Negative-pressure clarification, interception and separation method for low-degree fermented wine with concave and convex inclined surface on one side of glass tank

Abstract

The invention discloses a negative-pressure clarification interception separation method for low-degree fermented wine with a concave and convex inclined surface on one side of a glass tank. The method comprises the steps of wine base preparation, wine base clarification and fermented wine storage, the inclined glass tank with one concave and convex surface is used for carrying out negative pressure clarification on low-degree fermented wine, namely fermenting outside the tank and clarifying unstrained wine in the tank, and sediment sinks and blocks at the bottom after 180 days. And fermenting in the tank and clarifying in the tank: after 360 days, integrally sinking the wine residues, forming crusts on the surfaces of the wine residues, indicating that the clarifying process is mature and components are separated out, opening the tank when the transparency is proper, and equally dividing and slowly separating clear wine liquid at one time from a perfect round opening which is tangent to one surface of the glass tank. Part of wine residues and precipitates are squeezed on the concave and convex inclined planes, and part of the wine residues and the precipitates are squeezed and seated at the bottom to be caked and are dragged and carried, so that the separation effect is good. And the condition that the clarified wine liquid becomes turbid again due to the fact that sediments at the bottom are still stirred after a general glass tank is adopted for clarification work is avoided.

Description

Technical Field

[0001] The invention relates to the technical field of coal mine fully mechanized mining equipment, in particular to a negative pressure clarification, interception and separation method for low-alcohol fermented wine in a glass jar with a concave and convex inclined surface on one side. Background Art

[0002] Clarification and separation of fermented wine are important steps in the winemaking process, aimed at removing suspended solids and sediments in the wine to improve the transparency and taste of the wine.

[0003] At present, the natural sedimentation method is generally used, in which the fermented wine is placed in a glass jar and the solid matter is allowed to sink to the bottom naturally over time.

[0004] However, after the sediment gradually settles to the bottom of the jar to form clear wine, if you pour out the wine directly when opening the lid to drink, the sediment at the bottom may be stirred up, causing the clear wine to become turbid again, and the separation effect is low. Summary of the invention

[0005] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0006] In view of the problems existing in the above-mentioned existing negative pressure clarification, interception and separation method of low-fermentation wine in a glass jar with a concave and convex slope on one side, the present invention is proposed.

[0007] Therefore, the purpose of the present invention is to provide a negative pressure clarification and interception separation method for low-fermented wine in a glass jar with a concave and convex slope on one side, which is used to solve the problem that the sediment at the bottom is stirred, thereby making the clarified wine turbid again and the separation effect is low.

[0008] In order to solve the above technical problems, the present invention provides the following technical solutions: A negative pressure clarification, interception and separation method for low-fermentation wine in a glass jar with a concave and convex slope on one side, comprising: Step 1: Preparation of wine base: preliminary wine base is prepared through multiple steps of washing rice, soaking rice, steaming rice, cooling, mixing koji, fermentation and collection; Step 2: Clarification of wine base: The prepared wine base is clarified and separated through fermentation, disinfection, cooling, negative pressure, precipitation, transparency observation and clarification steps; Step 3: Storage of fermented wine: Ensure that the storage environment for the entire clarification and separation process is above 0 degrees and below the natural temperature, with good ventilation and air permeability, and opaque to light, and that the wine is placed upright on flat ground for clarification.

[0009] As a preferred solution of the negative pressure clarification, interception and separation method of low-fermentation wine in a glass jar with a concave and convex slope on one side of the present invention, the wine base preparation in step 1 specifically includes: Step S1, washing rice: washing the raw rice with clean water to remove impurities and rice flour on the surface; Step S2, soaking rice: soaking the washed rice in clean water, usually for 8 hours or overnight; Step S3, steaming rice: putting the soaked rice into a steamer and steaming it. Usually, the steaming time is about 20-30 minutes. After steaming, the rice grains should be transparent. Step S4, pouring water over the rice: pour clean water equal to the rice to pour over the rice, and quickly cool the rice to 60 degrees. Collect the pouring water and pour it over the rice from top to bottom twice, and the temperature of the cooked rice grains will drop to 40 degrees. Spread the rice and cool it to room temperature. Step S5, mixing koji: evenly mixing the cooled rice and the koji; Step S6, fermentation: putting the rice mixed with koji into a fermentation chamber, keeping the temperature at about 28°C, and fermenting for about 48 hours; Step S7, collection: After the fermentation is completed, a preliminary wine base can be obtained and collected.

