The winery itself also seals the altar?
Yes. Moreover, the winery itself needs to seal the altar even more.
For the sauce-flavored liquor, the new liquor that has just been brewed is not directly sold to the outside world, but is first sealed and stored in an altar for about a year, and the liquor of different years is used to outline the liquor with different taste levels according to different proportions, and then sealed and stored in the jar for a period of time to continue aging. The "sealing of the altar" here refers to the operation of installing the altar and sealing it at this time.
Before the batch use of plastic products, the clay jar cover is added with yellow mud, supplemented by other materials to prevent the yellow mud from cracking (reed leaves, puff fluff, straw, etc.).
*From the panoramic vision, there are also some strange auxiliary materials that invade and delete others, such as adding pig blood when and (huò, verb) mud, personal understanding, ritual sense or blessing ingredients may be greater than the actual function, after all, pig blood is rich in nutrients and easy to breed microorganisms, which may affect the quality of the wine.
After the introduction of plastic film, it quickly became the main sealing material due to its high efficiency, simplicity and low cost, and most wineries have been using it to this day. Then appropriately supplemented with rice paper or kraft paper, the effect is better.
*From the Internet, invasion and deletion This is a very wide online process of Ma Yun sealing the altar in Moutai**, from which you can see that the mouth of the altar is sealed with things like plastic wrap.
If you visit the winery, you will see that most of the altars have red cloth on them. The red cloth itself has no actual sealing effect, but more for the sake of good looks and a beautiful meaning.
This aging method not only takes advantage of the advantages of the pottery altar, but also solves the problem of sealing, but in recent years, people have gradually realized that the plastic film will bring environmental problems and the problem of microplastic particles and gradually use newer methods, such as the stainless steel lid on the pottery altar, the joint is made of food-grade silicone, and then combined with wax sealing, there is basically no problem of soaking wine.
However, although the problem of sealing has been solved, there are still some difficulties.
First of all, the damage and leakage of the pottery jar, which has always been a difficult problem to solve in the cellar, as a team specializing in providing equipment and solutions for winemaking, we have proposed many solutions to this problem, including negative pressure method, grating method, visual method, weighing method, light wave method, capacitance method, eddy current method and many other technical solutions, but in terms of achieving the balance of precision and equipment, I feel that there is still a long way to go.
In view of these difficult problems in the pottery jar, some companies simply give up the pottery jar aging and directly use stainless steel wine storage tanks, but the result of stainless steel aging is that the wine body lacks many flavors after the pottery jar is aged, resulting in the price of the final finished wine is difficult to increase, and some people even feel that it cannot be classified as "soy sauce wine", which shows the difficulty of choice.
The second is theft, which exists regardless of whether the pottery jar or the stainless steel wine tank is used. It is no secret that the inventory of famous wine companies has flowed out through various abnormal means, and even many series of ** have been derived from this, which shows how serious the problem of inventory wine theft is. According to a well-known person in the industry, some local distillery owners in Moutai are not quite sure how much wine they have in their cellars, and can only roughly estimate that a certain type of wine has "several thousand catties". Therefore, the ability to know the exact condition of each jar at all times has always been a problem that every winery is trying to solve.
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