How do individuals cellar liquor? How to cellar liquor

First of all, you must have a good base wine, and secondly, remember one, seal, protect from light, and earthen jar.

The premise is that you need to get the original puree of the liquor, which requires means, you can go to a small wine shop to buy, or you can go to the countryside to do it, in short, there are many ways. Then the cellar environment is also very important, and it needs to be a cool and clean place where the temperature does not change very much. Preferably in a cellar.

The container of wine should be a vessel that is easy to breathe, such as a clay pot. Note that it must be glazed, otherwise the loss will be too large. Some people say that purple sand is used, but the result of personal testing is that the gap between purple sand is too large, and after being stored for a period of time, the wine will continue to decrease, and even mold outside.

Perhaps someone has succeeded and is not hesitant to teach. If you seal it, you can take the ancient method, use steamed yellow mud, or glutinous rice milk plus egg white, plant ash and yellow mud, seal with cloth, it is best to put on a layer of wax and then mud seal. Finally, you can buckle a bowl or something on top.

The combination of water molecules and polar molecules, such as ethanol, slowly reorder them during the cellaring process, resulting in a tighter bond and a softer and denser mouthfeel.

Unlike Resident Evil, this refers to the reaction of microorganisms in the cellar environment and organic matter in the puree of the wine, and in the alkyd process of ethanol, new esters are produced, which are the first substances of the wine's aroma, so it will make the wine more fragrant.

If you want to store it for a long time, you must have a high degree of liquor, with a strong aroma (strong aroma or sauce aroma), and find a cool and dark place for storage conditions. There is no need to pour it out and put it in the vat and find a wine cellar.

There is puree, there is a wine jar (glass and stainless steel are not good), and there is a cellar ventilation with constant temperature in all seasons. There is cellar mud.

The mouth of the altar is wrapped with oil paper fine line, there is no yellow mud, and it is also possible to dig some deep soil, which must be clean and fine. Forget about plastic bags, the soil is very well sealed. With salt water and mud (sterilize, to prevent the germination of grass seeds), the first layer is wiped well and dried in the shade.

Sealing effect. When wiping the second layer, add wheat grass to the mud (you should have seen the mud roof when you were a child) to reinforce it. After drying, if there are cracks, fill the cracks with rice broth and some thin mud!

Seal the altar and place it in a cool place at a constant temperature. Now the community storage room and garage are all underground, and after the liquor is sealed, it can just be stored.

First of all, you have to have a cellar, if you can occupy an air-raid shelter, you will be able to go home, and your wine must have a collection value, forget about the crazy mass production on the market, just drink it with spicy duck neck and flower hair.

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. Soy sauce liquor must produce physical reactions, chemical reactions, and association reactions under the "micro-oxygen" environment and the "respiration" of the liquor in the jar, so as to promote the continuous aging and aging of soy sauce liquor in the process of cellar storage, and the older it is, the more fragrant it becomes: Red Year pioneered the launch of liquor cellaring services, extensive selection and establishment of professional wine cellars, and provides private cellar sites and professional management services for people who want to store liquor.

If the alcohol content is high, it will be difficult for the fungi in the wine to survive and will not deteriorate, so it is best to choose high-grade liquor if you want to store it. The second is the problem of the wine storage environment, in fact, the storage of high-grain wine must first contain the container of the wine body is not light, sealed, such as pottery jars; Secondly, the relative humidity and temperature should also be appropriate, the relative humidity should be about 70%, and the temperature should not exceed 30 °C; Finally, avoid direct sunlight. The main purpose of sealing is to prevent "running wine", and the best way is:

Tighten the cap first, wrap the mouth of the bottle carefully with plastic wrap, wrap it tightly with scotch tape, and then seal the wax.

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

Today, I recommend a new cost-effective soy sauce wine launched by Meiyijia to the landlord - "Love is wine", a delicious soy sauce wine and ration wine under 100 yuan, which is a cost-effective pure grain soy sauce wine!

