Ecological live bamboo wine aging method

Abstract

The invention belongs to the field of wine brewing, and discloses an ecological live bamboo wine aging method which comprises the following steps: selecting phyllostachys pubescens which has the growth age limit of 3-5 years and the bamboo diameter of 4-5cm, grows healthily, is free from plant diseases and insect pests and has uniform bamboo wall thickness as an aging carrier, and selecting phyllostachys pubescens with a designed quantity as a group of aging carriers; series connection of multiple sets of phyllostachys pubescens is completed through the connecting wine pipes, series connection of the multiple sets of phyllostachys pubescens is completed through the heating pipes and the connecting air pipes, wine is circularly aged inside and outside the multiple sets of phyllostachys pubescens through the connecting wine pipes, and meanwhile, the environment during wine aging is adjusted through the heating pipes and the connecting air pipes, so that various active ingredients in the phyllostachys pubescens are all blended into wine, and the wine quality is improved; the taste of the raw wine is improved; meanwhile, wine can be circularly aged under stable oxygen and temperature, the wine can be aged under the optimal condition, the quality stability of the wine is guaranteed, the aging efficiency is improved, and new wine can become old wine more quickly.

Description

Technical Field

[0001] This invention relates to the field of alcohol brewing, and more particularly to an ecological bamboo wine aging method. Background Technology

[0002] In the liquor brewing industry, it's common practice to inject liquor into the interior of bamboo, and after a long period, drain the liquor from the bamboo to enhance its flavor. However, this method is rather cumbersome, and it's difficult to extract a significant amount of nutrients from the liquor using this method. Bamboo wine is a type of liquor made by injecting baijiu (Chinese white liquor) into the cavity of living bamboo. Utilizing the bamboo's physiological metabolism, the liquor undergoes a series of physical and chemical reactions (aging) within the bamboo cavity, resulting in a unique flavor and quality. After a period of time, the liquor is drained, thus enhancing the taste. However, this method is cumbersome and makes it difficult to ensure the liquor contains a large amount of nutrients. Furthermore, the environment within the bamboo cavity is unstable during aging, with significant fluctuations in factors such as temperature and oxygen content, affecting the aging effect, quality stability, and aging efficiency. Therefore, an ecological bamboo wine aging method is proposed. This method allows the liquor to be produced in a cycle accompanying the growth of the bamboo, resulting in a higher concentration of nutrients. Simultaneously, the aging environment is controlled to improve both the aging effect and efficiency, enabling new liquor to age into aged liquor more quickly. Summary of the Invention

[0003] The present invention aims to provide an ecological bamboo wine aging method to solve the problems mentioned in the background art.

