How do you seal a cellar jar? What is the best seal for wine jars

Ingredients: yellow clay, hydrated lime, stirring stick, water, plastic film.

1. First of all, the yellow mud and hydrated lime are put into the barrel according to 3:1, as shown in the following figure

2. Add an appropriate amount of water and stir to thicken, as shown in the figure below

3. Cover the wine jar with a plastic film after the wine, as shown in the figure below

4. Seal the inner cover with a good yellow mud first, as shown in the figure below

5. Press the outer cover and the inner cover and the yellow mud, and press the outer cover to the end as much as possible, as shown in the figure below

6. Finally, dip your hands in some water, and then touch the yellow mud smooth, as shown in the figure below

It is somewhat inappropriate to use the word appropriate, and although alcohol is easy to volatile, volatilization requires a specific environment, so not all wine needs to be sealed with auxiliary materials, and it should be decided according to the type of wine, the style of the container, the storage environment, and the storage period.

And the sealing material of wine has also changed a lot after so many years of development. Taking the method of sealing wine in the early years of our country as an example, taking the mud wine as an example, the most used sealing mouth is "mud sealing", which is not so particular. Plug the easy mouth directly with a special lid, then paste the yellow mud on the outside, and then dry in the shade.

The yellow mud paste is at the sealing place, which can play a sealing role. In the early years, this method was used to seal containers, but the materials used to plug the mouth of the container were somewhat different, some used wood, porcelain, mud covers, etc., and even some liquor would use a kind of lid made of straw.

In modern times, there have been some changes in the method of sealing, some individual wineries can not get yellow mud, or use gypsum as the sealing material, first use ordinary materials to seal the mouth of the container, and then brush the outside of the container lid with a paste similar to paint, and then brush the paste on the paste, the thickness of the plaster will generally exceed 2 cm, and then dry in the shade. Because the gypsum has the property of absorbing moisture, and the container is sealed with a special lid, some moisture and moisture will be absorbed by the plaster mud seal, and the wine will taste better and better.

In addition, the way modern people seal wine is a little different from before, and now some wine uses rubber mats, plastics, etc. as sealing materials, and then hangs a layer of wax on the outside to achieve double insurance. But in fact, this storage method is not very useful, there is a saying about sealing wine in ancient times, but now this way of sealing wine with glass bottles, plastic lids, and wax seals has a very small gain on wine. But if it comes to sealing wine, I personally recommend using plaster, followed by yellow clay, and finally wax.

I think the first thing is to tighten the cap, and then wrap it with food cling film a few more times, or you can apply wax again, and then put it in the right ambient temperature, preferably underground.

Alcohol is the most volatile, and the container containing the wine can be wrapped with a rubber sealing ring or tape, which can seal the wine and prevent it from leaking.

Wax seals can be used, and the effect of wax seals is the best compared to paper seals and mud seals.

1. The traditional method of sealing the wine jar: use a piece of cloth or a piece of paper with good toughness, for example: cover the first layer of the jar with kraft paper, cover it with plastic wrap or plastic film, cover the mouth of the wine jar, cover the paper and plastic film beyond the neck of the jar, and then tie it tightly with a rope around the jar.

If it is for long-term storage, it is best to cover and strengthen the wine jar with thick mud, which can play a better role in reinforcement and sealing. The cellar wine jar can be covered with red silk cloth in the outermost layer of the jar, which is both beautiful and generous.

2. Modern method of sealing the wine jar: seal the lid with the sealing lid of the foamed plastic wine jar.

You need to prepare: yellow mud, hydrated lime, plastic sheeting, stirring stick, water.

1. First of all, take a number of yellow mud and hydrated lime, and put them into a clean bucket according to the ratio of yellow mud: hydrated lime = 3:1, as shown in the figure below.

2. Then pour in an appropriate amount of water and stir into the state shown in the figure below, as shown in the figure below.

3. Next, after the wine jar is filled with wine, first cover the inner lid, and then cover a plastic film, as shown in the figure below.

4. Then seal the inner cover with yellow mud, as shown in the figure below.

5. Next, press the outer cover of the wine jar on the inner lid and the yellow mud, and pay attention to the outer cover to the bottom as much as possible, as shown in the figure below.

6. Finally, the wine jar is sealed, as shown in the figure below.

How to seal the wine jar, how to seal the wine jar, and how to seal the cellar wine.

Wine sealing method: 1) Take a number of yellow mud and slaked lime, and put them into a clean bucket according to the ratio of yellow mud: slaked lime = 3:1.

2) Add an appropriate amount of water and stir constantly with a stirring stick to mix the yellow mud and lime thoroughly, and make the mixture viscous. Don't have too much water, just like noodles.

3) After the wine jar is filled with wine, cover the inner lid first, and then cover a piece of plastic film. The film should not be too large, but it can cover the edge of the inner cover and be 20mm larger. This makes it easy to open the inner lid in the future.

4) Seal the inner lid with a good yellow mud first. The size and height of the yellow mud are roughly the same as the inner cavity of the outer cover.