[0010] As a preferred scheme for the negative pressure clarification, interception and separation method for low-fermented wine in a glass jar with a concave and convex slope on one side of the present invention, the entire process of wine base preparation in step one needs to ensure the hygiene of utensils and environment, and the temperature during the fermentation process is controlled at 28°C, which is suitable for the growth of most yeasts.

[0011] As a preferred solution of the negative pressure clarification, interception and separation method of low-fermentation wine in a glass jar with a concave and convex slope on one side of the present invention, the wine base clarification in step 2 specifically includes: Step N1, fermentation: prepare the fermented low-alcohol wine, i.e., a wine base with an alcohol content of 12 and a sugar content of 8, and add it into a glass jar with a concave and convex inclined surface on one side; Step N2, disinfection: After sealing the glass jar, sink it into a hot water pool for heating and disinfection. The disinfection time is 45 minutes; Step N3, cooling: After being taken out from the hot water pool, the glass jar is cooled naturally; Step N4, negative pressure: a negative pressure state is formed in the glass jar; Step N5, sedimentation and transparency observation: In the next 30 days, 60 days, 90 days, 120 days and 150 days, regularly observe the transparency of the wine and record the changes in the sediment; Step N6, clarification: fermentation outside the tank, clarification in the turbid wine tank, after 180 days, the sediment sinks to the bottom and forms lumps, fermentation in the tank, clarification in the tank, after 360 days, the dregs sink as a whole, and a crust forms on the surface of the dregs, indicating that the clarification process is relatively mature. Choose to open the tank when the transparency is appropriate, and slowly separate the clear wine at once from the circular mouth that is tangent to one side of the glass jar to avoid stirring the sediment and dregs at the bottom.

[0012] As a preferred scheme of the negative pressure clarification, interception and separation method for low-fermented wine in a glass jar with a concave and convex slope on one side of the present invention, in the cooling process in the step N3, it should be noted that the cooling method is natural cooling to avoid other cooling methods that cause the temperature of the glass jar to change drastically and cause the glass jar to burst.

[0013] As a preferred scheme of the negative pressure clarification, interception and separation method for low-fermented wine in a glass jar with a concave and convex slope on one side of the present invention, the negative pressure in the step N4 specifically includes ensuring that the storage environment temperature is above 0 degrees and below the natural temperature, and the storage environment is ventilated and air-permeable but not light-transmitting. The cover of the glass jar is concave, and the wine in the jar is in a negative pressure state and stands flat and upright to precipitate and clarify in the dark, preventing outside air from entering, reducing the risk of oxidation, and maintaining the freshness and nutritional content of the wine.

[0014] As a preferred solution of the negative pressure clarification, interception and separation method for low-fermented wine in a glass jar with a concave and convex slope on one side of the present invention, wherein: during the negative pressure process in the step N4, if gas is released or yeast is revived, the jar cover will bulge, the wine will become turbid and there is a risk of deterioration.

[0015] As a preferred solution of the negative pressure clarification, interception and separation method for low-alcohol fermented wine in a glass jar with a concave and convex slope on one side of the present invention, the precipitation and transparency observation in step N5 specifically includes: After 30 days, the transparency was observed, and the sealed negative pressure glass jar was moved and continued to be stored upright. Due to vibration, the sediment on the concave slope slid to the slope at the bottom of the drop, and part of the sediment on the slope slid to the convex bottom; After the 60th day, the transparency was observed and the sealed negative pressure glass jar was moved and placed upright. Due to the vibration, the sediment on the concave slope slid to the bottom slope, and part of the sediment on the slope slid to the convex bottom. After the 90th day, the transparency was observed, and the sealed negative pressure glass jar was moved and continued to be stored upright. Due to the vibration, the sediment on the concave slope slid to the slope at the bottom of the slope, and part of the sediment on the slope slid to the convex bottom; After the 120th day, the transparency was observed and the sealed negative pressure glass jar was moved and placed upright. Due to the vibration, the sediment on the concave slope slid to the slope at the bottom of the slope, and part of the sediment on the slope slid to the convex bottom. After the one hundred and fifty days, the transparency was observed and the sealed negative pressure glass jar was moved and continued to be stored upright. Due to the vibration, the sediment on the concave slope slid to one side and fell to the bottom slope, and a part of the sediment on the slope slid to the convex bottom.