[0004] To achieve the above objectives, the present invention provides the following technical solution: An ecological bamboo wine aging method includes the following steps: S1. Select aging carriers. Select moso bamboo with a growth period of 3-5 years, a diameter of 4-5 cm, and healthy growth, free from pests and diseases, and with uniform bamboo wall thickness as aging carriers. Select the designed number of moso bamboo as a group of aging carriers. S2. Perform preliminary treatment on the selected moso bamboos that are used as the same aging carrier. Make inlet and outlet holes on the selected moso bamboos. The inlet holes are located above the outlet holes. The inlet holes of multiple moso bamboos are located at the same level, and the outlet holes of multiple moso bamboos are also located at the same level. Use an air compressor to open up the bamboo nodes between the inlet and outlet holes. Then, introduce clean water into the moso bamboo cavity to remove impurities. Then, use moso bamboo to make a sealing block to block the outlet hole. Then, inject potassium permanganate solution into the moso bamboo cavity through the inlet hole. Soak in the potassium permanganate solution for 2-3 hours. Then, remove the sealing block and drain the potassium permanganate solution to disinfect and sterilize the moso bamboo cavity. Then, rinse the bamboo cavity with clean water to complete the cleaning of the moso bamboo cavity. S3. Two sets of oxygen holes are made on the selected bamboo. The oxygen holes of multiple bamboos are located on the same horizontal plane and the oxygen holes are located above the wine inlet hole. Two sets of connecting holes are made on the selected bamboo. The two sets of connecting holes are located on the same horizontal plane and the connecting holes are located between the wine inlet hole and the oxygen hole. S4. Prepare the connecting tubes. Insert both ends of the connecting tube into the outlet hole of the bamboo and the inlet hole of the adjacent bamboo, respectively, to complete the series connection between multiple bamboo groups. After connecting the bamboos with the connecting tubes, seal the connection between the connecting tubes and the inlet and outlet holes. Set up the raw liquor storage tank and the base liquor storage tank. Connect the connecting tube connected to the inlet hole of the bamboo at the inlet end to the raw liquor storage tank, and connect the connecting tube connected to the outlet hole of the bamboo at the outlet end to the base liquor storage tank. At the same time, install control switches on the connecting tubes at both ends. The raw liquor storage tank and the base liquor storage tank are connected by a pump and connecting tubes. S5. Prepare the connecting tube. Connect both ends of the connecting tube to the oxygen holes of the two bamboo poles respectively to complete the series connection between multiple bamboo poles. After the connecting tube is connected, seal the connection between the connecting tube and the oxygen hole. Set up the oxygen source. Connect the connecting tube connected to the bamboo pole at the air inlet end to the oxygen source. Set up control switches on the connecting tubes at both ends. S6. Prepare heating tubes and pass them through the connecting holes of multiple sets of bamboo in sequence, making the heating tubes U-shaped inside the bamboo cavity. Seal the connection between the heating tubes and the connecting holes. Set up an electric hot water heating box and a wastewater collection box. Connect the two ends of the heating tubes to the electric hot water heating box and the wastewater collection box respectively. Set up a control switch on the heating tubes. The electric hot water heating box and the wastewater collection box are connected by water pipes to realize water recycling. S7. Connect an air pipe branch pipe to the air pipe at the air intake end, set up an air pump, connect the air pipe branch pipe to the air pump, and set up a control switch on the cylinder branch pipe. S8. Pour the raw liquor into the raw liquor storage tank, and then inject the raw liquor into multiple bamboo cavities through the connecting pipe. The amount of liquor injected into each bamboo cavity is 70%-80% of the capacity of the bamboo cavity. After the raw liquor is injected, the liquid level is below the oxygen hole. S9. Oxygen is introduced into the bamboo cavity through an oxygen source and connecting air pipe to increase the oxygen concentration in the bamboo cavity, thereby improving the aging efficiency. After a period of time, the air pump is started to blow air into the bamboo cavity, thereby blowing out the waste gas containing the original wine aging volatile gas that has decreased in the bamboo cavity. Then, oxygen is blown into the bamboo cavity through the oxygen source to improve the aging efficiency. S10. Hot water at a set temperature is introduced into the heating pipe through the electric hot water heating box. The hot water flows through multiple sets of bamboo cavities along the heating pipe to heat the original wine inside the bamboo cavities, further improving the aging efficiency and quality of the original wine. The hot water after use is collected in the wastewater collection box and then discharged into the electric hot water heating box for heating and reuse. S11. When the bamboo stops photosynthesis, turn on the control switch connecting the wine tube. Under the self-heating atmospheric pressure, all the raw wine in the bamboo cavity is discharged into the base wine storage tank. The raw wine collected in the base wine storage tank is pumped into the raw wine storage tank through the wine pump and connecting pipe for the next cycle of aging. After multiple cycles, the finished wine is obtained. Users can take samples of the raw wine through the gaps in the bamboo cavity to facilitate the control of aging quality and efficiency.

[0005] Preferably, the alcohol content of the original wine injected into the bamboo cavity is 55-70 degrees.

