CN109401906A - A kind of production method of bamboo tube wine - Google Patents
A kind of production method of bamboo tube wine Download PDFInfo
- Publication number
- CN109401906A CN109401906A CN201811591022.4A CN201811591022A CN109401906A CN 109401906 A CN109401906 A CN 109401906A CN 201811591022 A CN201811591022 A CN 201811591022A CN 109401906 A CN109401906 A CN 109401906A
- Authority
- CN
- China
- Prior art keywords
- wine
- bamboo tube
- thick bamboo
- low concentration
- injected
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a kind of production methods of bamboo tube wine, include the following steps；S1, white wine after brewing is modulated to the low concentration wine that alcohol content is 10-15%；S2, low concentration wine is stored sth. in a cellar；In S3, the thick bamboo tube that the injection of low concentration wine is survived；S4, white wine is injected according to 1.1-1.2 times of weight of the low-concentration ethanol of injection thick bamboo tube；After S5,10-15 days, 1.2-1.3 times of white wine of the weight of low concentration wine is injected into thick bamboo tube；After S6,15-30 days, 1.3-1.5 times of white wine of the weight of low concentration wine is injected into thick bamboo tube.The present invention can be such that most of bamboo adaptation grows under spirituous environment, while can also reduce since the death of bamboo causes the white wine injected in bamboo to be wasted.
Description
Technical field
The present invention relates to field of wine brewing, and in particular to a kind of production method of bamboo tube wine.
Background technique
Modern society is more and more for the demand of white wine, while as modern comfort technique etc. is promoted, giving and making other
The wine of type provides condition.
Bamboo fragrance white wine is as a kind of white spirit type, and very popular in the market, present bamboo fragrance white wine uses
White wine after brewing is injected in the thick bamboo tube in growth, then after a period of time, the white wine of pipe in thick bamboo tube is taken out to obtain bamboo perfume
The white wine of taste.
However, to ensure that the fragrance of the bamboo in bamboo tube wine, needs for high concentration white wine to be placed in bamboo, but due to bamboo
Between otherness, part bamboo can be dead due to the injection white wine of height number, and the white wine injected is caused to be wasted.
Summary of the invention
In view of the above drawbacks of the prior art, it is an object of the invention to provide the production methods of bamboo tube wine, can make
Most of bamboo adaptation is grown under spirituous environment, while can also be reduced since the death of bamboo causes to inject in bamboo
White wine be wasted.
It is realized the purpose of the present invention is technical solution in this way:
A kind of production method of bamboo tube wine, includes the following steps；
S1, white wine after brewing is modulated to the low concentration wine that alcohol content is 10-15%；
S2, low concentration wine is subjected to preservation storage；
In S3, the thick bamboo tube that the injection of low concentration wine is survived；
S4, the white wine made will be injected into thick bamboo tube.
Further, in the step S4, the white wine made is injected into thick bamboo tube and is included the following steps；
SZ1, white wine is injected according to 1.1-1.2 times of weight of the low-concentration ethanol of injection thick bamboo tube；
After SZ2,10-15 days, 1.2-1.3 times of white wine of the weight of low concentration wine is injected into thick bamboo tube；
After SZ3,15-30 days, 1.3-1.5 times of white wine of the weight of low concentration wine is injected into thick bamboo tube.
Further, the degree of the white wine in described step SZ1, SZ2, SZ3 is sequentially increased.
Further, the low concentration capacity for liquor injected in thick bamboo tube is 0.2-0.3 times of thick bamboo tube receiving volume.
Further, after step SZ3, the alcohol concentration of the wine in thick bamboo tube is not less than 45 degree.
Further, the bamboo age for the thick bamboo tube survived in step S3 is no more than 6 months.
Further, in step S3, the low concentration wine of injection includes the following steps；
SD1, low concentration wine is injected in thick bamboo tube along the inner wall of thick bamboo tube；
Low concentration wine stops injection after just flooding thick bamboo tube bottom groove in SD2, thick bamboo tube；
SD3, after one day, remaining low concentration wine is injected.
