Cellar storage for off-season sales of grapes is very cost-effective. We will introduce specific experiences to everyone. 1. The size of the cellar area required for building pits can be determined according to the amount of fruit storage. After the cellar was dug up, a multi-layered scaffold was 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 each wall to keep the temperature inside the cell at 0~3°C. Then cover the cellar with wooden sticks, mats, etc., and then cover with a layer of wheat straw. After the wheat straw is finished, its thickness is about 20 centimeters, and then the plaster is used to ensure no leakage. Second, the ice can be prepared to buy ice cubes can also be purchased three, storage before preparing the store to clean the cellar, and disinfected with sulfur; per cubic meter cellar area of ​​sulfur burning 2 to 3 grams, closed after two nights of ventilation, to the odor elimination So far (it can also be painted with lime water on the inner wall before). Place 30 cm thick straw in the bottom of the pit. IV. Cellar Entry Before entering the cellar, grapes must be treated with sulfur dioxide gas. The baskets filled with grapes are piled up and covered with plastic wares. After being smoked with sulfur, the vines are placed on shelves in the cellar. Grapes are laid out layer by layer from top to bottom. V. Storage period management After entering the cellar, grapes should not be flipped, and the storage period should be kept from being too dry. If it is dry and water repellent, the humidity in the cellar can be kept at about 90%. As long as the management is appropriate, it can be stored for about the coming Spring Festival or even longer.
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