Fermentation process for producing wine from antrum of live bamboo
A technology of living bamboo cavity and fermenting koji, which is applied in the preparation of alcoholic beverages, etc. It can solve the problems of difficulty in controlling the amount of precipitation to the optimum degree, difficulty in having pure bamboo natural taste, nutrition and health care functions, and high cost.
Inactive Publication Date: 2008-03-12
佘湘怡
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- Description
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- Application Information
AI Technical Summary
Problems solved by technology
The common deficiency of these bamboo wine making methods is that they do not all use the nutrients and water of bamboo as raw materials, and use the bamboo cavity as the natural bamboo wine produced by natural fermentation in the fermentation tank and wine storage cellar, but the bamboo wine is extracted from the finished wine. Bamboo wine mixed with certain ingredients not only has high cost, but also the natural nutrients and moisture of bamboo cannot be fully transformed and utilized naturally and reasonably, and its precipitation is difficult to control to the optimum degree due to human factors, and it is even more difficult to have Natural taste of pure bamboo and unique nutritional and health functions
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0010] Open the filling port on the living bamboo wall, pour the fermentation liquid containing the one-step fermented koji into the living bamboo cavity, close the filling port, and the bamboo wine can be obtained after 60 days.
Embodiment 2
[0012] Open the filling port on the living bamboo wall, pour the fermentation liquid containing the one-step fermented koji into the living bamboo cavity, close the filling port, and the bamboo wine can be obtained after 90 days.
Embodiment 3
[0014] Open the filling port on the living bamboo wall, pour the fermentation liquid containing the one-step fermented wine koji into the living bamboo cavity, close the filling port, and the bamboo wine can be obtained after 20 days.
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This invention discloses a method for producing wine by fermentation in bamboo cavity. The method comprises: filling fermentation liquid containing lees into the bamboo cavity, sealing, and fermenting to obtain bamboo wine. The method uses nutrients and water in bamboo as the fermentation raw materials to produce bamboo wine, which has such advantages as high quality, good taste, low cost, high nutrition and good health care.
Description
technical field [0001] The invention relates to a preparation method of bamboo wine. Background technique [0002] Bamboo liquid contains multiple substances that have health care, disease prevention and treatment effects on the human body; wine is a commonly used drink, especially health wine from natural materials, which is highly praised and loved by people. Therefore, the research and development of bamboo wine has been paid attention to, and A variety of bamboo wine has been produced. [0003] But the preparation method of existing bamboo wine, some is that alcoholic drink is poured in the bamboo cavity, draws some composition of bamboo and obtains bamboo wine in the aging process of bamboo cavity, as Chinese Patent Publication No. CN1143674A, CN1274746A, CN1332235A , CN1475555A and other disclosed bamboo wine preparation methods; some are artificially extracting bamboo liquid or obtaining bamboo liquid by soaking bamboo, and then mixing with wine to make bamboo wine, ...
Claims
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IPC IPC(8): C12G3/02
Inventor 佘湘怡
Owner 佘湘怡
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