The fermented yellow wine is a new wine after being pressed, filtered and fried. The new wine has a strong spicy feeling, the taste is rough and uncoordinated, the smell is lacking, and the smell is not soft. It is necessary to store the ingredients to make the ingredients in the wine. There is ample seizure reaction, which increases the ester and fragrance of the wine, making the mellow delicate and rich, the wine tastes soft and harmonious, and the taste is comfortable. Nowadays, most rice wine producers use pottery jars to store rice wine. Usually, they need to be stored for at least 1 year before they are sold. The famous rice wine needs to be stored for more than 3 years.
Although the storage of yellow wine in the pottery altar is better, many of the disadvantages of the pottery have been plaguing the yellow wine enterprises:
1. Pottery is fragile, simple to damage during transfer and storage;
2. The pottery altar is small in size. Each pottery jar only holds 22.5~25 kg of wine. The 10,000 t of wine needs to be filled into nearly 440,000 pottery altars. It needs a simple warehouse of nearly 240,000 m2, and the standard warehouse is about 160,000 m2. The warehouse has a large area;
3. There are many pores on the wall of the altar, and the loss of storage is large. The normal loss of storage for one year is more than 2%. After some years of storage in the pottery altar, only half of the altar is left in the wine;
4. The pottery jar leaks and has a lot of defects, and the demand is often repaired, and the amount of protection is large;
5. Pottery cannot be mechanized, requiring manual sealing, cylinders, and alcohol, cumbersome and low power. Nowadays, the whole production process of rice wine from rice, rice, steamed rice, fermentation, pressing, bactericidal and decocting has been mechanized. The storage of wine in the pottery has become a barrier to the mechanization of rice wine production.
The use of large-capacity stainless steel storage tanks for storing yellow wine can deal with the above problems. In fact, large-capacity stainless steel tanks have been used in the storage of alcohol, such as beer, wine, and liquor, and have achieved good results and have been widely used. However, due to the special concentrated fermentation of rice wine, the decoction process and the rich amino acids in the wine, large-capacity cans are prone to rancidity and abnormal taste during storage. The storage capacity of large-capacity stainless steel storage tanks needs further research and experiment.