Grape cellar preservation and preservation method
Cellar storage of grapes, sold off-season, the economic benefits are quite high. We will introduce specific experiences to everyone.
(1) The size of the cellar area required for the construction of the cellar can be determined according to the amount of stored fruit. After the cellar has been dug up, a multi-layered support is set up in the cellar with a spacing of about 30 cm. In the cellar wall around the barrier, the width of 33 cm, the gap between the sandwich is 25 to 30 cm, in the gap filled with sawdust or cottonseed, wheat straw. Leave a vent around the clip wall to keep the cellar temperature at 0-3°C. Then cover the cellar with wooden sticks, mats, etc., and then spread wheat straw. After the wheat straw is pressed, its thickness is about 20 centimeters, and it is finally coated with white gray to ensure that no water leakage is the standard.
(b) Prepare ice cubes for self-made or purchased ice cubes.
(3) Clean and clean the cellar before storage and store it with sulphur before storage. Sulfur shall be burned for 2 to 3 grams per cubic meter of cellar area. Ventilate after two nights of closure until the odor disappears. (Also use lime water beforehand.) Painted on the inner wall again). Put 30 centimeters thick wheat straw in the bottom of the cellar, place the ice cubes on the wheat straw, and cover it with 30 cm thick wheat kernels.
(IV) Cell Entry Method Before entering the cellar, grapes must be treated with sulphur dioxide gas. The baskets filled with grapes should be piled into enamel, covered with plastic wares, smoked with sulphur, and then spread on the shelves in the cellar. , Putting grapes on top of one another.
(5) Storage period management After entering the cellar, grape should not be flipped. During the storage period, the cellar should be prevented from being too dry, such as dry and repellent water. The cellar humidity should be kept at about 90%. As long as the management is appropriate, it can be stored until the coming Spring Festival. Even longer.
(1) The size of the cellar area required for the construction of the cellar can be determined according to the amount of stored fruit. After the cellar has been dug up, a multi-layered support is set up in the cellar with a spacing of about 30 cm. In the cellar wall around the barrier, the width of 33 cm, the gap between the sandwich is 25 to 30 cm, in the gap filled with sawdust or cottonseed, wheat straw. Leave a vent around the clip wall to keep the cellar temperature at 0-3°C. Then cover the cellar with wooden sticks, mats, etc., and then spread wheat straw. After the wheat straw is pressed, its thickness is about 20 centimeters, and it is finally coated with white gray to ensure that no water leakage is the standard.
(b) Prepare ice cubes for self-made or purchased ice cubes.
(3) Clean and clean the cellar before storage and store it with sulphur before storage. Sulfur shall be burned for 2 to 3 grams per cubic meter of cellar area. Ventilate after two nights of closure until the odor disappears. (Also use lime water beforehand.) Painted on the inner wall again). Put 30 centimeters thick wheat straw in the bottom of the cellar, place the ice cubes on the wheat straw, and cover it with 30 cm thick wheat kernels.
(IV) Cell Entry Method Before entering the cellar, grapes must be treated with sulphur dioxide gas. The baskets filled with grapes should be piled into enamel, covered with plastic wares, smoked with sulphur, and then spread on the shelves in the cellar. , Putting grapes on top of one another.
(5) Storage period management After entering the cellar, grape should not be flipped. During the storage period, the cellar should be prevented from being too dry, such as dry and repellent water. The cellar humidity should be kept at about 90%. As long as the management is appropriate, it can be stored until the coming Spring Festival. Even longer.
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