Method for preparing bamboo fragrant wine by using wild living phyllostachys pubescens

Abstract

The invention relates to a method of using wild living phyllostachys pubescens for preparing bamboo fragrant wine, and belongs to the technical field of wine brewing. The method includes the following steps: preparing the wine, choosing bamboos, pouring wine by infusion, sealing the wine, preserving bamboo to care the wine; recovering the wine, and ripening. The invention overcomes the defects of the prior art and has the following substantive characteristics and significant progresses: 1, solving the problems of complex operation and difficulty to master in the hole opening perfusion method in the production process of bamboo wine, and insufficient bamboo wine nutrients and weak bamboo scent caused by short brewing time; and 2, overcoming the defects reduced wine volume in bamboo cavity, decreased alcoholic strength, excessive sugar, wine, oversweet taste and easy necrosis of young bamboos caused by selection of young bamboos in a high-pressure needle injection method, solving the difficulties of high difficulty in operation, time and labor consumption, low production efficiency and large differences of wine capacity in each bamboo section, and completely avoiding wine pollution caused by invasion of small liquor mosquito or other small mosquito and external bacteria from the small injection hole.

Description

technical field [0001] The invention relates to a method for preparing bamboo-flavored wine by utilizing live bamboo, and belongs to the technical field of wine-making technology. Background technique [0002] In the prior art, there are two main methods for utilizing living bamboo to make wine: [0003] 1. The wine is made from living bamboo that has grown for more than 2 years, and the base wine is stored in the living bamboo for 10-90 days for a short period of time by opening holes in the upper part of the bamboo joints and pouring. The shortcoming of this method is: the storage time of wine in the bamboo cavity is short, the white wine in the bamboo cavity can not effectively absorb the various trace elements of bamboo, the bamboo fragrance and nutritional labeling of the wine are not enough, and the method of pouring through holes is cumbersome to operate, Difficult to master, high requirements for aseptic operation, easily lead to deterioration of wine and necrosis o...

AI Technical Summary

Problems solved by technology

The shortcoming of this method is: the storage time of wine in the bamboo cavity is short, the white wine in the bamboo cavity can not effectively absorb the various trace elements of bamboo, the bamboo fragrance and nutritional labeling of the wine are not enough, and the method of pouring through holes is cumbersome to operate, Difficult to master, high requirements for aseptic operation, easy to cause wine deterioration and live bamboo necrosis

The shortcoming of this method is: (1), because the young bamboo of about 45 days is in the period of rapid growth and development, it is easy to make young and tender bamboo necrosis after injecting white wine, and its circulation metabolism of the rapid growth and development stage of bamboo is strong, and a large amount of Absorb water and secrete bamboo sap. Therefore, the water in the bamboo plant is abundant, and the sugar in the bamboo sap is sufficient. During the rapid growth of bamboo, on the one hand, it will absorb the water in the bamboo cavity, and on the other hand, it will secrete bamboo sap to dilute the sugar in the bamboo cavity. The alcohol content of white wine will reduce the capacity of bamboo wine products by about 10%-30% from the initial loading to harvesting, and the alcohol content will be reduced by about 4°-10°. Moreover, because the sugar content in the bamboo liquid is sufficient, the bamboo The sugar in the wine is too much, and the taste is sweet; (2), when using the high-pressure fine needle injection method to inject wine, the whole wine injection process needs to be manually operated by manpower. It needs a large external force to push the syringe to push the liquor into the bamboo cavity little by little through the fine needle, and because of the limited capacity of the existing syringe, it usually needs to be injected repeatedly many times to inject a bamboo node, which consumes a lot of time and physical strength of the production workers. Time-consuming and labor-intensive, the production efficiency is extremely low, and, due to the different operations of different injectors and the defects of injection equipment, it is difficult to ensure that each section of bamboo wine has the same capacity; Take any blocking measures, but allow it to grow and heal naturally, but objectively, the natural healing of the pinhole will take a certain period of time. During this time, the liquor in the bamboo cavity will not only volatilize through the small pinhole, but more seriously, It may happen that small wine mosquitoes or other small mosquitoes and external bacteria penetrate into the bamboo cavity through the pinholes, resulting in pollution of the wine quality in the bamboo cavity