The fermented yellow rice wine is new wine after being pressed, filtered and fried. The new wine has a strong pungency and irritation, rough and uncoordinated taste, lack of smell and softness. In response to the attack, the ester aroma and old aroma in the wine are increased, so that the mellow aroma is delicate and rich, and the wine taste is soft and harmonious.
Although the pottery altar has a good aging effect for storing yellow rice wine, many shortcomings of the pottery altar have always plagued the rice wine enterprises:
1. Pottery is fragile and easily damaged during transfer and storage;
2. The pottery altar is small in size, each pottery altar holds 22.5-25 kg of wine, and 10,000 tons of wine needs to be filled into nearly 440,000 pottery altars for storage, requiring a simple warehouse of nearly 240,000 m2, and a standard warehouse of about 160,000 m2. The wine warehouse occupies a large area;
3. There are many capillary pores on the altar wall, and the wine storage loss is large. The normal loss of storage for one year is more than 2%. After some pottery altars have been stored for several years, only half of the wine remains;
4. There are many leaks and defects in the pottery altar, which needs to be repaired frequently, and the amount of protection work is large;
5. The pottery altar cannot be mechanized, requiring manual sealing, cylinders, and wine making, which is cumbersome and low in power. At present, the entire production process of rice wine production from rice input, soaking, steaming, fermentation to pressing, sterilization, and decoction has been mechanized.
The use of large-capacity stainless steel storage tanks to store yellow wine can solve the above problems. In fact, large-capacity stainless steel tanks have been used in the storage of beer, wine, liquor and other wines, and they have achieved good results and have been widely used. However, due to the characteristics of rice wine's thick mash fermentation, decoction process, and the rich amino acids in the wine, problems such as rancidity and abnormal taste are prone to occur during storage in large-capacity tanks.