[0016] As a preferred embodiment of the negative pressure clarification, interception and separation method for low-fermented wine with a concave and convex slope on one side of a glass jar according to the present invention, the clarification in step N6 specifically includes: after one hundred and eighty days, the wine dregs and crust originally floating on the wine in the glass jar sink as a whole, with a part of it being squeezed and seated on the concave slope and a part of it being squeezed and seated on the bottom slope, the components are separated out, and the sediment is gathered and agglomerated on the convex bottom of the jar, and the jar is opened when the transparency is appropriate, and the clarified fresh liquid in the jar is slowly separated and flows out at one time from the round mouth of the glass jar and the tangent to one side of the glass jar.

[0017] As a preferred scheme of the negative pressure clarification, interception and separation method for low-alcohol fermented wine with a concave and convex slope on one side of a glass jar as described in the present invention, the storage of the fermented wine in the step three specifically includes that each jar should be labeled with a list of ingredients, origin of raw materials and sealing date, and stored in an environment above 0 degrees and below natural temperature, kept ventilated but not light-transmitting, and two storage methods are selected: wrapping the glass jar with black cloth and putting the wine jar into a turnover carton.

[0018] Beneficial effects of the present invention: In the glass jar with a concave and convex inclined surface on one side of the present invention, after 180 days of negative pressure clarification and separation of low-fermented wine, the wine residue crust originally floating on the wine in the glass jar sinks as a whole, with a part of it being squeezed and seated on the concave inclined surface and a part being squeezed and seated on the bottom inclined surface, and the components are separated out, and the sediment is gathered at the convex bottom of the jar and agglomerated. The jar is opened when the transparency is appropriate, and the clarified fresh liquid in the jar is slowly separated and flows out at one time from the round mouth of the glass jar and the tangent to one side of the glass jar, with good separation effect, avoiding the situation that after the clarification work is carried out by using a general glass jar, the sediment at the bottom is still stirred, making the clarified wine turbid again. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative labor. Among them: Figure 1 It is a schematic diagram of the method flow of the present invention.

[0020] Figure 2 The figure is a schematic diagram of the process of preparing the wine base in the present invention.

[0021] Figure 3It is a schematic diagram of the process of wine base clarification in the present invention. DETAILED DESCRIPTION

[0022] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the accompanying drawings.

[0023] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0024] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0025] Secondly, the present invention is described in detail with reference to the schematic diagram. When describing the embodiments of the present invention in detail, for the sake of convenience, the cross-sectional diagrams showing the device structure will not be partially enlarged according to the general scale, and the schematic diagrams are only examples, which should not limit the scope of protection of the present invention. In addition, in actual production, the three-dimensional dimensions of length, width and depth should be included.

[0026] Reference Figure 1-3 The present invention provides a negative pressure clarification, interception and separation method for low-fermentation wine in a glass jar with a concave and convex slope, comprising: Step 1: Preparation of wine base: preliminary wine base is prepared through multiple steps of washing rice, soaking rice, steaming rice, cooling, mixing koji, fermentation and collection; Step 2: Clarification of wine base: The prepared wine base is clarified and separated through fermentation, disinfection, cooling, negative pressure, precipitation, transparency observation and clarification steps; Step 3: Storage of fermented wine: Ensure that the storage environment for the entire clarification and separation process is above 0 degrees and below the natural temperature, with good ventilation and air permeability, and opaque to light, and that the wine is placed upright on flat ground for clarification.

