Bamboo wine production method

A production method and bamboo wine technology, applied in the field of bamboo wine, can solve the problems of alcohol volatilization, living bamboo necrosis, component escape, etc., and achieve the effect of less damage and less living bamboo necrosis.

Inactive Publication Date: 2017-07-28
成瑞饶
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  • Description
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Problems solved by technology

[0003] In the current method of making wine from living bamboo, some wine is poured into living bamboo and brewed in a short period of time. The disadvantage is that the brewing time in the bamboo is short, and the nutrients of bamboo cannot be fully absorbed; Carrying out the opening and pouring into the wine body, the pouring method is cumbersome to operate, and it is easy to cause wine deterioration and live bamboo necrosis; in addition, in the existing bamboo wine preparation method, there are also alcohol volatilization and component escape and leakage in the bamboo joints and other shortcomings

Method used

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Embodiment Construction

[0020] Hereinafter, the present invention will be described in detail with reference to the drawings and embodiments. The following examples do not limit the invention. Without departing from the spirit and scope of the inventive concept, changes and advantages that can be imagined by those skilled in the art are all included in the present invention.

[0021] Combine below figure 1 Introduce the bamboo wine preparation method of the present invention in detail, comprise following steps a~f:

[0022] Step a: selecting a wine base, which is an alcoholic drink. The alcoholic beverage in the present invention is a drinking product with a certain amount of alcohol that meets drinking standards, mainly various alcohols, such as distilled wine, brewed wine or mixed wine, preferably distilled wine, more preferably 52% or 62% liquor . Since the wine will be stored in the living bamboo that grows naturally, the alcohol content will decrease, so it is necessary to choose liquor with...

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Abstract

The invention provides a bamboo wine production method. The method comprises step a: selecting a wine base which is an alcoholic beverage, step b: soaking medicines into the wine base to obtain a medical wine, step c: filtering the medical wine, step d: instantaneously injecting the filtered medical wine into a fresh live bamboo so that the fresh live bamboo grows along with the medical wine and the medical wine absorbs nutrients in the live bamboo, and step e: after the live bamboo grows for 7 to 12 months, cutting down the live bamboo, collecting the wine, filtering the wine and carrying out canning. According to the bamboo wine production method, the alcoholic beverage can be stored in the live bamboo for multiple months so that the alcoholic beverage can fully absorb nutrients in the live bamboo. The wine is injected into the live bamboo through a high-pressure minimally invasive technology and thus live bamboo damage is small, live bamboo necrosis is reduced and wine quality is kept.

Description

technical field [0001] The invention relates to the technical field of bamboo wine, in particular to a method for making bamboo wine. Background technique [0002] According to the "Compendium of Materia Medica": Bamboo "cools the heart meridian, nourishes vitality, removes heat and slows the spleen, and nourishes the blood." Dissolves phlegm, cures phlegm-heat cough and phlegm disturbing the mind; and Zhuru can clear phlegm-heat in the lung and stomach and relieve vomiting; Bamboo Lek and Bamboo Yellow are slippery in nature, can dissolve phlegm, calm shock and block the opening of the happy orifice. Therefore, adopt living bamboo to make wine, the bamboo wine that makes wine fully absorb the nutritional labeling of bamboo and forms is loved by people for a long time. [0003] In the current method of making wine from living bamboo, some wine is poured into living bamboo and brewed in a short period of time. The disadvantage is that the brewing time in the bamboo is short,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 成瑞饶
Owner 成瑞饶
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