[0006] Preferably, the raw liquor is aging in a bamboo cavity for 70-90 days and then blended once. After the first blending, the liquor is aging in the bamboo cavity again for 70-90 days and then blended a second time. After the second blending, the liquor is aging in the bamboo cavity again for 70-90 days and then blended a third time. After the third blending, the liquor is aging in the bamboo cavity again to obtain the finished liquor.

[0007] Preferably, the mass concentration of potassium permanganate solution in S2 is 0.1%-0.3%.

[0008] Preferably, in step S6, the raw wine in the raw wine storage box is injected into the bamboo cavity of the moso bamboo by a wine pump.

[0009] Preferably, a humidity sensor, a temperature sensor, and a display are provided, and the humidity and temperature of the bamboo forest are monitored in real time by the humidity sensor and the temperature sensor.

[0010] The beneficial effects of this technical solution compared to existing technologies are as follows: (1) This technical solution involves circulating the liquor within the bamboo, allowing the rich nutrients inside the bamboo to seep into the liquor. The liquor ages as the column grows, incorporating various active ingredients such as natural bamboo leaf flavonoids, bamboo leaf antioxidants, bamboo leaf polysaccharides, calcium, and other rare, macro, and micro elements, vitamins, amino acids, free amino acids, tryptophan, flavonoids, and phenolic acid compounds into the liquor, thus improving the quality and taste of the original liquor. Simultaneously, by connecting the gas pipe and heating pipe, the oxygen concentration and temperature of the same aging carrier are controlled, allowing the liquor to circulate and age under a stable oxygen and temperature environment. This ensures the liquor undergoes an aging reaction under optimal conditions, guaranteeing the stability of the liquor's quality and avoiding the risk of quality decline due to environmental fluctuations. This results in a more mellow and smooth taste. Furthermore, controlling the oxygen concentration and aging temperature can improve the aging efficiency, allowing new liquor to become aged liquor more quickly.

[0011] (2) The present invention pre-treats the bamboo before aging to avoid the impurities and harmful microorganisms contained in the bamboo from affecting the aging of the liquor and further improves the quality of the liquor after aging; the present invention performs multiple blending during aging to improve the taste of the liquor after aging; the temperature and humidity sensor facilitates users to monitor the environment of the bamboo forest in real time, thereby adjusting the cyclic aging time and controlling various index parameters to improve production efficiency. Attached Figure Description

[0012] Figure 1 This is a schematic diagram of the process of the present invention; Figure 2 This is a connection diagram of the connecting tube, etc. provided by the present invention; Attached labels: 1. Wastewater storage tank; 2. Gas pipe branch; 3. Oxygen source; 4. Heating pipe; 5. Electric hot water heating tank; 6. Raw wine storage tank; 7. Connecting gas pipe; 8. Base wine storage tank; 9. Connecting wine pipe. Detailed Implementation

