How to preserve wine Introduction of wine preservation methods

Bottled liquor should be selected in a dry, clean, bright and well-ventilated place, and the bottle cap is prone to mildew at high temperature. The ambient temperature of liquor storage shall not exceed 30℃, and fireworks are strictly prohibited. Containers should be tightly sealed to prevent wine from leaking and "spilling".

2. Preservation of yellow rice wine

Clay pots and mud heads are the best packaging containers for yellow rice wine. This ancient packaging is beneficial to the aging and aroma enhancement of yellow rice wine, and has the characteristics of getting more and more fragrant after storage. Yellow rice wine should be stored in a cool environment with little temperature change, usually not lower than 5℃, and it is not suitable to store odorous articles around it. If the quality of wine begins to change, it should be eaten immediately and cannot be stored again.

3. Preservation of beer

Generally, the storage temperature of beer is between 0 12℃, while the temperature of cooked beer is between 4℃ and 20℃, and the general storage period is two months. The place where beer is stored should be dark, cool, clean and hygienic, and the temperature should not be too high to avoid direct light. It is necessary to reduce the number of vibrations to avoid turbidity.

4. Preservation of fruit wine

Barrels and cans are most prone to dry consumption and leakage, and are also vulnerable to bacterial invasion, so attention should be paid to cleaning and good sealing. The temperature should be kept between 8℃ and 25℃, and the relative temperature is about 75%-80%. Can't be mixed with odorous objects. Bottled wine should not be exposed to direct sunlight, because sunlight will accelerate the quality change of fruit wine.

5. Preservation of medicinal liquor

Due to the influence of long-term storage, temperature, sunshine and other factors, some components in the soaked medicinal liquor often precipitate the original soaked substances, resulting in a slightly turbid drug precipitate, but this does not mean that the wine has deteriorated or lost its drinking value, but it can't be drunk any more if it has an odor. Therefore, the shelf life of medicinal liquor should not be too long.