1. The preservation of liquor bottled liquor should be selected in a relatively dry, clean, bright and well-ventilated place, with a relative temperature of about 70%, and the bottle cap is easy to rot if the temperature is high. The ambient temperature of liquor storage shall not exceed 300C, and it is strictly forbidden to approach fireworks. The container should be tightly sealed to prevent leakage and "runaway".

Second, the preservation of rice wine The packaging container of rice wine is best sealed with pottery jar and mud head, this ancient packaging is conducive to the aging of rice wine and the improvement of aroma, and has the characteristics of aging and fragrance after storage. The environment for storing rice wine should be cool, the temperature changes little is appropriate, usually not less than 50C, and it is not suitable to store odorous items around it at the same time.

3. Preservation of beer The temperature of beer is generally between 00C-120C, and the temperature of cooked beer is between 40C-200C, and the general storage period is two months. The place where the beer is kept should be kept dark, cool, clean and hygienic, the temperature should not be too high, and avoid direct light. The number of vibrations should be reduced to avoid turbidity.

Fourth, the preservation of fruit wine barrels and jars is most prone to dry consumption and leakage, and is also easy to invade by bacteria, so it is necessary to pay attention to cleanliness and sanitation and firm sealing. The temperature should be kept between 80C-250C, and the relative temperature is about 75%-80%. Do not mix with odorous items.

The bottle should not be exposed to direct sunlight, as sunlight can accelerate the quality of the wine.

5. Preservation of medicinal liquorSome ingredients of medicinal liquor due to long-term storage, temperature, sunlight, etc., often segregate the original soaked substances, resulting in slightly turbid drug precipitation, but this does not mean that the liquor has deteriorated or lost its drinking value, but it can no longer be drunk if it is found to have a peculiar smell. Therefore, the shelf life of medicinal wine should not be too long.

The conditions for cellaring liquor, how many degrees of cellaring liquor are appropriate, and whether it is lowered or cellared first.

Cellaring refers to the high-quality original slurry into ceramic containers or other containers suitable for cellaring, and stored in underground, caves, and semi-underground wine cellars, warm in winter and cool in summer, with good ventilation. Let's take you to understand whether the liquor cellar is good or not and what to pay attention to in the liquor cellar.

Benefits of cellaring.

The cellaring method is divided into earth cellar and cave cellar. The cellar is to bury the brewed puree wine in the cellar and take it out after fermentation for a period of time. In addition to the smell of grains, there is also the smell of earth, and the two flavors converge to create a fragrant aroma.

In the process of cave storage, the cave liquor absorbs the breath of mountains and stones, and the aroma of the wine is also very unique.

What should be paid attention to in cellaring.

1. It must be a pure grain puree wine produced by traditional technology. Most of the bottled liquor sold on the market is syrup wine, and the so-called syrup is to add water.

2. Under normal circumstances, the distilled liquor in the factory is between 55 and 65 degrees. The newly brewed liquor is the original liquor, these liquor must be stored for more than 6 months, and the liquor that expires before leaving the factory must be inspected and evaluated, and after passing the qualification, according to the technical requirements, in addition to blending with liquor of different quality and different degrees, it is generally necessary to reduce the degree with water in order to meet the standard of commercial liquor.

3. The liquor with water has destroyed the stability of the liquor molecules, especially in the glass bottle, the liquor can no longer breathe through the glass bottle, so it is difficult to store this liquor, and if it is an inferior liquor, it will deteriorate for a long time.

4. If you want to improve the quality by collecting liquor, it is best to choose purple sand on its wine vessels, followed by pottery and porcelain.

5. The density of purple sand is between pottery and porcelain, which is the most conducive to the breathing of wine. If it's just for collection, the glass bottle is no problem, it not only retains its original quality, but also does not volatilize the alcohol.

6. In addition to the basement and rural underground cellar, the storage environment is also suitable for the place, and you can choose a warehouse or open space that is not often moved.

7. If there are conditions to put a large number of liquors (pottery jars) together, we feel that the quality of many liquors stored together is faster than that of liquor stored separately.