[0013] The present invention will now be described in further detail with reference to the accompanying drawings and embodiments: like Figures 1 to 2 The method for aging bamboo wine, as shown, includes the following steps: S1. Select aging carriers. Select moso bamboo with a growth period of 3-5 years, a diameter of 4-5 cm, and healthy growth, free from pests and diseases, and with uniform bamboo wall thickness as aging carriers. Select the designed number of moso bamboo as a set of aging carriers. For example, if a set of aging carriers needs to age 500 jin of liquor, then select an appropriate number of moso bamboo as a set of aging carriers. The bamboo cavity of the moso bamboo in a set of aging carriers should be able to hold 500 jin of liquor as required. S2. Preliminary treatment is performed on the selected bamboo used as the same aging medium. Inlet and outlet holes are made on the selected bamboo. The inlet holes are located above the outlet holes. The inlet holes and outlet holes of multiple bamboo stalks are on the same horizontal plane. Therefore, when selecting bamboo for the same aging medium, bamboo stalks located on relatively level ground are chosen. This ensures that each bamboo stalk in the same group ages in the same position. The multiple sets of inlet and outlet holes are located on the same horizontal plane, preventing any bamboo stalk from lacking oxygen. If the situation persists, use an air compressor to open the bamboo joint between the inlet and outlet holes. Then, introduce clean water into the bamboo cavity to remove impurities. Next, use bamboo to make a sealing block to block the outlet hole. Then, inject a 0.1%-0.3% potassium permanganate solution into the bamboo cavity through the inlet hole. Soak in the potassium permanganate solution for 2-3 hours. Then, remove the sealing block and drain the potassium permanganate solution to disinfect the bamboo cavity. Finally, rinse the bamboo cavity with clean water to complete the cleaning of the bamboo cavity. S3. Two sets of oxygen holes are made on the selected bamboo. The oxygen holes of multiple bamboos are located on the same horizontal plane and the oxygen holes are located above the wine inlet hole. Two sets of connecting holes are made on the selected bamboo. The two sets of connecting holes are located on the same horizontal plane and the connecting holes are located between the wine inlet hole and the oxygen hole. S4. Prepare the connecting pipes. Insert both ends of the connecting pipe into the outlet hole of the bamboo and the inlet hole of the adjacent bamboo, respectively, to complete the series connection between multiple bamboo groups. After connecting the bamboos with the connecting pipes, seal the connection between the connecting pipes and the inlet and outlet holes. Set up the raw liquor storage tank and the base liquor storage tank. Connect the connecting pipe that connects to the inlet hole of the bamboo at the inlet end to the raw liquor storage tank. The raw liquor storage tank is equipped with a liquor pump, and the connecting pipes are actually connected to the liquor pump. Connect the connecting pipe that connects to the outlet hole of the bamboo at the outlet end to the base liquor storage tank. At the same time, set up control switches on the connecting pipes at both ends. The raw liquor storage tank and the base liquor storage tank are connected through the pump and the connecting pipes. S5. Prepare the connecting pipes. Connect both ends of the connecting pipes to the oxygen ports of the two bamboo poles respectively to complete the series connection between multiple bamboo poles. After the connecting pipes are connected, seal the connection between the connecting pipes and the oxygen ports. Set up the oxygen source. Connect the connecting pipes connected to the bamboo poles at the air inlet to the oxygen source. Set up control switches on the connecting pipes at both ends. The oxygen source is an oxygen tank. An oxygen tank with the corresponding oxygen concentration can be used according to the type of liquor being aged. S6. Prepare the heating element. Pass the heating element sequentially through multiple sets of connecting holes in the bamboo, ensuring it forms a U-shape inside the bamboo cavity. Use a flexible heating element. After passing through two sets of connecting holes in a single bamboo stalk, fix one end of the heating element and then forcefully push the other end into the bamboo cavity, ensuring it forms a U-shape. Seal the connection between the heating element and the connecting