Wine making method using live Mao bamboos as base body

A bamboo and matrix technology is applied in the field of wine making, which can solve the problems of reducing the degree of alcohol content, the combination of bamboo fragrance and nutrients, and limited, etc., and achieves the effects of soft entrance, wide variety of wines, and obvious health-preserving effects.

Inactive Publication Date: 2012-10-24
王科路
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the wine produced by this method can be infused with bamboo fragrance and nutrients, the bamboo tubes used are all isolated dead bamboos, and the blending of bamboo fragrance and nutrients with wine is greatly reduced, and the degree of reducing alcohol content is also limited.

Method used

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  • Wine making method using live Mao bamboos as base body

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Embodiment Construction

[0024] The present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments.

[0025] Such as figure 1 Shown, the embodiment of the present invention, a kind of wine making method with living moso bamboo as substrate is characterized in that: the wine making method comprises the following steps:

[0026] Preparation steps: prepare live moso bamboo and liquor to be processed;

[0027] Wine planting steps: select a unit bamboo node on moso bamboo, and drill a through-hole body on the upper end of the unit bamboo node; input the wine liquid to be processed into the inner cavity of the unit bamboo node through the through-hole body; after the wine liquid to be processed is filled, put The via body is blocked.

[0028] The steps of the wine making process: wait for a period of three to seventy-two months, and the liquor to be processed and the ingredients in the moso bamboo will meet and fuse with the growth of moso bamboo;...

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Abstract

The invention discloses a wine making method using live Mao bamboos as a base body. The wine making method comprises the following steps of: preparation, wine growing, wine making, wine collection and detection. During wine growing, live Mao bamboos are adopted so that bamboo fragrance and nutrients in the bamboos can be gradually infused into the wine along with the growth of the bamboos. During the entire wine making process, the wine in the bamboo cavities is completely sealed and healthy grows to mature under aseptic conditions isolated from outside air. The finished wine contains various nutrient substances beneficial to human bodies, and the alcoholic strength in the raw wine liquid is well controlled. The wine has good taste, high nutrients and obvious health preserving action. The grown wine has wind selectivity range, wide wine seed application scope and low processing requirement. The Mao bamboos are adopted as a base body for processing the wine, so that the use of raw material is quick, the operation is friendly to the environment, and no pollution occurs.

Description

technical field [0001] The invention relates to the technical field of wine making methods, in particular to a wine making method using living moso bamboo as a base. Background technique [0002] The principle of moso bamboo wine has been recorded in "Compendium of Materia Medica". Today, in Sichuan’s West Sichuan Bamboo Sea, moso bamboo wine has begun to be industrialized a few years ago, and in Yunnan, moso bamboo wine is still one of the main products of the local special product promotion system project; in Sichuan Yibin, the hometown of liquor, moso bamboo wine has also become a major local industry. [0003] Existing utilization moso bamboo is produced green health-care wine, is that bamboo is sawn into the bamboo tube of sealing, is pressed below the liquid level of wine, soaks more than 2 months, takes out bamboo tube, breaks bamboo and obtains wine beverage. Although the wine produced by this method can infiltrate bamboo fragrance and nutritional components, the b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 王科路
Owner 王科路
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