I. Transferring Tanks for Raw Wine

Transferring wine from one storage container to another.

1. Effects of Transferring Tanks

1.1 Clarification: Separate the wine from the foot to avoid rotting, reducing and H2S flavors. Wine foot contains yeast and bacteria to avoid causing microbial diseases. Wine foot contains tartrates, pigments, proteins, and iron, copper and other precipitates, to avoid their re-dissolution in the wine under warming conditions.

1.2 Aeration: contact with the air, dissolving some of the oxygen, which facilitates the change and stabilization of the wine.

1.3 Volatilization: raw wines are saturated with CO2, and the transfer of tanks facilitates the release of CO2 and other volatile substances. 1.4 Homogenization: Long-term resting will form different levels of sedimentation, such as the free SO2 of each level is different. 1.5 SO2 treatment: the free SO2 content in the wine can be adjusted during tank transfer.

1.6 Cleaning of storage containers: the opportunity to de-tartarize storage containers to remove sediment such as tartar is utilized during tank transfer.

Note: Before discharging the tanks or performing the first transfer, an oxidation test must be carried out to determine the method of transfer and the amount of SO2 based on the results of the test.2. 2. Transfer Methods 2.1 Closed: For wines that are susceptible to deterioration and aged wines that are susceptible to sudden oxidation.

2.

2.2 Open type: the antioxidant test of wine should be carried out first. If the wine contains residual sugar, it can make the yeast re-activate and complete the alcoholic fermentation; remove the excessive SO2 to avoid the H2S odor; dissolve part of the oxygen, which is good for the maturation of wine.

3. Precautions for transferring tanks

3.1 Climate: clear and dry weather, i.e. when the air pressure is high. Prevent CO2 from escaping and causing precipitation to re-enter the wine. 3.2 Wine receiving containers: carefully cleaned, then fumigated with sulfur (30mg/L sulfur), containers closed for a few hours, then opened and very strongly ventilated.

2. Adding cans

1. Reason

The volume of the wine shrinks, resulting in the formation of a void between the mouth of the storage container and the liquid surface of the wine, which makes the wine susceptible to oxidization and spoilage.

2. Solution

2.1 Use high quality, stabilized, clarified wines of the same variety and age for refilling (taste and microbiological examination before refilling). 2.2 Use a floating cap

2.3 The best method is to pass nitrogen. The solubility is very low, 0.02 g/L. To fill the tanks, fill the storage tanks with wine, then vent the nitrogen and release a certain amount of wine through the spout to create a buffer space for the nitrogen. Finally, the pressure inside the storage is adjusted to 50-100g/cm3.

Note that all joints, pipe welds and switches, faucets, etc. must have good sealing. Pure nitrogen is usually contained in 20-50L cylinders with a capacity of 3-7.5m3