holes. After connecting, wrap the exposed heating element with a layer of insulation cotton to protect it from the heat. Set up an electric hot water heater and a wastewater collection tank. Connect both ends of the heating element to... The electric hot water heating tank and the wastewater collection tank are connected. The electric hot water heating tank is equipped with a water pump. The heating tube is actually connected to the water pump inside the electric hot water heating tank. A control switch is set on the heating tube. The electric hot water heating tank is equipped with a suction pump. The electric hot water heating tank and the wastewater collection tank are connected through the suction pump and water pipe. Water in the wastewater collection tank can be pumped into the electric hot water heating tank through the suction pump and water pipe to realize water recycling. The electric hot water heating tank heats the water to a suitable temperature for subsequent input into the bamboo cavity to adjust the aging temperature of the wine. The heating principle and structure of the electric hot water heating tank are existing technologies known to those skilled in the art and will not be described in detail here. S7. Connect an air pipe branch pipe to the air pipe at the air intake end, set up an air pump, connect the air pipe branch pipe to the air pump, and set up a control switch on the cylinder branch pipe. S8. Pour the raw liquor into the raw liquor storage tank, and then inject the raw liquor into multiple bamboo cavities through the connecting pipe. The amount of liquor injected into each bamboo cavity is 70%-80% of the capacity of the bamboo cavity. After the raw liquor is injected, the liquid level is below the oxygen hole. S9. Close the control switch of the tracheal branch tube and open the control switches of the two sets of connecting trachea tubes. Introduce oxygen into the bamboo cavity through the oxygen source and connecting trachea tubes to increase the oxygen concentration in the bamboo cavity, thereby improving the aging efficiency. After the oxygen is introduced, close the control switches of the two sets of connecting trachea tubes to prevent oxygen escape. After a period of time, open the control switch of the air outlet connecting trachea tube and the control switch of the tracheal branch tube, start the air pump, and blow air into the bamboo cavity to blow out the waste gas containing the reduced oxygen concentration and the volatile gases of the original wine aging. Then, blow oxygen into the bamboo cavity again through the oxygen source in the above manner to improve the aging efficiency. This method can ensure the concentration of the wine aging environment while also timely expelling the unfavorable gases volatilized during wine aging. It does not require the wine to be discharged, nor does it require the bamboo to slowly expel the gases through its own respiration, thus avoiding the unfavorable gases from being in the same space with the wine for a long time and affecting the taste of the wine. S10. Hot water at a set temperature is introduced into the heating tube through the electric hot water heating box. The temperature of the hot water can be set according to the type of wine being aged. The hot water flows through multiple sets of bamboo cavities along the heating tube and comes into contact with the wine inside the bamboo cavities to heat the original wine inside the bamboo cavities, so that the wine is at a suitable and stable temperature for aging and reaction, further improving the aging efficiency and quality of the original wine. The hot water after use is collected in the wastewater collection box and then discharged into the electric hot water heating box for reheating and reuse. Steps S9 and S10 above are started simultaneously; S11. When the bamboo stops photosynthesis, turn on the control switch connecting the wine tube. Under the self-heating atmospheric pressure, all the raw wine in the bamboo cavity is discharged into the base wine storage tank. The raw wine collected in the base wine storage tank is pumped into the raw wine storage tank through the wine pump and connecting pipe for the next cycle of aging. After multiple cycles, the finished wine is obtained. Users can take samples of the raw wine through the gaps in the bamboo cavity where the raw wine is discharged. When taking samples, simply open the raw wine storage tank or the base wine storage tank to take samples, which is convenient for controlling the aging quality and efficiency.

