Mountain grape wine has a long history. In the Ming Dynasty Li Shizhen's "Materia Medica Steel", it was recorded: "Mountain wine warms the kidney and the kidney is color-resistant."

Tonghuashan wine quality technical requirements (a) varieties. 1. Produce grape varieties of Tonghua semi-sweet, sweet red mountain wine. (1) Wild mountain grapes. (2) Choosing Yushan Grape: “Double Excellent”, “Double Red”, “Zuoshan Yi”. (3) Hybrid mountain grape: "Commerce No. 1". 2. Produce grape varieties of Tonghua semi-dry and dry red mountain wines. (1) Choosing Yushan Grape: “Double Excellent”, “Double Red”, “Zuoshan Yi”. (2) Hybrid mountain grape: "Commerce No. 1". (2) Cultivation and management of Tonghua Mountain grapes. 1. The garden should choose a non-industrial park with a windy, sunny, fertile soil, water conservation, strong fertility and no pollution. The soil is sandy loam and light sandy loam with a pH of 5.5 to 7.0 and an altitude of 400 to 1000 meters. 2. 666.6 square meters (mu) planting 220 to 240 mountain grapes, row spacing 3.0 to 4.0 meters, plant spacing 0.8 to 1.0 meters, the output does not exceed 1200 kg. 3. It is allowed to use organic fertilizers such as circle fertilizer, straw fertilizer, green manure, etc., without using or using chemical fertilizer. 4. The double main vine horizontal scaffolding (shed stand) is trimmed and trimmed in winter and summer. 5. Do not water or use pesticides one month before harvesting. Do not use fungicides for 10 days before harvesting. (3) Mountain grape picking. The maturity of mountain grapes in the Tonghua area is generally from September 10 to 25. The wild mountain glucose used for winemaking is not lower than 100g/L (tidable sugar), and the breeding and hybrid mountain glucose degree is not less than 140g/L. Under normal weather conditions, it should be picked after the morning dew is dry, before the high temperature in the afternoon or when it is cool in the afternoon, and it cannot be picked under the conditions of high temperature and high humidity (rainy days, foggy days). When picking, use fruit shears to cut from the base of the stalks, gently handle them, do not hurt the fruit, and remove the green, rot, and rotten fruit, and the green and red grains should not exceed 3%. The package should be clean and free of foreign matter, and the damaged fruit should not be squeezed during transportation. The mountain grapes are broken into cans within 24 hours after picking. (4) Technical requirements for the production of Tonghuashan wine. 1. Disintegration of the stem: Separate the grape fruit from the fruit stem and remove the fruit stem. Reduce tannin convergence and tannin content, and reduce the taste of fruit stems. When the crushing is to be achieved, the skin is not broken, the peel is broken, and the liquid portion is separated. 2. Fermentation process control with syrup or white sugar: (1) Tonghua Dry Red Mountain wine: using the specified raw materials, the amount of white sugar added does not exceed 2% (V/V) alcohol, and the minimum fermentation alcohol is not lower than 10% (V/V). (2) Tonghua sweet red mountain wine: fermented with wild mountain grapes and selected mountain grapes and syrup. The amount of syrup added should be calculated according to the dry extract and sugar content of mountain grape juice. The fermentation process can be adjusted to the standard requirements of finished wine at one time, dry extract. It reaches 16 g/L and the fermentation alcohol content is not less than 7% (V/V). (3) Separation of slag: When the residual sugar of the grape berry pulp is reduced to less than 4 g/L, separation and pressing are carried out. (4) Tonghuashan wines must be aged in oak barrels. The fresh-type mountain wine oak barrels are aged for 6 to 24 months, and the aged mountain wine oak barrels are aged for more than 24 months. (5) Acidification treatment of Tonghuashan grape original wine: For the mountain wine original wine with higher total acid, it needs to be treated with acid reduction, and the acid reduction method is strictly carried out according to the (OIV) international standard method. (6) Index adjustment: Mix different batches of mountain grape raw wine according to certain quality requirements, and mix them in a certain proportion to obtain high quality mountain wine. (V) Tonghuashan wine quality characteristics 1. Tonghuashan wine sensory characteristics. The appearance of the classified items, the color and the aroma, the taste, the taste, the semi-dry, the dry red mountain wine, the purple, the deep red, the ruby ​​red. It has fresh aromas of small berries, grape flowers and eucalyptus flowers. Mellow, round, harmonious, full. Tonghua semi-sweet, sweet red mountain wine purple red, deep red, ruby ​​red, red micro with brown. It has an aroma of aged wine, small berries, grape flowers and eucalyptus flowers. Mellow, harmonious, strong sense of structure, sweet and sour taste. 2. Characteristics of physical and chemical properties of Tonghuashan wine. Project Tonghuashan wine alcohol (20 °C)% (v / v) semi-sweet, sweet red mountain wine 7.0 - 15.0 semi-dry, dry red mountain wine 10.0 - 13.0 volatile acid (in acetic acid) g / l ≤ 0.8 dry leaching Material g / l ≥ 16.0 total sulfur dioxide mg / l ≤ 200

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Producers within the scope of protection of Tonghuashan wine geographical indication products may submit an application to the Tonghua Municipal Bureau of Quality and Technical Supervision for the use of “Special Marks for Geographical Indication Products”, which shall be approved by the General Administration of Quality Supervision, Inspection and Quarantine.