1, oxygen-free low-temperature full storage, so that wine can be aged in a reduced state, which can prevent oxidation and maintain quality. Oxygen isolation measures such as filling nitrogen to drive oxygen and supplementing sulfur dioxide are usually adopted;

2. Pour wine: During the storage process, the colloidal substances and tartrate in the wine are naturally clarified, and the sake in the upper layer of the jar is pumped into another jar regularly, and the operation of removing the wine foot is to pour the wine, also known as reversing the bucket.

3. Adding wine: during storage, due to the influence of volatilization and other factors, a gap is formed in the tank, and the container should be filled with wine of the same variety and year in time, which is also called full barrel;

4. Hygienic management: The pollution of wine during storage mainly comes from the pollution of containers, other equipment and the environment. Therefore, environmental sanitation is very important for wine storage;

5. Routine inspection: During the storage period, sensory, physical and chemical inspection and disease diagnosis should be carried out regularly to master the changes of the original wine during the aging process, so as to take timely measures to ensure the quality.