[0014] After the raw liquor is aged in a bamboo cavity for 70-90 days, it undergoes a first blending. The liquor after the first blending is poured into a raw liquor storage tank and aged in a bamboo cavity for another 70-90 days. Then, it undergoes a second blending. The liquor after the second blending is then aged in a bamboo cavity again for 70-90 days. After a third blending, the liquor after the third blending is then aged in a bamboo cavity again to obtain the finished liquor.

[0015] Humidity sensors, temperature sensors, and displays are installed in the bamboo forest. The humidity and temperature of the bamboo forest are monitored in real time by the humidity sensors and the temperature sensors.

[0016] Example, An ecological bamboo wine aging method includes the following steps: S1. Select aging carriers. Select moso bamboo with a growth period of 5 years, a diameter of 5 cm, healthy growth, no pests or diseases, and uniform bamboo wall thickness as aging carriers. Select the designed number of moso bamboo as a group of aging carriers. S2. Preliminary treatment is carried out on the selected moso bamboos that are used as the same aging carrier. Wine inlet and outlet holes are opened on the selected moso bamboos. The wine inlet holes are located above the wine outlet holes. The wine inlet holes of multiple moso bamboos are located on the same horizontal plane. The wine outlet holes of multiple moso bamboos are also located on the same horizontal plane. An air compressor is used to open up the bamboo nodes between the wine inlet and outlet holes, so that there is only one bamboo node between the wine inlet and outlet holes. Then, clean water is introduced into the moso bamboo cavity to remove impurities. Then, a sealing block is made using moso bamboo and used to block the wine outlet hole. Then, a 0.2% potassium permanganate solution is injected into the moso bamboo cavity through the wine inlet hole. The potassium permanganate solution is soaked for 2.5 hours. Then, the sealing block is removed and the potassium permanganate solution is drained to disinfect and sterilize the moso bamboo cavity. Then, the bamboo cavity is rinsed with clean water to complete the cleaning of the moso bamboo cavity. S3. Two sets of oxygen holes are made on the selected bamboo. The oxygen holes of multiple bamboos are located on the same horizontal plane and the oxygen holes are located above the wine inlet hole. Two sets of connecting holes are made on the selected bamboo. The two sets of connecting holes are located on the same horizontal plane and the connecting holes are located between the wine inlet hole and the oxygen hole. S4. Prepare the connecting tubes. Insert both ends of the connecting tube into the outlet hole of the bamboo and the inlet hole of the adjacent bamboo, respectively, to complete the series connection between multiple bamboo groups. After connecting the bamboos with the connecting tubes, seal the connection between the connecting tubes and the inlet and outlet holes. Set up the raw liquor storage tank and the base liquor storage tank. Connect the connecting tube connected to the inlet hole of the bamboo at the inlet end to the raw liquor storage tank, and connect the connecting tube connected to the outlet hole of the bamboo at the outlet end to the base liquor storage tank. At the same time, install control switches on the connecting tubes at both ends. The raw liquor storage tank and the base liquor storage tank are connected by a pump and connecting tubes. S5. Prepare the connecting tube. Connect both ends of the connecting tube to the oxygen holes of the two bamboo poles respectively to complete the series connection between multiple bamboo poles. After the connecting tube is connected, seal the connection between the connecting tube and the oxygen hole. Set up the oxygen source. Connect the connecting tube connected to the bamboo pole at the air inlet end to the oxygen source. Set up control switches on the connecting tubes at both ends. S6. Prepare heating tubes and pass them through the connecting holes of multiple sets of bamboo in sequence, making the heating tubes U-shaped inside the bamboo cavity. Seal the connection between the heating tubes and the connecting holes. Set up an electric hot water heating box and a wastewater collection box. Connect the two ends of the heating tubes to the electric hot water heating box and the wastewater collection box respectively. Set up a control switch on the heating tubes. The electric hot water heating box and the wastewater collection box are connected by water pipes to realize water recycling. S7. Connect an air pipe branch pipe to the air pipe at the air intake end, set up an air pump, connect the air pipe branch pipe to the air pump, and set up a control switch on the cylinder branch pipe. S8. Pour the raw liquor into the raw liquor storage tank. The alcohol content of the raw liquor is 65 degrees. Then, through the liquor pump and connecting pipe, inject the raw liquor into multiple bamboo cavities. The amount of liquor injected into each bamboo cavity is 70%-80% of the capacity of the bamboo cavity. Ensure that the liquid level in each bamboo cavity is at the same level after the raw liquor is injected. Therefore, there will be slight differences in the amount of liquor in each bamboo cavity, but it will not affect the aging effect. After the raw liquor is injected, the liquid level is below the oxygen hole. S9. Oxygen is introduced into the bamboo cavity through an oxygen source and connecting air pipe to increase the oxygen concentration in the bamboo cavity, thereby improving the aging efficiency. After a period of time, the air pump is started to blow air into the bamboo cavity, thereby blowing out the waste gas containing the original wine aging volatile gas that has decreased in the bamboo cavity. Then, oxygen is blown into the bamboo cavity through the oxygen source to improve the aging efficiency. S10. Hot water at a set temperature is introduced into the heating pipe through the electric hot water heating box. The hot water flows through multiple sets of bamboo cavities along the heating pipe to heat the original wine inside the bamboo cavities, further improving the aging efficiency and quality of the original wine. The hot water after use is collected in the wastewater collection box and then discharged into the electric hot water heating box for heating and reuse. S11. When the bamboo stops photosynthesis, turn on the control switch connecting the wine tube. Under the self-heating atmospheric pressure, all the raw wine in the bamboo cavity is discharged into the base wine storage tank. The raw wine collected in the base wine storage tank is pumped into the raw wine storage tank through the wine pump and connecting tube for the next cycle of aging. After multiple cycles, the finished wine is obtained. Users can take samples of the raw wine through the gaps in the bamboo cavity to facilitate the control of aging quality and efficiency. After the raw liquor is placed in the bamboo cavity for 81 days of cyclic aging, it undergoes a first blending. After the first blending, the liquor is placed in the bamboo cavity again for 81 days of cyclic aging, followed by a second blending. After the second blending, the liquor is placed in the bamboo cavity again for cyclic aging, and after 81 cycles, it undergoes a third blending. After the third blending, the liquor is placed in the bamboo cavity again for cyclic aging to obtain the finished liquor.

