Pit sealing method

Abstract

The invention discloses a pit sealing method which is beneficial for maintaining an anaerobic environment for distilled grains in the fermentation process. The method comprises sealing the pit by using a sealing cover; and an air discharge device for discharging the air inside the sealing cover is arranged on the sealing cover. By utilizing the method, the defect that dry crack happens in a pit mud sealing method is avoided, and the anaerobic environment is maintained for the distilled grains in the fermentation process; and moreover due to the air discharging device, the surplus air inside the sealing cover can be discharged in time, so as to prevent the sealing cover from being jacked to lose the sealing effect.

Description

technical field [0001] The invention relates to a cellar sealing method applied in the wine making field. Background technique [0002] The purpose of sealing the cellar is to provide an anaerobic environment conducive to the production of wine and aroma for the microbial metabolism of the fermented grains in the cellar. At present, the cellar is generally sealed with a certain thickness of mud on the surface of the dough after the grains are poured into the full cellar, so as to achieve the purpose of sealing the cellar. But only using mud to seal the cellar, because the mud directly contacts with the external environment, the water is lost quickly, cracks are prone to appear on the surface of the cellar mud, and the anaerobic environment required for the microbial fermentation of bad fermented grains cannot be maintained, and it is easy to contaminate miscellaneous bacteria. In addition, the gas produced by the microbial metabolism of the fermented grains in the cellar wi...

AI Technical Summary

Problems solved by technology

However, only using mud to seal the cellar, because the mud directly contacts with the external environment, the water is lost quickly, cracks are prone to appear on the surface of the cellar mud, and the anaerobic environment required for the microbial fermentation of the fermented grains cannot be maintained, and it is easy to contaminate miscellaneous bacteria

In addition, the gas produced by the microbial metabolism of the fermented grains in the cellar will break through the sealing mud, and if the sealing mud is not maintained in time, it will easily lead to bacterial contamination and damage to the anaerobic environment in the pit

There are also some wineries who seal the cellar pool on the surface of the pit mud or directly use other materials. These materials have disadvantages such as inconvenient operation and poor sealing effect.

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