山葡萄其实是我国酿酒品种的特色。在我国，野生葡萄品种有三十多种，但只有东北的野生葡萄才可以称为山葡萄，只有东北充分地利用了山葡萄资源来酿酒。山葡萄属于东亚种群，主要分布在辽宁、吉林、黑龙江三省的长白山山脉一带。山葡萄的抗寒性非常强，在冬季零下40—45℃的低温下也能过冬，在夏季36°高温下也能正常生长。长白山昼夜温差大，加上森林覆盖面为60%，环境无污染，暗棕色的森林土壤富有腐殖质和矿物质，使山葡萄含有同欧亚品种不同的营养成分。
In fact, Vitis amurensis is the characteristic of wine making varieties in China. In China, there are more than 30 kinds of wild grape varieties, but only the wild grape in the northeast can be called mountain grape. Only the Northeast makes full use of mountain grape resources to make wine. Vitis amurensis belongs to the East Asian population, mainly distributed in the Changbai Mountains of Liaoning, Jilin and Heilongjiang. The cold resistance of Vitis amurensis is very strong. It can survive safely in the low temperature of - 40-45 ℃ in winter and grow normally in the high temperature of 36 ° in summer. The temperature difference between day and night in Changbai Mountain is large, and the forest coverage is 60%. The environment is pollution-free. The dark brown forest soil is rich in humus and minerals, which makes the mountain grape contain different nutrients with Eurasian varieties.
山葡萄酒也具有较好的保健功能。中医学认为，山葡萄性平、味甘、酸、，其果实、藤、根、叶均可入药。山葡萄的药用名称叫“木龙”，中医常用于人体因疲倦劳累而致的烦热口渴、面容憔悴，食用山葡萄可使烦热症状消失、面色润泽、体力倍增。
Mountain wine also has better health care function. According to traditional Chinese medicine, Vitis amurensis has a flat nature, sweet, sour and non-toxic taste. Its fruits, vines, roots and leaves can be used as medicine. The medicinal name of Vitis amurensis is called "Mulong". Traditional Chinese medicine is often used for the heat, thirst and haggard face caused by tiredness and tiredness. Eating Vitis amurensis can make the heat symptoms disappear, the complexion moist and the physical strength doubled.
山葡萄的色素含量是欧亚种葡萄的1—2倍，色泽非常艳丽。山葡萄酒带有泥土和青草的香气，当然也包括陈年过程中的酒香。酸味强烈，清爽有刺激感。糖度低，酿造时一般都需要降酸。我认为山葡萄是适合于做甜酒的，因为山葡萄的酸能够跟甜平衡得很好，酸甜适口，即使是半汁的山葡萄酒也是可以的
The pigment content of Vitis amurensis is 1-2 times that of Eurasian grape, and its color is very gorgeous. Mountain wine has the aroma of soil and grass, of course, also includes the smell of wine in the aging process. Strong acidity, refreshing and stimulating. The sugar content is low, so it is necessary to reduce acid during brewing. I think mountain grape is suitable for making sweet wine, because the acid of mountain grape can balance well with the sweet. It's sweet and sour. Even half juice mountain grape is OK
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