[0027] Based on this, the wine base preparation in step 1 specifically includes: Step S1, washing rice: washing the raw rice with clean water to remove impurities and rice flour on the surface; Step S2, soaking rice: soaking the washed rice in clean water, usually for 8 hours or overnight; Step S3, steaming rice: putting the soaked rice into a steamer and steaming it. Usually, the steaming time is about 20-30 minutes. After steaming, the rice grains should be transparent. Step S4, pouring water over the rice: pour clean water equal to the rice to pour over the rice, and quickly cool the rice to 60 degrees. Collect the pouring water and pour it over the rice from top to bottom twice, and the temperature of the cooked rice grains will drop to 40 degrees. Spread the rice and cool it to room temperature. Step S5, mixing koji: evenly mixing the cooled rice and the koji; Step S6, fermentation: putting the rice mixed with koji into a fermentation chamber, keeping the temperature at about 28°C, and fermenting for about 48 hours; Step S7, collection: After the fermentation is completed, a preliminary wine base can be obtained and collected.

[0028] Furthermore, the entire process of preparing the wine base in step 1 needs to ensure the hygiene of the utensils and the environment, and the temperature during the fermentation process is controlled at 28°C, which is suitable for the growth of most yeasts.

[0029] Reference Figure 1-3 The wine base clarification in step 2 specifically includes: Step N1, fermentation: prepare the fermented low-alcohol wine, i.e., a wine base with an alcohol content of 12 and a sugar content of 8, and add it into a glass jar with a concave and convex inclined surface on one side; Step N2, disinfection: After sealing the glass jar, sink it into a hot water pool for heating and disinfection. The disinfection time is 45 minutes; Step N3, cooling: After being taken out from the hot water pool, the glass jar is cooled naturally; Step N4, negative pressure: a negative pressure state is formed in the glass jar; Step N5, sedimentation and transparency observation: In the next 30 days, 60 days, 90 days, 120 days and 150 days, regularly observe the transparency of the wine and record the changes in the sediment; Step N6, clarification: fermentation outside the tank, clarification in the turbid wine tank, after 180 days, the sediment sinks to the bottom and forms lumps, fermentation in the tank, clarification in the tank, after 360 days, the dregs sink as a whole, and a crust forms on the surface of the dregs, indicating that the clarification process is relatively mature. Choose to open the tank when the transparency is appropriate, and slowly separate the clear wine at once from the circular mouth that is tangent to one side of the glass jar to avoid stirring the sediment and dregs at the bottom.

[0030] Furthermore, during the cooling process in step N3, it should be noted that the cooling method is natural cooling to avoid other cooling methods causing the temperature of the glass jar to change drastically, resulting in the glass jar bursting.

[0031] Furthermore, the negative pressure in step N4 specifically includes ensuring that the storage environment temperature is above 0 degrees and below the natural temperature, is ventilated and air-permeable but not light-transmitting, the cover of the glass jar is recessed, and the wine in the jar is in a negative pressure state and stands upright on the ground to precipitate and clarify away from light, preventing outside air from entering, reducing the risk of oxidation, and maintaining the freshness and nutritional content of the wine.

[0032] Furthermore, during the negative pressure process in step N4, if gas is released or yeast is revived, the tank cover will bulge out, the wine will become turbid and there is a risk of deterioration.

[0033] Furthermore, the precipitation and transparency observation in step N5 specifically includes: After 30 days, the transparency was observed, and the sealed negative pressure glass jar was moved and continued to be stored upright. Due to vibration, the sediment on the concave slope slid to the slope at the bottom of the drop, and part of the sediment on the slope slid to the convex bottom; After the 60th day, the transparency was observed and the sealed negative pressure glass jar was moved and placed upright. Due to the vibration, the sediment on the concave slope slid to the bottom slope, and part of the sediment on the slope slid to the convex bottom. After the 90th day, the transparency was observed, and the sealed negative pressure glass jar was moved and continued to be stored upright. Due to the vibration, the sediment on the concave slope slid to the slope at the bottom of the slope, and part of the sediment on the slope slid to the convex bottom; After the 120th day, the transparency was observed and the sealed negative pressure glass jar was moved and placed upright. Due to the vibration, the sediment on the concave slope slid to the slope at the bottom of the slope, and part of the sediment on the slope slid to the convex bottom. After the one hundred and fifty days, the transparency was observed and the sealed negative pressure glass jar was moved and continued to be stored upright. Due to the vibration, the sediment on the concave slope slid to one side and fell to the bottom slope, and a part of the sediment on the slope slid to the convex bottom.

