As a local special agricultural product, Jiang Qingmei has become a cash crop that local people rely on. At the same time, it has been used in the town of Oojiang in Dayi County to make green plum wine from the county's green plum. It has a history of hundreds of years. It has the functions of eliminating fatigue, improving the body's alkaline body and killing human bacteria.

Green plum is rich in 16 kinds of amino acids and a variety of minerals beneficial to the human body. It contains Vb up to 5.6mg/lOOg, hundreds of times more than other fruits, and Vb2 is in a very stable and highly acidic environment. This is the most beautiful green plum. Outstanding advantages, quality is superior to other producing areas. The protected results have achieved great social and economic benefits through the protection of geographical indications. The planting area of ​​the Qingjiang River has grown from 6,000 mu before protection to 20,000 mu now, with a total increase of 14,000 mu and planters from 3000. The number of households reached 5,200, and the price of green plum rose from 1.8 yuan/kg-2.2 yuan/kg before the protection to the current 3 yuan, kilogram-3.5 yuan, kilogram; the yield per mu increased from 2700 yuan to 3300 yuan to 4,500 yuan. 5,250 yuan, the output value of mu increased by nearly 70%. Product Awards “Meihe Mountain Villa” brand Lujiang Qingmei Liquor joined the China Brewing Association in 2011, and was awarded the title of “Chinese Culture Famous Wine” by the China Brand Culture Promotion Association in 2012; it was awarded the “Urban Famous Trademark”; The People's Government awarded the title of “Sichuan Famous Brand Product”; the “Fresh Whole Fruit Brewing Process” won the only national invention patent for Qingmei Liquor.

Technical requirements for quality of Jiang Qingmei wine I. Raw material requirements 1. Green plum: Choose fresh green plum grown locally from the river. 2. Ingredients: white sugar, edible salt, in line with relevant national regulations. 3. Species: in line with relevant national regulations. 4. Brewing water: The deep well water in the production area meets the national drinking water regulations. Second, the process requirements 1. Process: fresh green plum → cleaning → into the pool → salting → desalting → sugar fermentation → fruit liquid separation → inoculation fermentation → filtration aging → blending → sterilization → refrigeration → sterilization clarification filtration → filling. 2. Key control links: (1) Raw materials: The local green plum is used, and processing must be carried out within 24 hours of the acquisition. (2) Salting: According to the maturity of fresh fruit, put the washed fresh plum fruit in 2% to 10% saline, and salt for 2 to 24 hours. (3) Desalting: Remove the salted water, add water to soak and rinse for 6 hours to 12 hours for desalting, and rinse 4 to 6 times to the appropriate salt level of green plum fruit. (4) Glucose fermentation: Put the green plum fruit after desalting and draining water into a fermenter, a layer of green plum fruit with a layer of sugar; fructose ratio 1:0.5 to 1, and syrup fermentation for 8 to 20 days. (5) Fermentation: After the syrup fermentation, the Saccharomyces cerevisiae is added and fermented for 25 to 35 days. (6) Filtration and aging: After inoculation and fermentation, it is filtered and transferred to the pottery for more than 60 days. (7) Blending: The original wine after aging is used for flavor blending. (8) Sterilization: Instant sterilization after preparation. (9) Refrigeration: After sterilization, refrigerate at a temperature of 5 ° C to 0 ° C. (10) Sterilization and clarification filtration: The refrigerated green plum wine is subjected to secondary filtration sterilization and clarification. (11) Filling: Filling the green plum wine after sterilization and clarification. Third, the quality characteristics 1. Sensory characteristics: the project requires clear, transparent, no suspended matter, no precipitation (a small amount of precipitation is allowed for products that have been bottled for more than one year). Semi-sweet color, yellow wine, golden yellow aroma with fresh green plum The fruity and harmonious taste of the wine is semi-sweet, the sweet wine is pure and refreshing, the mellow, the sweet and sour harmony, the odor-free style has the inherent style of this product type. 2. Physical and chemical indicators: project index alcohol (20 ° C), (% vol) (6.0～16.0)±1° total sugar (calculated as glucose), (g/L) dry wine ≤4.0 semi-dry wine 4.1～12.0 semi-sweet wine 12.1～50.0 liqueur ≥50.0 titration acid (calculated as citric acid) (g/L) 4.0 to 15.0 volatile acid (calculated as acetic acid), (g/L) ≤ 1.2 dry extract, (g/L) ≥ 8.03. Safety and other quality technical requirements: raw material and product safety and other quality techniques Requirements must comply with relevant national regulations.

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Producers within the scope of the production of Lijiang Lime wine can submit an application to the Quality and Technical Supervision Bureau of Dayi County of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which will be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.