Application effect of artificial old cellar
Abstract：The phenomenon of aging in the artificial old cellar is not many in the south, and it is common in the north, that is, after several rows of wine fermentation, the mud plate of the cellar is formed, hardened and does not absorb water, and white needle-like crystals appear. When this aging phenomenon occurs in the cellar mud, the wine produced has a light aroma, a short taste and a faint aftertaste. According to the research of relevant units, the main reason for the occurrence of compaction is the formation of more calcium lactate and iron lactate in the pit mud. In advance of...
The phenomenon of aging in the artificial old cellar is not many in the south, and it is common in the north, that is, after several rows of wine fermentation, the mud plate of the cellar is formed, hardened and does not absorb water, and white needle-like crystals appear. When this aging phenomenon occurs in the cellar mud, the wine produced has a light aroma, a short taste and a faint aftertaste.
According to the research of relevant units, the main reason for the occurrence of compaction is the formation of more calcium lactate and iron lactate in the pit mud. In order to prevent the occurrence of this phenomenon, it must be noted that the formula of artificial mud should not bring a large amount of calcium and iron, such as adding calcium superphosphate infusion can avoid bringing a large amount of insoluble calcium.
Do not add calcium carbonate in secondary and tertiary medium. The second is to do a good job in the environmental health of the wine production site, to prevent a large number of lactic acid bacteria proliferation, and in the process to take a large steaming method to reduce the acidity of the lees, to prevent a large amount of lactic acid during the fermentation in the cellar, so as to reduce the generation of calcium lactate, iron lactate and to prevent the purpose of aging of the cellar mud.
In addition, it is also necessary to pay attention to the care of artificial pit mud. Enter the cellar immediately after the mud is applied to reduce the chance of contact with the air; After each discharge, apply a small amount of caproic acid bacteria culture liquid or tail wine to the wall of the cellar to keep the pit mud in the state of nierweir, which is conducive to the growth and reproduction of anaerobic functional bacteria in the cellar mud, and is an active measure to prevent the aging of the cellar mud. Hebei Sanhe county winery. Taking the above preventive measures, the new cellar built in 1975 has been found to be aging, and the qualified rate of quality products has increased by 20 to 30% on the basis of the original.
According to the research of relevant units, the main reason for the occurrence of compaction is the formation of more calcium lactate and iron lactate in the pit mud. In order to prevent the occurrence of this phenomenon, it must be noted that the formula of artificial mud should not bring a large amount of calcium and iron, such as adding calcium superphosphate infusion can avoid bringing a large amount of insoluble calcium.
Do not add calcium carbonate in secondary and tertiary medium. The second is to do a good job in the environmental health of the wine production site, to prevent a large number of lactic acid bacteria proliferation, and in the process to take a large steaming method to reduce the acidity of the lees, to prevent a large amount of lactic acid during the fermentation in the cellar, so as to reduce the generation of calcium lactate, iron lactate and to prevent the purpose of aging of the cellar mud.
In addition, it is also necessary to pay attention to the care of artificial pit mud. Enter the cellar immediately after the mud is applied to reduce the chance of contact with the air; After each discharge, apply a small amount of caproic acid bacteria culture liquid or tail wine to the wall of the cellar to keep the pit mud in the state of nierweir, which is conducive to the growth and reproduction of anaerobic functional bacteria in the cellar mud, and is an active measure to prevent the aging of the cellar mud. Hebei Sanhe county winery. Taking the above preventive measures, the new cellar built in 1975 has been found to be aging, and the qualified rate of quality products has increased by 20 to 30% on the basis of the original.
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