5) Press the outer cover and the inner cover and yellow mud, and press the outer cover to the end as much as possible.

6) Fill the outer cover and sink with yellow mud, fill it as much as possible, and touch it flat. Finally, dip your hands in some water, and then touch the yellow mud smooth. Then the jar is sealed. Through this sealed jar can be buried in the ground for storage.

The wine jar first tightens the mouth of the jar with plastic paper, and then finds a cloth bag to smash a few catties of yellow sand, and ties the yellow sand bag and presses it on the wine jar, so that it will not deteriorate.

You can put a bowl on top of it, the bottom of the bowl is just the right size to enter the mouth of the altar, and put some water in the bowl and the bottom of the bowl.

The ancients used a piece of cloth or a piece of paper with good toughness to cover the mouth of the wine jar, and tied the cloth or paper around the mouth of the wine jar with a rope. Then cover a layer with mud on the mouth of the sealed wine jar, and when the mud is dry, it is basically not breathable.

Nowadays, there is a kind of wax that can also be used to seal the jar, but it actually plays the role of mud.

Preparation materials: yellow clay, hydrated lime, wine jar, inner lid, plastic film and outer lid.

1. First of all, take a number of yellow mud and hydrated lime, and put them into a clean bucket according to the ratio of yellow mud: hydrated lime 3:1.

2. Then add an appropriate amount of water and stir constantly with a stirring stick to fully mix the yellow mud and lime, and make the mixture viscous. Don't have too much water, the same as the noodles.

3) After the wine jar is filled with wine, cover the inner lid first, and then cover a piece of plastic film. The film should not be too large, but it can cover the edge of the inner cover and be 20mm larger. This makes it easy to open the inner lid in the future.

4. First seal the inner cover with a good yellow mud. The size and height of the yellow mud are roughly the same as the inner cavity of the outer cover.

5. Press the outer cover and the inner cover and the yellow back mud, and press the outer cover to the end as much as possible.

6. Finally, fill the outer cover and sink with yellow mud, fill it as much as possible, and touch it flat. Finally, dip your hands in some water, and then touch the yellow mud smooth. So the jar was sealed. Through this sealed jar can be buried in the ground for storage.

1. Use yellow mud to paste the gap between the wine jar and the lid of the wine jar; 2. Cover the lid of the wine jar with the straw paper close to the yellow mud; 3. Wipe yellow mud about 1cm thick on the straw paper, and cover two pieces of straw paper; 4. Rub yellow mud on the straw paper about 1cm thick; 5. Wait for the mud to be half dry, slowly pour the cooled millet broth on the surface of the yellow mud, and then pour it after it is half dry, repeating three times; The sealing of the altar is completed. Note: 1. When mixing with yellow mud, it is best to mix in 10% sake lees; 2. When sealing the wine jar, it should be carried out in a cool and ventilated place, and the yellow mud just smeared on it is forbidden to be exposed to the sun to prevent cracking.

3. Ensure the quality of the wine jar.

You can first cover the mouth of the jar with kraft paper, then cover it layer by layer with plastic wrap (note that it is plastic wrap), then tie it tightly with a rope, and then brush the paste with kraft paper, which can be stored for a long time. This method does not have to worry about the dampness of pig blood due to the place where it is stored, and the damp hair!

In ancient times, cloth or paper and rope were used to seal the mouth of the altar first, and then seal the mud. In ancient times, a thick cloth should be placed at the mouth of the jar, then covered with a porcelain lid to press the thick cloth, and then the gaps around the porcelain lid were sealed with clay, and finally a layer of cloth was wrapped around the porcelain cover, which is probably a similar way to this method. Although the sealing mud was moist and soft before, it will harden after years of air drying, and the hard mud will break and fall off.

The seal was slapped off, and the aroma of wine wafted out from the cracks around the porcelain lid

I saw that my grandmother used to cover her with a dry cloth, preferably the kind of cloth that looks like an old-fashioned tent, and then tie it with a rope.

If you want to keep it for a long time, you need to wrap it in mud on top of the original cloth.

How to seal the wine jar, how to seal the wine jar, and how to seal the cellar wine.

Wine cellars need to be sealed, but not completely.

Do not seal completely, regularly loosen the cap to release excess gas, and be careful not to reveal too large a gap when loosening the cap, so as not to cause oxygen to flow into the bottle and cause the taste to become sour.

Wine is very demanding in terms of temperature. The normal aging temperature of the wine is 10 16, and the maximum should not exceed 24, otherwise the style of the fine wine will be damaged.

However, the most important thing is that the temperature must be constant and stable, because the temperature change causes not only thermal expansion and contraction, but also the acceleration of oxidation of the wine, and the sudden change in temperature will cause the wine to produce unwanted substances during aging, resulting in flavor variation and even deterioration.

Precautions

1. Stacking of wine.

Horizontal positioning is the main way wine is stacked.

2. Registration. All incoming liquor must be registered. Each class of liquor should be marked with a card, and the age, origin, and price of the wine should be registered and recorded.

Once the wine has been placed, do not move it around. In particular, do not sweep away the dust that falls on the bottle, especially for premium wines.

