Preparing method of cyclocarya paliurus thick bamboo tube wine

Abstract

The invention relates to the field of cyclocarya paliurus wine making, in particular to a preparing method of cyclocarya paliurus thick bamboo tube wine. The preparing method comprises the steps of using protoplasmic wine with 20-70 degrees to soak cyclocarya paliurus tea or blend cyclocarya paliurus extractive according to a mass ratio of 100:1-2, and sealing the mixture in a tile cylinder for 1-24 months to be base wine for use; pouring the base wine brewed by the cyclocarya paliurus into a bamboo cavity of a living bamboo, and adding brewer's yeast at the same time or afterwards, wherein the weigh of the added brewer' yeast is 0.5%-2% of the weight of the base wine; harvesting the living bamboo after the living bamboo grows for 6-36 months so as to obtain the cyclocarya paliurus thick bamboo tube wine. According to the preparing method of the cyclocarya paliurus thick bamboo tube wine, the prepared product has rich bamboo fragrance, the taste is totally natural, the mouthfeel is excellent, amino acid content of various kinds is abundant, and nutritive value is high.

Description

technical field [0001] The invention relates to the field of wine making from Cyclocarya paliurus, in particular to a preparation method of Cyclocarya paliurus bamboo tube wine. Background technique [0002] Bamboo tube wine uses wild bamboo, adopts high-pressure minimally invasive technology, injects base wine into live bamboo shoots, grows naturally, is naturally sealed, absorbs bamboo essence, grows for more than one year, and turns into world-class wine. The wine and bamboo blend together, and the wine body fully absorbs the nutrients of the bamboo body. Bamboo absorbs the aura of heaven and earth, gathers the essence of the sun and the moon, and is naturally purified by the bamboo body, greatly reducing harmful ingredients in the base wine. Bamboo tube wine is full of active ingredients such as natural bamboo juice, bamboo leaf polysaccharides, bamboo leaf flavonoids, bamboo leaf antioxidants, selenium, zinc, iron, calcium, magnesium, multivitamins and amino acids. ...

AI Technical Summary

Problems solved by technology

One is to prolong the wine brewing time in the bamboo by performing anti-seepage and anti-volatility treatment on the cut bamboo tubes. However, since the chopped bamboo tubes cannot interact with the wine well, the quality of the wine remains the same. Can not meet the needs of the public; the other is to inject the fermented wine as the base wine into the bamboo cavity of young bamboo, so that the wine can fully penetrate into the physiological cycle of bamboo, and the bamboo wine blends, and grows in bamboo 1- Harvest after 3 years, and finally complete the preparation of bamboo tube wine

However, this long-term brewing method has the following defects: the original puree wine is in the bamboo tube, and with the physiological growth of the bamboo, a large amount of photosynthesis of the bamboo leaves will increase the replacement of the water cycle of the bamboo itself, and the alcohol components in it will evaporate and decompose in large quantities Metabolism, resulting in the final wine being too low in alcohol and bland

[0005] In order to solve the problem of low alcohol content of the finished wine, traditionally, edible alcohol is added to the original wine to ensure the final alcohol content of the wine, but adding edible alcohol to the original wine will cause irreversible damage to the bamboo cavity of the bamboo body Structural damage, which greatly increases the survival rate of the bamboo body, and ultimately leads to a great reduction in the production rate of bamboo tube wine