Mudu persimmon is a kind of shrub or shrub that grows on the permafrost layer of the Xiaoxing'anling marsh wetland. It belongs to the genus Rhododendron of Rhododendron. Its fruit is a blue small berry, also known as "Chinese wild blueberry". . It is rich in multivitamins and dozens of trace elements needed by the human body. It has the function of nutrition and health care. It has the reputation of “fruit queen, king of berries” in China. The five-bamboo persimmon fruit wine made from this small berry is rich in nutrients, moderate in sweet and sour taste, light in alcohol, light in aroma, rich in long wine, soft in taste, full-bodied and full of perfection.

Wuyingmudu persimmon wine quality technical requirements (a) source of raw materials. It is harvested from the perennial permafrost layer of the inter-mountain meadow in the administrative area of ​​Wuying District, between 47°54′ and 48°19′ east longitude 129°06′ to 129°30′, with an altitude of 300 to 400 meters. fruit. 1. Wild wood persimmon fruit picking. The wood persimmon fruit matures in mid-July and is harvested by hand. When picking, it should be picked after morning dew drying, before midday high temperature or when it is cool in the afternoon, and can not be picked under high temperature and high humidity (rainy days, foggy days). Pick ripe and good picking, and remove the green, rot, rotten fruit and impurities with the picking. After picking, put it in a cool and dry storage. 2. Technical requirements for the production of Wuying Mudu persimmon wine. (1) Material selection: The selected materials are crushed, the branches and other impurities are removed, pressed, pressed and separated, the juice and the pomace are separated, and then fermented and placed in a cold storage workshop. (2) Production process: main fermentation: in the indoor fermentation tank, after adding a certain amount of sulfur dioxide for 2 to 3 hours, the yeast liquid is added for main fermentation, and the temperature is controlled between 20 ° C and 25 ° C. The main fermentation period is 30 days. After the indicators meet the requirements, they are transferred to the post-fermentation plant. After the fermentation: the temperature is controlled between 18 °C and 20 °C, the maximum temperature should not exceed 25 °C, and the density drops to about 0.933. End. Store after aging. Storage: The temperature is between 0 °C and 10 °C, and various physical and chemical indicators are often tested. In January, there should be a tank reversal. Fruit wine is tested before being canned, and canned after being prepared for sterilization. Canned: Bottles of fruit wine, light inspection, plugging, plastic sealing and sampling inspection, qualified products for labeling, and then light inspection, qualified products are packed and stored. (4) Quality characteristics. The wine is lightly mellow, light and aromatic, rich in vitamins and trace elements. 1. Sensory features: The project requires color ruby ​​red, which has similar gloss to the original juice. The wine has clear and transparent wine, no obvious suspended matter, and the sediment smell has rich wild mountain wood. Persimmon fruit and wine taste pure, sweet and sour. Appropriate, wine coordination 2. Physical and chemical indicators: the project requires alcohol 20 ° C, % (v / v) ≤ 15.0 total sugar (in terms of glucose), g / L ≥ 50.1 titration acid (calculated by tartaric acid), g / L5. 0～8.0 volatile acid (calculated as acetic acid), g/L ≤0.8 free sulfur dioxide, mg/L ≤50 total sulfur dioxide, mg/L ≤250 dry extract, g/L ≥10

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The producers within the scope of protection of the geographical indication products of Wuying Mudu Persimmon Wines may apply to the Quality and Technical Supervision Bureau of Wuying District, Yichun City, Heilongjiang Province for the use of “Special Marks for Geographical Indication Products”, which shall be approved by the General Administration of Quality Supervision, Inspection and Quarantine.