3. Do not mix with other goods.

Many wines have strong breathing, and foreign odors can easily enter the bottle through the cork and cap, and even be absorbed by the liquor. In particular, it is important to note that items with strong odors, such as detergents, pickles, stinky tofu and cheese, are not allowed to enter the cellar.

The steps of sealing the mouth of the cellar wine are as follows:

Preparation materials: kraft paper, yellow mud, dumpling leaves, cotton rope.

1. Cover the kraft paper at the mouth of the altar, and the dumpling leaves are stacked on top of the kraft paper in turn.

2. Tie the mouth of the jar tightly with a cotton rope to tie the wine jar where the dumpling leaves are placed.

3. Smear the yellow mud on the mouth of the altar and coat it with a thick layer.

4. After coating the wine jar with yellow mud, you can start cellaring.

Tips: 1. The yellow mud used to seal the altar should not be too thin, and straw or straw can be added to increase the stretch of the yellow mud.

2. Choose kraft paper with good toughness to prevent damage to the kraft paper in the process of tying cotton ropes.

After the cellar wine is sealed, it is generally necessary to use white cement to seal the mouth to prevent air from entering the cellar and affecting the collection.

In the cellaring process of liquor, in order to receive a good storage effect, the following points must be noted:

1. During storage, the container mouth must be sealed, avoid frequent opening, do not expose the liquor to too much air, properly control the oxidation process, and increase the esterification ratio. If the sealing is not tight, excessive oxidation will cause too much aldehyde acid, and volatilization will cause the loss of alcohol and esters, so that storage will not only be beneficial but also harmful. Some factories store the old wine, open today, open tomorrow, in the end only half a vat of wine, and then the seal is not tight, stored for several years, the more it is stored, the worse it is, and the taste of the wine becomes very bland.

2. If you want to achieve a faster storage effect, the temperature of the flowing wine should be slightly higher (more than 30 degrees), and it is best to store it in a small container, so that the miscellaneous smell can escape quickly.

3. The appropriate temperature must be given, generally about 20. If the temperature is too high, the volatilization loss is large. The temperature is too low, which affects the storage effect.

4. The storage period of wine is not as long as possible, and how long is appropriate, and different flavor types have different requirements. There are many substances with high boiling point in Mao-type wine, and the storage time should be long. The storage period of the wine with ester aroma is too long, and the more the ester volatilizes, the more the wine taste.

Therefore, it should not be stored for too long. For example, when Xifeng wine is stored for 2-3 years, the total ester increases; The longer the storage period, the lower the wine, although the body is soft, but the taste becomes lighter.

5. It should be mixed and stored first, and then blended and shipped out. Practice has proved that the water and liquor molecules can be rearranged and combined in advance to improve the quality of liquor and maintain the balance of aroma and taste. On the contrary, the blending after storage disrupts the arrangement of molecules, and the wine tastes dry and spicy, which affects the original storage effect.

Answer method 1: After the cellar wine is covered with the mouth of the jar, it can be sealed with white cement, which can effectively prevent the air from entering the cellar and affecting the quality of the liquor. Method 2:

Rice paper with plastic film. Choose rice paper with strong water absorption, seal 6-7 layers at the mouth of the altar, then use a piece of plastic film to put on the surface to isolate the air, and finally tie the mouth of the altar with hemp rope.

After covering the lid, seal the drop with "sealing wax", and then use kraft paper to beat the pulp and paste the entire jar, and then cover the entire jar with a fresh-keeping bag after the pulp is dry, and tighten it with a rope.

In the cellaring process of liquor, in order to receive a good storage effect, the following points must be noted:

1. During storage, the container mouth must be sealed, avoid frequent opening, do not expose the liquor to too much air, properly control the oxidation process, and increase the esterification ratio. If the sealing is not tight, excessive oxidation will cause too much aldehyde acid, and volatilization will cause the loss of alcohol and esters, so that storage will not only be beneficial but also harmful. Some factories store the old wine, open today, open tomorrow, in the end only half a vat of wine, and then the seal is not tight, stored for several years, the more it is stored, the worse it is, and the taste of the wine becomes very bland.

2. If you want to achieve a faster storage effect, the temperature of the flowing wine should be slightly higher (more than 30 degrees), and it is best to store it in a small container, so that the miscellaneous smell can escape quickly.

3. The appropriate temperature must be given, generally about 20. If the temperature is too high, the volatilization loss is large. The temperature is too low, which affects the storage effect.

4. The storage period of wine is not as long as possible, and how long is appropriate, and different flavor types have different requirements. There are many substances with high boiling point in Mao-type wine, and the storage time should be long. The storage period of wine based on ester aroma is too long, and the more esters volatilize, the more the wine flavor is not talked about, so it can not be stored for too long.

5. It should be mixed and stored first, and then blended and shipped out. Practice has proved that the water and liquor molecules can be rearranged and combined in advance to improve the quality of liquor and maintain the balance of aroma and taste. On the contrary, the blending after storage disrupts the arrangement of molecules, and the wine tastes dry and spicy, which affects the original storage effect.