The wine produced by Zi Rong Winery is a geographical indication protection product.

Zi Rong Winery is a specialty of Xiangning County, Linfen City. The wine products of Zi Rong Winery are mainly dry red, dry white and peach red, which are divided into two series: Zi Rong and Xiaorongzi. The wines of Zi Rong Winery are protected by geographical indications.

Zi Rong Winery is located at 35-36 north latitude and 950-1300m above sea level, with abundant sunshine and relative drought. The temperature difference between day and night is more than 65438 05℃, and the average thickness of soil layer can reach more than 200m m. These microclimate characteristics and peripheral conditions of the Loess Plateau are very suitable for the growth of high-quality wine grapes, and are praised by experts from all walks of life as "the golden zone for the growth of wine grapes".

The workshop of Zi Rong Winery has an annual output of 5,000 tons of medium and high-grade wine, and its fermentation storage capacity is 1 10,000 tons. It has built an underground wine cellar with a unique national style in China, which is the largest and only natural ecological wine cellar on the Loess Plateau in the world.

The wine products of Zi Rong Winery are mainly dry red, dry white and peach red, which are divided into two series: Zi Rong and Xiaorongzi. Since 20 1 1 Zi Rong and Xiaorongzi wines went on the market, they have been fully affirmed and praised by wine experts at home and abroad. Zi Rong Winery has won many awards in the 5th Asian Wine Quality Competition, China International Wine and Spirits Tasting Competition (VINALIESCHINA) and the 6th Columbine International Wine Competition. Zi Rong's appearance design won the silver prize in the Belgian five-a-side competition in 20 12. The dry red wine produced by the winery was rated as the designated wine for the 1st World Merchants Conference on 20 12 and the designated supplier for the 2nd China (Beijing) International Service Trade Fair, which was fully affirmed and praised by domestic and foreign leaders, experts and wine lovers.

Wine from Zi Rong Winery.

Chang ning zhen, Zaoling, Xipo, Guantou, Weizhuang and Xijiaokou townships in Xiangning County, Shanxi Province, now administer the administrative region "Report of Xiangning County People's Government on Delineating the Protection Scope of Geographical Indications Products of Zi Rong Winery" No.39 [20 12].

Enterprise standard of Shaanxi Zi Rong Winery Co., Ltd.: Q/RzPTJ0001~ 3-2010 Zi Rong Winery Liquor.

Technical Requirements of Zi Rong Winery for Wine Quality

I. Diversity

1. Red varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Magellan, Black Pi Nuo, Little Vito and Rose fragrance.

2. White varieties: Chardonnay, Guirenxiang, Riesling, Sauvignon Blanc and Xiaomonsen.

Second, the site conditions

The pH value of calcareous sandy loam, sandy loam, loam, clay loam and loam clay within the range of origin is 7.5 to 9.0.

Third, cultivation management.

1. Seedling propagation: The asexual propagation of seedlings requires no quarantine pests and diseases.

2. Planting: One-arm hedge type horizontal single dragon trunk tree with row spacing of 2.5-3m and plant spacing of 0.5- 1 m.. One-year-old seedlings should be planted from late April to early May, and nutrient bag seedlings should be planted in late May, with deep planting and shallow burial, and inclined in the same direction.

3. Shaping and pruning: the shaping method of horizontal single dragon stem is adopted.

4. Fertilization: apply decomposed organic fertilizer ≥ 45,000 kg/ha every two years.

5. Watering: No watering is allowed during the discoloration period, and no watering is allowed 20 days before the harvest period.

6. Environmental and safety requirements: The use of pesticides and fertilizers must comply with the relevant provisions of the state and must not pollute the environment.

Fourth, harvest

1. Grapes should ripen naturally on plants. The total sugar content of dry wine white variety is ≥ 180g/L, and the total sugar content of red variety is ≥190g/L. It can be harvested when it shows the unique quality and flavor characteristics of this variety.

2. In a sunny morning, harvest after the dew is dry; After harvest 12 hours.

Five, the production process requirements

1. Red wine:

(1) technological process: grape maturity control → grape sorting → stem removal and crushing → pot soaking → alcohol fermentation → peel and residue separation → malic acid → lactic acid fermentation → natural clarification → glue clarification → storage aging → cold stability → sterilization and filtration → filling and labeling → inspection → finished product warehousing.

(2) Key control links:

① Grape maturity should be controlled at sugar content ≥190g/L. ..

(2) Alcohol fermentation, the feed is 70-75% of the tank capacity, the fermentation temperature is controlled at 25-27℃, the maximum temperature is ≤32℃, and the temperature specific gravity is detected every 4 hours.

(3) Fermented apple milk, the temperature is controlled at 16 ~ 18℃, and chromatographic experiments are conducted every two days.

(4) Stable freezing. After being treated to -5℃ to -6℃ by a quick freezer, it enters an incubator and carries out cold stability test to determine whether the freezing is qualified.

⑤ Sterilization filtration, diatomite filtration, cross-flow filtration and terminal 0.45μm membrane filtration.

2. White wine:

(1) technological process: grape maturity control → grape sorting → stem removal and crushing → air bag pressing → tank soaking → clarification and separation → alcohol fermentation → separation and reflux → natural clarification → glue clarification → storage and aging → cold stability → sterilization and filtration → filling and labeling → inspection → finished product warehousing.

(2) Key control links:

① Grape maturity should be controlled at sugar content ≥180 g/L. ..

② Alcohol fermentation: the fermentation temperature is controlled at 65438 06 ~ 65438 08℃, and the temperature specific gravity is detected every 4 hours.

(3) Stable freezing. After being cooled to -5℃ to -6℃ by a quick freezing machine, it enters an incubator and carries out a cold stability test to determine whether the freezing is qualified.

④ Sterilization filtration, diatomite filtration, cross-flow filtration and terminal 0.45μm membrane filtration.

3. Pink wine:

(1) technological process: grape maturity control → grape sorting → stem removal and crushing → grape canning → grape juice separation → alcohol fermentation → skin residue separation → natural clarification → glue clarification → storage aging → cold stability → sterilization and filtration → filling and labeling → inspection → finished product warehousing.

(2) Key control links:

① Grape maturity should be controlled at sugar content ≥190g/L. ..

② Alcohol fermentation: the fermentation temperature is controlled at 65438 06 ~ 65438 08℃, and the temperature specific gravity is detected every 4 hours.

(3) Stable freezing. After being cooled to -5℃ to -6℃ by a quick freezing machine, it enters an incubator and carries out a cold stability test to determine whether the freezing is qualified.

④ Sterilization filtration, diatomite filtration, cross-flow filtration and terminal 0.45μm membrane filtration.

Six, quality characteristics

1. Sensory characteristics:

(1) Red wine: Ruby red or deep ruby red, with rich and elegant aroma, full-bodied and mellow balance, harmonious bouquet with aged aroma and lasting aftertaste.

(2) White wine: pale yellow with green tones, straw yellow, rich tropical fruit aroma, pure taste, balanced and harmonious wine body, and outstanding variety typicality.

(3) Pink wine: fresh salmon color, onion skin color, pink, light red, fresh, rich and elegant fruit aroma, pure and refreshing taste, coordinated acidity and lasting aftertaste.