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Usually the caverns are 4.5 meters long, 3.1 meters wide and 3.7 meters high. Each side of the cellar is provided with a gas inlet, each of which is 30-35 centimeters long and made of brick. In this way, it is possible to store 5000-6000 kg of grapes in the kiln cellar. In the cellar, set up a wooden frame, put the straw on the shelf, put the grapes on top, ear height 30-40 cm (about 4-5 ear thickness) is appropriate. Too thick is perishable. The direction of the kiln cellar is to move west to the east to prevent the cold temperature in the winter and the direct solar irradiation from causing the cellar temperature to be too low or too high. The depth of the cavern should be appropriate. If it is too deep, the grape is susceptible to heat due to poor ventilation. If it is too shallow, it is affected by the outside world and its storage is reduced.
The key to good or bad storage quality is the adjustment of temperature and humidity in the cellar. In general, the temperature in the pit should be controlled at -1 to 0°C, and the relative humidity should generally be about 90%. The intake and exhaust vents are opened day and night at the beginning of the entrance, and the intake and exhaust holes are closed when the temperature in the pit reaches a suitable temperature. Before the storage, you can fill the pit with water once, so that the soil in the pit will absorb enough water. Sanding or hanging wet grass curtains when humidity is low.
Grape kiln and pit storage technology
Once the grapes are harvested and basketed, they are quickly precooled. In the north, the grapes can be laid on a cool, shady ground and covered with straw mats. When frost is present, they are moved into the pit. In a place where there is refrigeration equipment, it can be sent to a cold room and quickly cooled to 0-1 °C.