Further, in step SD1, thick bamboo tube inner wall is drenched by concentration wine.
Further, it in step SD3, injects remaining low concentration wine and includes the following steps；
The 20% of remaining low concentration wine is injected after SY1,2-5 days；
The 30% of remaining low concentration wine is injected after SY2,5-10 days；
Remaining low concentration wine is injected after SY3,5-10 days.
By adopting the above-described technical solution, the present invention has the advantage that:
By injecting the wine of low concentration in thick bamboo tube in advance, the bamboo of alcoholic intolerance can be screened, to reduce white
The loss of wine, while the wine by injecting low concentration allows bamboo to start the environment for adapting to have wine, it can so as to improve
To be directly used in the quantity of the bamboo of production bamboo tube wine.
Other advantages, target and feature of the invention will be illustrated in the following description to a certain extent, and
And to a certain extent, based on will be apparent to those skilled in the art to investigating hereafter, Huo Zheke
To be instructed from the practice of the present invention.Target and other advantages of the invention can be wanted by following specification and right
Book is sought to be achieved and obtained.
Specific embodiment
Below with reference to embodiment, the invention will be further described.
Embodiment 1:
A kind of production method of bamboo tube wine, includes the following steps；
S1, white wine after brewing is modulated to the low concentration wine that alcohol content is 10%；
S2, low concentration wine is subjected to preservation storage；
In S3, the thick bamboo tube that the injection of low concentration wine is survived；
S4, the white wine made will be injected into thick bamboo tube.
By injecting the wine of low concentration in thick bamboo tube in advance, the bamboo of alcoholic intolerance can be screened, to reduce white
The loss of wine, while the wine by injecting low concentration allows bamboo to start the environment for adapting to have wine, it can so as to improve
To be directly used in the quantity of the bamboo of production bamboo tube wine.
In the present embodiment, in the step S4, the white wine made is injected into thick bamboo tube and is included the following steps；
SZ1, according to injection thick bamboo tube low-concentration ethanol weight 1.1 times of injection white wine；
SZ2, after 10 days, 1.2 times of white wine of the weight of low concentration wine is injected into thick bamboo tube；
SZ3, after 15 days, 1.3 times of white wine of the weight of low concentration wine is injected into thick bamboo tube.
By injection white wine stage by stage, simultaneously because the presence of the amount of injection and the low concentration wine having in advance, forms one
A steps injection, and with the white wine of injection, the concentration of the wine in thick bamboo tube also rises, can be dead in discovery bamboo alcoholic intolerance
Stop injection after dying, to reduce the waste of wine, can also slowly improve the resistance to alcoholic strength of bamboo.
In the present embodiment, the degree of the white wine in described step SZ1, SZ2, SZ3 is sequentially increased.
In order to enable the concentration of last finished wine, to control the degree of the alcohol of injection white wine.
In the present embodiment, the low concentration capacity for liquor injected in thick bamboo tube is 0.2 times of thick bamboo tube receiving volume.
The amount of wine in injection thick bamboo tube can satisfy screening and improve the standard of the resistance to alcoholic strength of bamboo.
In the present embodiment, after step SZ3, the alcohol concentration of the wine in thick bamboo tube is not less than 45 degree.
In the present embodiment, the bamboo age for the thick bamboo tube survived in step S3 is no more than 6 months.
The bamboo age of thick bamboo tube it is smaller it is easier by the peculiar fragrance emission of bamboo into wine.
In the present embodiment, in step S3, the low concentration wine of injection includes the following steps；
SD1, low concentration wine is injected in thick bamboo tube along the inner wall of thick bamboo tube；
Low concentration wine stops injection after just flooding thick bamboo tube bottom groove in SD2, thick bamboo tube；
SD3, after one day, remaining low concentration wine is injected.
Accelerate absorption of the bamboo to wine, can more quickly screen the bamboo of resistance to wine.
In the present embodiment, in step SD1, thick bamboo tube inner wall is drenched by concentration wine.
