What does the cellaring and vintage of wine mean?

Cellaring refers to the storage method, but now it is just talking, dark places are called cellars, and in ancient times there were special underground cellars. The vintage refers to the age of storage, from the date of winemaking. Generally, the higher the vintage, the more mellow the wine. Special note is Lafite in '82.

Better than 80 years old, because the 82-year-old French Lafite vines are particularly good, so the wine is good, many people talk nonsense...

Cellaring is performed in peculiar soil or caves. For example, Shu Xiang old wine.

Cellaring is to put the newly steamed liquor into a suitable container for cellaring, and store it in the cellar underground, caves, etc., the temperature of the cellar should not be too large in the four seasons, and it needs to be warm in winter and cool in summer, and a well-ventilated environment.

The purpose of cellaring is to make the baijiu taste soft, because the freshly steamed baijiu has a spicy taste, but after cellaring, it can make the liquor harmonious and soft.

Not only that, but there are other benefits to cellaring

1. Reduce harmful substances: During the long cellaring process, the sulfide substances in the liquor volatilize naturally, reducing the harmful substances in the liquor.

2. Increase the aroma of soy sauce wine: During the storage process of liquor, the alcohols in the liquor will react with organic acids to generate ethyl acetate to emit alcohol, but the ester generation process is relatively slow, so this is why the longer the wine is placed, the more mellow it will be.

3. Softer taste: During the cellaring process, the activity of ethanol molecules will decrease with time, so the taste of the liquor after cellaring will become mellow, soft and soft.

There are many inexpensive liquors, but high-quality soy sauce liquor that is not expensive and does not taste good is relatively rare

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Vintage wine is what it meansWine aged for a long timeTaking Moutai as an example, there are 15-year, 30-year, 50-year, and 80-year-old vintages, and the longer the vintage, the higher the **! Vintage wines are loved by some wine lovers because the older the wine, the more mellow the wine.

It is generally believed that the so-called vintage wine refers to the time of cellaring, the longer the vintage, the stronger the aroma, the more mellow the taste, and the higher the **. In fact, the vintage wine on the Chinese market only refers to how many years there are, not how long it has been stored.

Most of the so-called vintage wines are blended with a small amount of vintage wine from a base wine that has been stored for one or two years, but the label indicates the longest vintage. Some liquors with the mark of 10 years or even 30 years of aging are mostly just a concept.

For example, the 30-year age on the package does not mean that all the contents of the bottle are stored for 30 years, but only that some of the wine in the bottle has been aged for 30 years.

Every bottle of wine has a year on it, so do you know what the year on the wine label means?

cellar jiàocáng : The food is stored in a ground-modal cellar so that it is kept at a certain temperature and humidity for long-term storage.

Cellaring is a method of storing grains, fruits and vegetables by using the thermal insulation effect of the soil, and it is also the oldest storage method. In the primitive social site of Cishan in Wu'an, Hebei Province, a large number of cellars for storing grain have been discovered, which shows that as early as 7,000 years ago, China has used cellars, and there has been quite developed agriculture. In terms of its form, the cellar is different from the square, the square one was called the cellar in ancient times, and the round one was called the sinus.

Wang Zhen of the Yuan Dynasty said in the "Book of Agriculture" that the cellar has many advantages, "that is, there is no wind, pure rain, sparrows, rats, and no water, fire, and thieves." "So it has always been an important way to store grain in the northern part of our country. In the 70s of the 20th century, Hanjiacang of the Sui and Tang dynasties was found in Luoyang, Henan, which was a large underground granary in ancient China.

Historical experience believes that the cellar is generally suitable for storing dry grain, and is not suitable for storing rice, "Qi Min Yaoshu" said: "To hide rice, you must use a basket, this is a water valley, and the cellar is buried in the ground and rotten." ”

Cellaring means storing food in a scarce or cellar to maintain a certain temperature and humidity for long-term preservation.

Cellaring generally refers to the liquor production enterprises will select the high-quality puree liquor, put it into a ceramic container or other suitable for cellaring, and store it in the underground, cave, semi-underground cellar, the temperature of the cellar should not be too large in four seasons, that is, warm in winter and cool in summer, with good ventilation.

When stored in a wine cellar, the size of the cellar pit, taking Moutai as an example, is usually 3 4 meters deep and can hold 15 20 retorts of lees. The walls of the pit are usually made of clay, while the pit of the sauce wine is made of stones, otherwise the flavor of the sauce will not be strong. The pit should be sealed with local yellow mud, which can not be breathable, and should be checked frequently during the cellar period, and sprinkled with water from time to time to prevent dry cracking and air intake.

To store liquor in a cave, we must carefully abide by the principle of "three non-choices", that is, if you do not choose a dry cave, there must be water in the cave to have its soul; If the wet hole is not chosen, the soul is impure if the water is turbulent; The small cave does not choose Fu Chi Wu, and the cave is wide and accommodates the "cave god" to live freely. Cellaring usually requires: constant temperature and humidity in the cellar, and the wine can naturally age, slow and even; The air in the cellar is clean, which can help to ripen and the more the wine is released, the more mellow it is; The pottery jar is sealed and stored to ensure that the wine breathes the air of the outside world and interacts with the external environment.

Since the original puree liquor does not add any substances other than liquor, its liquor molecules still maintain good stability, and in the process of cellar storage, the liquor in the container breathes the air with suitable dry humidity through the container at a suitable temperature, and the following changes occur. The production of cellar liquor enterprise aroma liquor to Luzhou Laojiao cellar liquor as its representative, his process uses the production technology of the national cellar, cellar mud fermentation, pottery jar storage, rice paper sealing, completely using the traditional brewing process through natural constant temperature cave storage to achieve cellar wine.