The Hexi Corridor rises from Wushaoling to Yumenguan in the east. This narrow section is between 36° and 40° north latitude, and is the “golden zone” for grape cultivation in the world. The wine grapes of the Hexi Corridor wine are all derived from this. The wine grapes here are mature and tidy, the sugar accumulation is sufficient, the aroma is fully developed, the pigmentation is good, and the color of the peel is uniform, which ensures that the Hexi Corridor wine has a crystal-clear color, elegant and elegant. The scent, mellow and soft taste makes the Hexi Corridor wine unique and unique.

Wine is a premium drink with a variety of nutrients. Moderate drinking of wine can directly affect the body's nervous system and increase muscle tone. In addition, a variety of amino acids, minerals and vitamins contained in wine can be directly absorbed by the body. Therefore, wine can play a good role in maintaining and regulating the physiological functions of the human body. Especially for those who are weak, have sleep disorders and the elderly are better. It can be said that wine is a good tonic. Temperature: The temperature of the wine storage environment is preferably maintained at a constant temperature of about 11 degrees. Otherwise, if the temperature changes too much, it will not only destroy the wine's body, but also affect the wine under the effect of shrinkage and thermal expansion. Cork stoppers cause alcohol leakage. Therefore, if the storage environment can be maintained at a constant temperature of 5 to 20 degrees, this is an acceptable range. Humidity: If the storage environment is too wet, it will easily cause the cork and the wine label to rot. If it is too dry, the cork will lose its elasticity and it will not seal the bottle mouth. Therefore, the humidity of about 70 is the best storage environment. Luminosity: In the environment of storing wine, it is best not to have any light, otherwise it will easily deteriorate the wine, especially the fluorescent lamp will make the wine change and change, and emit a strong and unpleasant taste. Ventilation: wine like a sponge will suck the surrounding flavor into the bottle, so in the storage environment, it is best to keep it ventilated, and not in the same environment, but also put too heavy things So as not to destroy the taste of the wine. Placement: The wine is ideally placed in a flat position so that the cork and the wine are in contact with each other to maintain its wetness. Otherwise, if the wine is placed straight for too long, the cork will become dry and brittle. , and can not completely close the mouth of the bottle, causing oxidation of the wine. Long-term storage: If you want to store the wine for a period of time, it is best to let the bottle lie flat, in order to make the cork contact with the wine to keep it infiltrated. If the bottle is placed upright, the cork will be overly dry, which will allow air to enter and destroy the wine.

Hexi Corridor wine quality technical requirements I. Variety 1. Red varieties: Cabernet Sauvignon, Merlot, Cabernet Gernischt, Cabernet Franc, Pinot Noir, Gamay, Syrah )Wait. , Pinot Gris, Vidal, etc. Second, the site conditions of the production area within the range of 1000 to 1800m, the soil is calcareous gravel to sandy loam soil, soil total salt content ≤ 0.3%, pH value 7.5 to 8.5, soil layer thickness ≥ 0.5m, soil organic matter content ≥ 0.3%. Third, cultivation management Seedling propagation: using cuttings or grafting, the grafted seedlings are made of Beida, SO4, 5BB and other resistant rootstocks. 2. The plant spacing is 0.5m to 1.0m, the row spacing is 3.0m to 3.5m, and 3375 to 6375 plants are planted per hectare. (2) Colonization time: When the soil temperature is 10 cm above the ground in the spring, the plant temperature is stable when it is above 10 °C (the nutrient bag seedlings are planted when the soil temperature is stable above 20 °C). 3. Plastic trim: It adopts a fence frame type, a double main vine fan shape or a slanted dragon tree shape. The main vines do not leave the side vines below 50 cm; one side vines are left every 15 cm to 20 cm above 50 cm, and the resulting female vines and prepared vines are cultivated. The leaf area factor is controlled between 3 and 5. 4. Fertilization: Based on organic fertilizer, 30 to 45 tons of organic fertilizer per hectare per year. 5. Irrigation: Irrigation is prohibited within 20 days before harvesting. 6. Yield: Grapes produced over five years of age can be used for brewing, with a yield of no more than 12,000 kg per hectare. 7. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. Fourth, harvesting 1. Grapes should naturally mature on the plants. The total sugar content of white varieties of dry wine is ≥190g/L, the total sugar content of red varieties is ≥200g/L, the titration acid content is from 6.0g/L to 10.0g/L, and the unique quality of the variety is exhibited. The flavor characteristics can be harvested. 2. 3. After the morning sun is selected, the dew will be harvested; the varieties shall be collected and transported separately, and must be processed within 24 hours after harvesting. V. Process flow 1. Dry white wine: raw materials → sorting → (de-stalk crushing) → pressing → clarification → low-temperature alcohol fermentation → aging → blending → stabilization → filling. 2. 3. Ice wine: raw materials → sorting → de-stalking → pressing → clarification → low-temperature alcohol fermentation → aging → blending → stabilization → filling. Sixth, quality characteristics 1. Sensory features: (1) dry white wine: fresh and elegant aroma, pure taste, moderate acidity, refreshing and harmonious, typical varieties. (2) Dry red wine: rich aroma, elegant, full-bodied, delicate tannin, harmonious wine, long aftertaste. (3) Ice white wine: rich and elegant dry fruit aroma, pure, typical, elegant and elegant. Sweet but not greasy, the wine is coordinated and the finish is long. (4) Ice red wine: jewel red, fruity and rich, the entrance is sweet, the wine is full, delicate and harmonious, and the aftertaste is long. 2. Or when the difference between total sugar and total acid (calculated as tartaric acid) is ≤2.0g/L, the highest sugar content is 9.0g/L≥125.0 volatile acid (calculated as acetic acid) /(g/L)≤1.0≤ 1.0 ≤ 2.0 dry extract / (g / L) ≥ 18.0 ≥ 19.0 ≥ 30.03. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the Hexi Corridor wine producing area may submit an application to the Gansu Provincial Bureau of Quality and Technical Supervision for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Gansu Provincial Bureau of Quality and Technical Supervision and reported to the AQSIQ for approval. The legal inspection agency for the Hexi Corridor wine is designated by the Gansu Provincial Bureau of Quality and Technical Supervision.