[0017] The above descriptions are merely embodiments of the present invention, and common knowledge such as specific technical solutions and / or characteristics are not described in detail here. It should be noted that those skilled in the art can make various modifications and improvements without departing from the technical solutions of the present invention, and these should also be considered within the scope of protection of the present invention. These modifications and improvements will not affect the effectiveness of the implementation of the present invention or the practicality of the patent. The scope of protection claimed in this application should be determined by the content of its claims, and the specific embodiments described in the specification can be used to interpret the content of the claims.

Claims

1. A method for aging bamboo wine using ecological methods, characterized in that, Includes the following steps: S1. Select aging carriers. Select moso bamboo with a growth period of 3-5 years, a diameter of 4-5 cm, and healthy growth, free from pests and diseases, and with uniform bamboo wall thickness as aging carriers. Select the designed number of moso bamboo as a group of aging carriers. S2. Perform preliminary treatment on the selected moso bamboos that are used as the same aging carrier. Make inlet and outlet holes on the selected moso bamboos. The inlet holes are located above the outlet holes. The inlet holes of multiple moso bamboos are located at the same level, and the outlet holes of multiple moso bamboos are also located at the same level. Use an air compressor to open up the bamboo nodes between the inlet and outlet holes. Then, introduce clean water into the moso bamboo cavity to remove impurities. Then, use moso bamboo to make a sealing block to block the outlet hole. Then, inject potassium permanganate solution into the moso bamboo cavity through the inlet hole. Soak in the potassium permanganate solution for 2-3 hours. Then, remove the sealing block and drain the potassium permanganate solution to disinfect and sterilize the moso bamboo cavity. Then, rinse the bamboo cavity with clean water to complete the cleaning of the moso bamboo cavity. S3. Two sets of oxygen holes are made on the selected bamboo. The oxygen holes of multiple bamboos are located on the same horizontal plane and the oxygen holes are located above the wine inlet hole. Two sets of connecting holes are made on the selected bamboo. The two sets of connecting holes are located on the same horizontal plane and the connecting holes are located between the wine inlet hole and the oxygen hole. S4. Prepare the connecting tubes. Insert both ends of the connecting tube into the outlet hole of the bamboo and the inlet hole of the adjacent bamboo, respectively, to complete the series connection between multiple bamboo groups. After connecting the bamboos with the connecting tubes, seal the connection between the connecting tubes and the inlet and outlet holes. Set up the raw liquor storage tank and the base liquor storage tank. Connect the connecting tube connected to the inlet hole of the bamboo at the inlet end to the raw liquor storage tank, and connect the connecting tube connected to the outlet hole of the bamboo at the outlet end to the base liquor storage tank. At the same time, install control switches on the connecting tubes at both ends. The raw liquor storage tank and the base liquor storage tank are connected by a pump and connecting tubes. S5. Prepare the connecting tube. Connect both ends of the connecting tube to the oxygen holes of the two bamboo poles respectively to complete the series connection between multiple bamboo poles. After the connecting tube is connected, seal the connection between the connecting tube and the oxygen hole. Set up the oxygen source. Connect the connecting tube connected to the bamboo pole at the air inlet end to the oxygen source. Set up control switches on the connecting tubes at both ends. S6. Prepare heating tubes and pass them through the connecting holes of multiple sets of bamboo in sequence, making the heating tubes U-shaped inside the