How much do you know about the cellar, the source of life for liquor?

There is a saying in the wine industry, "A thousand-year-old cellar has ten thousand years of storage, and the quality of wine depends entirely on the age of the cellar." Cellars are one of the necessary facilities for liquor brewing in my country. They bear witness to the continuation of ancient brewing techniques and the continuous innovation of the modern liquor industry. Today, the editor will tell you about liquor cellars! What is a cellar? The cellar is a "pit"

If you have no impression of the liquor cellar, you might as well understand it as a "pit" first. Of course, this "pit" is used for making wine, and it also has different shapes and a lot of details.

As we all know, liquor is brewed from sorghum and other grains. The cellar, this "pit", is the key place to turn grain into wine; to put it more popularly and simply, the process is like this: grain enters the "pit" - in the "pit", the grain turns into distiller's grains (this is "Fermentation" of wine) - When the lees come out of the "pit", wine can be distilled. There are different cellars, and there are many types of "pits"

"Cell pits" are usually made by mixing unique yellow mud, wine tails, etc. Half a year after the cellar is built, the yellow mud will turn from yellow to black; two years later, it will turn into jet-white, from soft to brittle and hard; after many years, the mud will change from brittle and hard to soft, and the color of the mud will turn from jet-white to jet-black. And colors such as red and green will appear. The pit mud that has been in the pit for a long time appears colorful in the sunlight. For example, strong-flavor wines, represented by Wuliangye and Babaochun wines, use mud cellars - the bottom and surroundings are covered with yellow mud. After the cellar has been used for a long time, the mud contains rich microbial flora, and it is these flora that give the liquor different aromas and flavors. "A thousand-year-old cellar that lasts ten thousand years is bad" is not a mystery

Imagine you have a pot of soup and keep simmering it without stopping the fire. Every time you don't finish it, you continue to add ingredients and simmer it. Drink and drink, add and add, and simmer. …How will this pot of soup taste in a few decades? And how much is it worth?

An analogy to wine and distiller’s grains is “ten thousand years of grains”: take out the distiller’s grains (part of the mother grains, add new grains) from the cellar - distill the wine (steam the wine while steaming it out) Grain) - the distilled lees is returned to the "pit" to continue fermentation - take out the lees (part of the mother lees and add new grain), and this cycle continues for thousands of years.

What about the thousand-year-old cellar? As mentioned earlier, mud pits are used for strong-flavor liquor, and the pit mud contains microbial flora; these flora can make the liquor more fragrant and delicious. They feed on the wine and water exuded from the lees to seek continuation of life; and in the process of continuing from generation to generation, they can continue to evolve and become better, which in turn improves the quality of the wine.