Brewing method of moso bamboo shoot wine

Abstract

The invention provides a brewing method of moso bamboo shoot wine. The brewing method comprises the following steps of (1) preparing materials and removing shells; (2) washing; (3) crushing; (4) distributing materials; (5) cooking; (6) saccharifying; (7) degrading cellulase and feeding sugar; (8) fermenting; (9) distilling; and (10) aging, mixing and packaging. The brewing method provided by the invention is simple in process and short in fermentation time; the general appearance of the brewed moso bamboo shoot wine is colorless, is bright and transparent and has no suspension matter and sediment; all tastes of the wine are coordinated and the wine is fragrant and pure, has a long-time sweet taste and is sweet and soft; the aftertaste is pure and cool.

Description

Technical field

[0001] The invention relates to a method for processing bamboo shoot wine, in particular to a method for brewing bamboo shoot wine. Background technique

[0002] Phyllostachys pubescens is the bamboo species with the largest distribution area, the widest application, the best economic benefits and strong ecological adaptability in my country. Hunan is the central distribution area of ​​moso bamboo, with 13.3 million mu of planting area and 1.95 billion standing bamboos, ranking second in the country. Moso bamboo is distributed in 14 cities and prefectures in the province, including 36 counties and cities with more than 200,000 mu and more than 200 towns and towns with more than 10,000 mu. Among them, Fujian, Zhejiang, Hunan, and Jiangxi are the central distribution areas, and the bamboo forest area accounts for more than 50% of the country. When bamboo shoots are processed, generally 1 / 6-1 / 3 of bamboo shoots have to be discarded; larger bamboo shoots have more f...