Wine Cellar Methods

The Chinese have had the habit of hiding wine since ancient times. Ancient people would bury a few jars of Daughter's Red under the trees in the courtyard of their homes when their daughters were first born, and then take them out to entertain guests when their daughters got married. Such a sentiment is touching. So if we want to cellar our own wine, what are the specific methods?

1, the cellar environment of white wine

When using the cellar storage, the size of the cellar pit, to Maotai, for example, is usually 3 to 4 meters deep, and can hold 15 to 20 retorts of lees. The walls of the cellar pit for strongly flavored wines are usually made of clay, while the cellar pit for soy sauce-flavored wines has walls made of stone, otherwise the sauce flavor will not be strong. The cellar pit should be sealed with local yellow mud, not breathable, and should be checked frequently during the cellar period and sprinkled with water from time to time to prevent drying and cracking and air intake. Cave cellar white wine, we must abide by the principle of "three do not choose", that is, the dry hole is not chosen, the hole must be water, Fang with its soul; wet hole is not chosen, the water is raging soul is not pure; small hole is not chosen, the cave is wide open to allow the "God of the Cave" to live in the clear. The cellar usually requires: constant temperature and humidity in the cellar hole, the wine body can naturally mature slowly and evenly; clean air in the cellar hole can help ripening, the more the wine is put the more mellow and fragrant; ceramic altar sealed storage, to ensure that the wine breathes the outside world air, and the interaction with the external environment.

2, white wine cellar container

Terra cotta container is the traditional container, small mouth for the altar, large mouth for the cylinder, the advantages of good air permeability, containing a variety of metal oxides, low production costs, can promote the aging of wine, the shortcomings of easy to break, mechanical strength and shock resistance is weak, easy to infiltrate, covers an area of the large, sealing is poor, the alcohol is prone to volatilization.

Blood containers are baskets made of thorns or bamboo strips, or wooden boxes, cement pools made of pig's blood material glued to the inner wall of the container. Among them, wattle preparation of large called wine sea, loaded with 5t, cement pool has 10~25t. pig blood material is made of pig blood and lime modulation of semi-permeable membrane. The advantage is that 30% vol or more can prevent leakage, low cost, not easily damaged.

Metal containers, aluminum containers are less costly, but the metal oxides in them can easily lead to turbidity, making the wine astringent. The later stainless steel tanks are costly and the wine does not age as well as earthenware containers. Cement tank containers are made of reinforced concrete into cement tanks, coated with anticorrosive materials, and stored in larger quantities. Inside can be coated with soft leather paper pig's blood veneer, is to use soft leather paper, pig's blood, quicklime and water adjusted into a mucus stick together into a sticker, pasted on the inside wall of the pool; can also be pasted ceramic plate, tile or glass, with epoxy resin hooked with pig's blood coating hooked; can also be coated with epoxy resin or vinyl perchloride coating.

3, cellar time

The cellar time of white wine Lao Bai Gan wine best storage period to 1 year is appropriate; soy sauce-type wine reasonable storage period of more than 3 years, the first aroma changes, the new wine stimulation, nose, brown and spicy, and other unpleasant sensations gradually disappeared; the middle of the body gradually become mellow and coordinated, delicate and plentiful; the later body of the body of the soy sauce aroma is The wine body gradually becomes mellow, harmonized, delicate and full; in the later stage, the aroma of soy sauce is prominent and elegant, and the aged flavor gradually appears. Regarding the cellar time of white wine, not all wines will become better after storage, and not all wines are better the older they are, such as the old matured too much, its quality and flavor is not necessarily good. The storage time is usually mastered in 1~3 years.