bamboo cavity. Seal the connection between the heating tubes and the connecting holes. Set up an electric hot water heating box and a wastewater collection box. Connect the two ends of the heating tubes to the electric hot water heating box and the wastewater collection box respectively. Set up a control switch on the heating tubes. The electric hot water heating box and the wastewater collection box are connected by water pipes to realize water recycling. S7. Connect an air pipe branch pipe to the air pipe at the air intake end, set up an air pump, connect the air pipe branch pipe to the air pump, and set up a control switch on the cylinder branch pipe. S8. Pour the raw liquor into the raw liquor storage tank, and then inject the raw liquor into multiple bamboo cavities through the connecting pipe. The amount of liquor injected into each bamboo cavity is 70%-80% of the capacity of the bamboo cavity. After the raw liquor is injected, the liquid level is below the oxygen hole. S9. Oxygen is introduced into the bamboo cavity through an oxygen source and connecting air pipe to increase the oxygen concentration in the bamboo cavity, thereby improving the aging efficiency. After a period of time, the air pump is started to blow air into the bamboo cavity, thereby blowing out the waste gas containing the original wine aging volatile gas that has decreased in the bamboo cavity. Then, oxygen is blown into the bamboo cavity through the oxygen source to improve the aging efficiency. S10. Hot water at a set temperature is introduced into the heating pipe through the electric hot water heating box. The hot water flows through multiple sets of bamboo cavities along the heating pipe to heat the original wine inside the bamboo cavities, further improving the aging efficiency and quality of the original wine. The hot water after use is collected in the wastewater collection box and then discharged into the electric hot water heating box for heating and reuse. S11. When the bamboo stops photosynthesis, turn on the control switch connecting the wine tube. Under the self-heating atmospheric pressure, all the original wine in the bamboo cavity is discharged into the base wine storage tank. The original wine collected in the base wine storage tank is pumped into the original wine storage tank through the wine pump and connecting tube for the next cycle of aging. After multiple cycles, the finished wine is obtained. Users can sample and test the raw liquor by venting it through the gaps in the bamboo cavity, which facilitates control over the aging quality and efficiency.

2. The method for aging bamboo wine according to claim 1, characterized in that, The alcohol content of the original liquor injected into the bamboo cavity is 55-70 degrees.

3. The method for aging bamboo wine according to claim 1, characterized in that, After the raw liquor is placed in the bamboo cavity for 70-90 days of cyclic aging, it undergoes a first blending. After the first blending, the liquor is placed in the bamboo cavity again for 70-90 days of cyclic aging, followed by a second blending. After the second blending, the liquor is placed in the bamboo cavity again for cyclic aging, and after 70-90 days of circulation, it undergoes a third blending. After the third blending, the liquor is placed in the bamboo cavity again for cyclic aging to obtain the finished liquor.

4. The method for aging ecological bamboo wine as described in claim 1, characterized in that, The mass concentration of potassium permanganate solution in S2 is 0.1%-0.3%.

5. The method for aging bamboo wine according to claim 1, characterized in that, In S8, the raw liquor in the storage tank is injected into the bamboo cavity of the moso bamboo through a liquor pump.

6. The method for aging bamboo wine according to claim 1, characterized in that, The system is equipped with a humidity sensor, a temperature sensor, and a display. The humidity sensor monitors the humidity and temperature of the bamboo forest in real time, while the temperature sensor monitors the humidity and temperature in real time.

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