is dark purple, deep red, and deep ruby red

(2) Aroma: Rich and pure aroma, with typical characteristics of the variety

(3) Taste: White wine has a round and harmonious taste; Red wine is mellow, has a strong sense of structure, and is balanced and coordinated

The grape industry is one of the advantageous and characteristic agricultural industries in the production area. As of the end of 2007, the planting area of grape bases in the production area reached 210000 mu, with a yield of 80000 tons and an output value of 500 million yuan, including 130000 mu of wine grapes with a yield of 40000 tons. The grape industry belt on the eastern foot of Helan Mountain has initially formed, with Qingtongxia City, Yongning County, and agricultural reclamation farms as the main body, supplemented by Hongsibao Development Zone. There are 16 wine processing enterprises including Helanshan, Xixiawang, Yuma, Hequan, Hedong, and Liren Shou, with a processing capacity of 50000 tons. We have cultivated brands such as Helanshan, Xixiawang, Yuma, Heyu, Jiabeilan, Hedong, and Lianrenshou, and have basically formed a modern agricultural development model with regional layout, large-scale operation, and specialized production. Attracting well-known domestic wine production enterprises such as Changyu, Wangchao, and Changcheng to invest in building factories and bases, the eastern foothills of Helan Mountain have become one of the best emerging wine grape production areas in China

Production methods of wine from the eastern foothills of Helan Mountain

(1) Cultivation management

1. Nursery: Asexual reproduction of seedlings is required to be free from quarantine pests and diseases

2. Cultivation: plant spacing of 50cm, row spacing of 300cm, 6600 to 7000 plants/hectare. 1-year-old seedlings are planted from late April to early May, while nutrient bag seedlings are planted from late May to early June. After planting, they are promptly watered and covered with agricultural film to ensure survival rate

3. Plastic surgery and trimming: adopt fan-shaped and dragon shaped plastic surgery methods<4. Fertilization: Apply 90 tons of organic fertilizer and 15 tons of crop straw per hectare during garden construction. From now on, apply 60 tons/hectare of organic fertilizer every autumn

5. Irrigation: irrigate as needed, 5-7 times a year. Sandy soil is irrigated with 40m/667 square meters (mu) of water each time, loamy soil is irrigated with 50m/667 square meters (mu) of water each time, and overwintering water is irrigated with 60 to 80m/667 square meters (mu). Do not irrigate within 20 days before harvesting<6. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment

(II) Grape yield and maturity control

Grape yield per hectare ≤ 15000kg. When the sugar content of white grape fruit reaches 180g/L and the sugar content of red grape fruit reaches 190g/L, and they have demonstrated the unique qualities and flavor characteristics of the variety, they can be harvested

(III) Harvesting

Harvesting should be carried out on sunny mornings after the dew has dried; It must be transported to the winery for processing within 24 hours after harvesting

(4) Processing

1. Basic production process:

(1) Dry white wine: raw materials → sorting → stem removal and crushing → pressing → clarification → low-temperature alcohol fermentation → aging → stabilization → filling

(2) Dry red wine: raw materials → sorting → stem removal and crushing → alcohol fermentation → malic acid lactic acid fermentation → clarification → aging → stability → filling