Why sauce wine prefers pottery jars for storage
Friends who know something about liquor may know that base wine storage of sauce wine companies basically uses pottery jars. Today, with the achievements of new material technology, why are these Doesn’t the company use new materials to make wine storage containers? Metal, plastic and other containers are cheap, so why use bulky pottery jars?
In fact, as early as the mid-1980s, Moutai Distillery conducted large-container wine storage experiments. In the 1990s, large stainless steel wine tanks gradually began to be used. However, various rounds of Moutai produced by the distillery still use Sichuan wine tanks. Provincial Longchang altar storage.
Some experts pointed out through experiments that the liquor stored in pottery jars is better than other containers, and it can be called an "artifact" for storing wine. Liquor stored in pottery jars is more elegant, delicate and harmonious, and can produce a wonderful "old wine flavor" or "old wine flavor".
The main reason is that the pottery altar has good air permeability. The oxygen in the air can enter the altar and create a "micro-oxygen cycle" with the wine, which is conducive to the organic matter in the wine body to continue to undergo a series of physical and chemical reactions, such as association. It uses redox reaction , esterification reaction , etc., thereby more effectively eliminating those low-boiling point substances, such as aldehydes, sulfides and other odor impurities that produce spicy and pungent odors, making the wine continue to age. When cooked, mellows , becoming soft and soft, and the aroma becomes more plump and elegant.
Another very important point is that the pottery altar is rich in iron, calcium, copper, magnesium, manganese and other trace elements that are beneficial to the human body. During long-term storage, these trace elements will slowly dissolve into the wine body, and then with these trace elements as the center, the wine molecules and water molecules can be closely associated to form stable macromolecular clusters.
These large molecular groups are like sustained-release capsules , which will gradually release alcohol molecules. In this way, the human liver can have a longer time to calmly decompose alcohol and prevent the liver from being exposed to a large number of alcohol molecules in a short period of time. impact, thereby effectively protecting the liver.
Therefore, although the capacity of pottery jars is not as large as that of stainless steel tanks, it requires a large area of space in the winery, a large number of jars, and high cost. However, the winery still insists on using high-quality pottery jars to store the base wine.
Why are there so few sauce wines packaged in transparent glass bottles on the market?
Some people say that mature Maotai wine is generally yellowish in color, and it is unsightly to put it in a transparent glass bottle in order to "cover up the ugliness".
Indeed, to a certain extent, most sauce wines are packaged in ceramic bottles for the sake of product beauty. "GB/T 26760-2011 Maotai-flavor liquor" also mentioned that sauce wines are stored at temperatures below 10°C. It is easy for some sediment to appear during the period. If a transparent bottle is used, consumers will obviously lose the mood to drink when they see a bottle of yellow sauce wine with sediment in the winter.
Secondly, "sauce wine is afraid of light".
Sauce wine should be stored in a cool and dark place. First, ultraviolet rays will destroy the taste of the wine. Second, if the temperature is too high, it will cause changes in the acids, esters and other nutrients contained in the wine. It also affects the taste of wine.
The base wine and old wine of the Provincial Liquor Group are stored in pottery jars. After blending based on sufficient vintages, they are put into the wine warehouse again and slowly cured in pottery jars for 1 to 3 years before being sold out of the factory.
Provincial Liquor Group adheres to the 21-word brewing mantra of "grain must be refined, water must be sweet, music must be aged, utensils must be clean, work must be fine, storage must be long, and management must be strict", and is committed to brewing every drop of pure grains. The aroma of sauce sets a new benchmark for "Hundred Famous Wines"!