[0034] Furthermore, the clarification in step N6 specifically includes: after one hundred and eighty days, the wine residue crust originally floating on the wine in the glass jar sinks as a whole, a part of it is squeezed and seated on the concave inclined surface, and a part of it is squeezed and seated on the bottom inclined surface, the components are separated out, and the sediment is gathered in the convex bottom of the jar and agglomerated. The jar is opened when the transparency is appropriate, and the clarified fresh liquid in the jar is slowly separated and flows out at once from the round mouth of the glass jar and tangent to one side of the glass jar.

[0035] Furthermore, the storage of fermented wine in step three specifically includes that each jar should be labeled with a list of ingredients, origin of raw materials and sealing date, stored in an environment above 0 degrees and below natural temperature, kept ventilated but not light-proof, and two storage methods can be chosen: wrapping glass jars with black cloth and putting the wine jars in turnover cartons.

[0036] Embodiment 1

[0037] After preparing the wine base through multiple steps of washing rice, soaking rice, steaming rice, pouring rice, mixing koji, fermenting and collecting, a wine with an alcohol content of 10 degrees and a sugar content of 8 is obtained. At this time, the wine is turbid and contains lees and sediments. The fermented wine is filtered to remove the lees to obtain a relatively clear turbid wine. The turbid wine is poured into a general glass jar and filled to 90%, leaving space to prevent liquid expansion or foaming during subsequent processing. The jar containing the wine is placed in a hot water pool with the water temperature maintained at 77°C for 45 minutes. This process can help kill possible microorganisms, stabilize the wine, and promote the sedimentation of sediments. During the heating process, regularly moving the tank upright helps to evenly heat and promote the sedimentation of sediments. During the cooling process of the heated wine, after six months of standing, the sediment will gradually settle to the bottom of the tank to form a clear wine. When opening the lid for drinking, if the wine is poured out directly, the sediment at the bottom may be stirred, causing the clear wine to become turbid again.

[0038] Embodiment 2

[0039] After preparing the wine base through multiple steps of washing rice, soaking rice, steaming rice, pouring rice, mixing with koji, fermenting and collecting, a wine with an alcohol content of 12 and a sugar content of 8 is obtained. The wine is poured into a glass jar with a concave and convex slope on one side. After the glass jar is sealed, it is immersed in a hot water pool for heating and disinfection for 45 minutes to ensure that possible microorganisms are killed and prevent subsequent deterioration. After being taken out of the hot water pool, it is cooled naturally to avoid other cooling methods that may cause the temperature of the glass jar to change drastically, causing the glass jar to burst. The cover of the glass jar is concave, forming a negative pressure state, which helps to prevent outside air from entering and reduce the risk of oxidation. If gas is released or yeast is revived, the cover will bulge, the wine will become turbid and there is a risk of deterioration. In the next 30 days, 60 days, 90 days, 120 days and 150 days, the transparency of the wine is observed regularly. Each time the sealed negative pressure glass jar is moved, it is shifted and continued to be stored upright to settle. The objects are redistributed due to vibration. The sediment on the concave slope slides to one side and falls to the bottom slope. Part of the sediment on the slope slides to the convex bottom. The changes in the sediment are recorded. After 180 days, the slag crust that originally floated on the wine in the glass jar sinks as a whole. One part is squeezed on the concave slope, and the other part is squeezed and sits on the bottom slope. The components are analyzed, and the sediment gathers at the convex bottom of the jar and clumps. Choose to open the jar when the transparency is appropriate. The clarified fresh liquid in the jar slowly flows out from the round mouth of the glass jar and is tangent to one side of the glass jar. Avoid stirring the sediment at the bottom. During the work process, each jar should be labeled with the ingredient list, raw material origin and sealing date, and stored in an environment above 0 degrees and below the natural temperature. Keep it ventilated but not light-transmitting. Choose two storage methods: wrapping the glass jar with black cloth and putting the wine jar in turnover cartons.

