Black Currant Wine

Last updated by chinatravel at 2014/5/4

The Black Currant  is commonly called the "Black Bean Fruit" by local people.  It was a wild plant originally, but it was planted artificially later. Using the Black Currant to make wine is the traditional product of the Harbin Qiulin Company. It has a history of nearly one hundred years. Every mid-September, the Black Currant  is ripe. Every full seed is enclosed in a juicy, mildly acidic pulp. It's the best time to make it into wine.

Dozens of years ago, the Qiulin Company ran a gardening plantation. When the fruit is ripe, people pick them down and immediately make them into fruit wine.  The Qiulin Company adopts the traditional ferment technique. Don't add any alcohol, spice or pigment. They use the original pulp and juice of the Black Currant  to make wine. The color of the wine is purplish red. It's clear and transparent. It has a dense fragrance. It's a good mixture of sweet taste and sour taste. It has a unique favor.

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