1. Oak barrel. It is commonly used to make wine abroad. Oak contains tannins and some organic matter, which can give wine a special taste. This is an excellent container. Unfortunately, raw materials are hard to come by, and the storage conditions require harsh conditions such as cellars, constant temperature, and constant humidity. They will be eliminated in a few years, which is difficult for ordinary homebrewers to achieve. Most of the oak barrels you can buy are for decorative purposes and must not be used. 2. Glass bottles and jars. The advantages are safety and hygiene, good corrosion resistance and acid corrosion resistance, suitable for holding acidic substances, easy to find, easy to clean, and has a long history of use. The biggest advantage is that it is transparent. The whole fermentation process can be seen vividly and clearly, making it easy to observe and take timely measures. It is the first choice for beginners to learn to brew their own wine. The disadvantages are that it is transparent, fragile, and the capacity is not large enough (generally 15L and 18L are the largest). Commonly used are large-mouth bottles, wide-mouth bottles, wine bottles, and some more professional wine-making glass jars (such as Shuanghuai brand) and so on. Related questions: Ordinary glass is an amorphous glass made from quartz sand (SiO2), soda ash (Na2CO3), limestone (CaCO3), feldspar, etc., which is melted, shaped and rapidly cooled at a high temperature of 1550~1600°C. Amorphous solid material, so safe and reliable. Crystal glass is high-lead glass, and 24% of lead oxide PbO is added to ordinary glass. Lead glass is much more expensive than ordinary glass. Be careful about lead poisoning when using leaded glass. 3. Stainless steel tank. Nowadays, wineries generally use stainless steel tanks (must be made of 304 or 316 stainless steel). The one-time investment will benefit for a long time, it is resistant to rust and bumps, and it occupies a small area. The disadvantage is that it is expensive, and it is still inevitable that metal ions such as iron and chromium will cause wine diseases for a long time. The inner walls of 316 stainless steel brewing tanks in wineries generally need to be anti-corrosion through a thermal spraying process - using oxyacetylene flame spraying with an epoxy resin plastic coating. Related questions: Stainless steel is a kind of alloy steel. It is made of iron-chromium alloy and added with a certain proportion of trace elements such as nickel, manganese, molybdenum, titanium, and cadmium. These heavy metals are toxic if excessively ingested by the human body. There is not much problem with high-quality stainless steel. The main reason is that the quality of domestically produced stainless steel is difficult to guarantee, so the problem of heavy metal pollution in stainless steel should still be taken seriously. 4. Clay pot. It is a traditional wine-making container in my country. The material is environmentally friendly and hygienic, opaque, and has a complete range of capacity specifications. You can buy it from as small as a few kilograms to as large as hundreds of kilograms. However, because it is not easy to seal, is opaque, and cannot see the internal changes clearly, it is more suitable for those with experience in brewing and those who brew a large amount of wine. Related questions: Pottery is fired at about 800 degrees, and clay is better red clay. The internal density of the fired product is low, so it is considered to have good air permeability, so it is not suitable for aging. If you apply glaze inside and outside, it will be fine, but the glaze may bring heavy metal pollution. There may also be heavy metal contamination problems in clay due to geological problems or pollution in the place of production. 5. Plastic barrels and jars. The advantages are light weight, easy to obtain, corrosion resistance, and large capacity, but the most obvious disadvantage is that it is not environmentally friendly and hygienic. Although it is very common to use plastic bottles for beverages, relevant parties also claim that plastic bottles are non-toxic, but no matter what kind of plastic , plasticizers, anti-aging agents and other chemical substances are inevitable in manufacturing, and it is relative to say that they are non-toxic. So it’s best not to use it. Even if it is used, it is not suitable to store it for a long time. It is recommended not to exceed 3 months. Commonly used PE food barrels, 5-gallon PC pure water barrels (18.9L), etc. Basic knowledge about plastics: In short, the main principles are: non-toxic, no chemicals, heavy metals and other harmful substances, no odor, avoid contact with iron, copper and other metals, easy to seal, prevent oxidation, easy to clean, etc.