[0040] By comparing Example 1 with Example 2, it is found that after using a general glass jar for clarification, the sediment at the bottom is still stirred, causing the clarified wine to become turbid again. After 180 days of negative pressure clarification and separation of low-fermented wine using the glass jar with a concave and convex inclined surface on one side of the present invention, the dregs and crusts originally floating on the wine in the glass jar sink as a whole, with one part squeezed on the concave inclined surface and the other part squeezed on the bottom inclined surface, and the components are separated out. The sediment gathers and clumps on the convex bottom of the jar. The jar is opened when the transparency is appropriate, and the clarified fresh liquid in the jar slowly separates and flows out at one time from the round mouth of the glass jar that is tangent to one side of the glass jar, and the separation effect is good.

[0041] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A negative pressure clarification, interception and separation method for low-fermentation wine using a glass jar with a concave and convex slope on one side, characterized by: include, Step 1: Preparation of wine base: preliminary wine base is prepared through multiple steps of washing rice, soaking rice, steaming rice, cooling, mixing koji, fermentation and collection; Step 2: Clarification of wine base: The prepared wine base is clarified and separated through fermentation, disinfection, cooling, negative pressure, precipitation, transparency observation and clarification steps; Step 3: Storage of fermented wine: Ensure that the storage environment for the entire clarification and separation process is above 0 degrees and below the natural temperature, with good ventilation and air permeability, and opaque to light, and that the wine is placed upright on flat ground for clarification.

2. The negative pressure clarification, interception and separation method for low-fermentation wine in a glass jar with a concave and convex slope according to claim 1, characterized in that: The wine base preparation in step 1 specifically includes: Step S1, washing rice: washing the raw rice with clean water to remove impurities and rice flour on the surface; Step S2, soaking rice: soaking the washed rice in clean water, usually for 8 hours or overnight; Step S3, steaming rice: putting the soaked rice into a steamer and steaming it. Usually, the steaming time is about 20-30 minutes. After steaming, the rice grains should be transparent. Step S4, pouring water over the rice: pour clean water equal to the rice to pour over the rice, and quickly cool the rice to 60 degrees. Collect the pouring water and pour it over the rice from top to bottom twice, and the temperature of the cooked rice grains will drop to 40 degrees. Spread the rice and cool it to room temperature. Step S5, mixing koji: evenly mixing the cooled rice and the koji; Step S6, fermentation: putting the rice mixed with koji into a fermentation chamber, keeping the temperature at about 28°C, and fermenting for about 48 hours; Step S7, collection: After the fermentation is completed, a preliminary wine base can be obtained and collected.

3. The negative pressure clarification, interception and separation method for low-fermentation wine using a glass jar with a concave and convex slope as claimed in claim 2, characterized in that: The whole process of preparing the wine base in step 1 needs to ensure the hygiene of the utensils and the environment, and the temperature during the fermentation process is controlled at 28° C., which is suitable for the growth of most yeasts.

4. The negative pressure clarification, interception and separation method for low-fermentation wine using a glass jar with a concave and convex slope as claimed in claim 1, characterized in that: The wine base clarification in step 2 specifically includes: Step N1, fermentation: prepare the fermented low-alcohol wine, i.e., a wine base with an alcohol content of 12 and a sugar content of 8, and add it into a glass jar with a concave and convex inclined surface on one side; Step N2, disinfection: After sealing the glass jar, sink it into a hot water pool for heating and disinfection. The disinfection time is 45 minutes; Step N3, cooling: After being taken out from the hot water pool, the glass jar is cooled naturally; Step N4, negative pressure: a negative pressure state is formed in the glass jar; Step N5, sedimentation and transparency observation: In the next 30 days, 60 days, 90 days, 120 days and 150 days, regularly observe the transparency of the wine and record the changes in the sediment; Step N6, clarification: fermentation outside the tank, clarification in the turbid wine tank, after 180 days, the sediment sinks to the bottom and forms lumps, fermentation in the tank, clarification in the tank, after 360 days, the dregs sink as a whole, and a crust forms on the surface of the dregs, indicating that the clarification process is relatively mature. Choose to open the tank when the transparency is appropriate, and slowly separate the clear wine at once from the circular mouth that is tangent to one side of the glass jar to avoid stirring the sediment and dregs at the bottom.

5. The negative pressure clarification, interception and separation method for low-fermentation wine using a glass jar with a concave and convex slope as claimed in claim 4, characterized in that: During the cooling process in step N3, it should be noted that the cooling method is natural cooling to avoid other cooling methods that may cause the temperature of the glass jar to change drastically and cause the glass jar to burst.

6. The negative pressure clarification, interception and separation method for low-fermentation wine using a glass jar with a concave and convex slope as claimed in claim 4, characterized in that: The negative pressure in step N4 specifically includes ensuring that the storage environment temperature is above 0 degrees and below the natural temperature, that it is ventilated and air-permeable but not light-permeable, that the cover of the glass jar is recessed, and that the wine in the jar is placed upright on the ground in a negative pressure state to precipitate and clarify away from light, thereby preventing outside air from entering, reducing the risk of oxidation, and maintaining the freshness and nutritional content of the wine.

7. The negative pressure clarification, interception and separation method for low-fermentation wine using a glass jar with a concave and convex slope as claimed in claim 6, characterized in that: During the negative pressure process in step N4, if gas is released or yeast is revived, the can lid will bulge out, the wine will become turbid and there is a risk of deterioration.

8. The negative pressure clarification, interception and separation method for low-fermentation wine using a glass jar with a concave and convex slope as claimed in claim 4, characterized in that: The precipitation and transparency observation in step N5 specifically includes: After 30 days, the transparency was observed, and the sealed negative pressure glass jar was moved and continued to be stored upright. Due to vibration, the sediment on the concave slope slid to the slope at the bottom of the drop, and part of the sediment on the slope slid to the convex bottom; After the 60th day, the transparency was observed and the sealed negative pressure glass jar was moved and placed upright. Due to the vibration, the sediment on the concave slope slid to the bottom slope, and part of the sediment on the slope slid to the convex bottom. After the 90th day, the transparency was observed, and the sealed negative pressure glass jar was moved and continued to be stored upright. Due to the vibration, the sediment on the concave slope slid to the slope at the bottom of the slope, and part of the sediment on the slope slid to the convex bottom; After the 120th day, the transparency was observed and the sealed negative pressure glass jar was moved and placed upright. Due to the vibration, the sediment on the concave slope slid to the slope at the bottom of the slope, and part of the sediment on the slope slid to the convex bottom. After the one hundred and fifty days, the transparency was observed and the sealed negative pressure glass jar was moved and continued to be stored upright. Due to the vibration, the sediment on the concave slope slid to one side and fell to the bottom slope, and a part of the sediment on the slope slid to the convex bottom.

9. The negative pressure clarification, interception and separation method for low-fermentation wine using a glass jar with a concave and convex slope as claimed in claim 4, characterized in that: The clarification in step N6 specifically includes: after one hundred and eighty days, the wine residue crust originally floating on the wine in the glass jar sinks as a whole, with a part of it being squeezed and seated on the concave inclined surface, and a part of it being squeezed and seated on the bottom inclined surface, the components are separated out, and the sediment is gathered at the protruding bottom of the jar and agglomerated, and the jar is opened when the transparency is appropriate, and the clarified fresh liquid in the jar is slowly separated and flows out at once from the round mouth of the glass jar and the one side of the glass jar.

10. The negative pressure clarification, interception and separation method for low-fermentation wine using a glass jar with a concave and convex slope as claimed in claim 1, characterized in that: The storage of the fermented wine in step three specifically includes that each jar should be labeled with a list of ingredients, origin of raw materials and sealing date, stored in an environment above 0 degrees and below natural temperature, kept ventilated but not light-permeable, and two storage methods can be selected: wrapping the glass jars with black cloth and putting the wine jars in turnover cartons.

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