In order to which bamboo maximumlly absorbs alcohol.
In the present embodiment, in step SD3, injects remaining low concentration wine and include the following steps；
SY1,20% that remaining low concentration wine is injected after 2 days；
SY2,30% that remaining low concentration wine is injected after 5 days；
SY3, remaining low concentration wine is injected after 5 days.
Embodiment 2:
A kind of production method of bamboo tube wine, includes the following steps；
S1, white wine after brewing is modulated to the low concentration wine that alcohol content is 15%；
S2, low concentration wine is subjected to preservation storage；
In S3, the thick bamboo tube that the injection of low concentration wine is survived；
S4, the white wine made will be injected into thick bamboo tube.
By injecting the wine of low concentration in thick bamboo tube in advance, the bamboo of alcoholic intolerance can be screened, to reduce white
The loss of wine, while the wine by injecting low concentration allows bamboo to start the environment for adapting to have wine, it can so as to improve
To be directly used in the quantity of the bamboo of production bamboo tube wine.
In the present embodiment, in the step S4, the white wine made is injected into thick bamboo tube and is included the following steps；
SZ1, according to injection thick bamboo tube low-concentration ethanol weight 1.2 times of injection white wine；
SZ2, after 15 days, 1.3 times of white wine of the weight of low concentration wine is injected into thick bamboo tube；
SZ3, after 30 days, 1.5 times of white wine of the weight of low concentration wine is injected into thick bamboo tube.
By injection white wine stage by stage, simultaneously because the presence of the amount of injection and the low concentration wine having in advance, forms one
A steps injection, and with the white wine of injection, the concentration of the wine in thick bamboo tube also rises, can be dead in discovery bamboo alcoholic intolerance
Stop injection after dying, to reduce the waste of wine, can also slowly improve the resistance to alcoholic strength of bamboo.
In the present embodiment, the degree of the white wine in described step SZ1, SZ2, SZ3 is sequentially increased.
In order to enable the concentration of last finished wine, to control the degree of the alcohol of injection white wine.
In the present embodiment, the low concentration capacity for liquor injected in thick bamboo tube is 0.3 times of thick bamboo tube receiving volume.
The amount of wine in injection thick bamboo tube can satisfy screening and improve the standard of the resistance to alcoholic strength of bamboo.
In the present embodiment, after step SZ3, the alcohol concentration of the wine in thick bamboo tube is not less than 45 degree.
In the present embodiment, the bamboo age for the thick bamboo tube survived in step S3 is no more than 6 months.
The bamboo age of thick bamboo tube it is smaller it is easier by the peculiar fragrance emission of bamboo into wine.
In the present embodiment, in step S3, the low concentration wine of injection includes the following steps；
SD1, low concentration wine is injected in thick bamboo tube along the inner wall of thick bamboo tube；
Low concentration wine stops injection after just flooding thick bamboo tube bottom groove in SD2, thick bamboo tube；
SD3, after one day, remaining low concentration wine is injected.
Accelerate absorption of the bamboo to wine, can more quickly screen the bamboo of resistance to wine.
In the present embodiment, in step SD1, thick bamboo tube inner wall is drenched by concentration wine.
In order to which bamboo maximumlly absorbs alcohol.
In the present embodiment, in step SD3, injects remaining low concentration wine and include the following steps；
SY1,20% that remaining low concentration wine is injected after 5 days；
SY2,30% that remaining low concentration wine is injected after 10 days；
SY3, remaining low concentration wine is injected after 10 days.
Embodiment 3:
A kind of production method of bamboo tube wine, includes the following steps；
S1, white wine after brewing is modulated to the low concentration wine that alcohol content is 12%；
S2, low concentration wine is subjected to preservation storage；
In S3, the thick bamboo tube that the injection of low concentration wine is survived；
S4, the white wine made will be injected into thick bamboo tube.
By injecting the wine of low concentration in thick bamboo tube in advance, the bamboo of alcoholic intolerance can be screened, to reduce white
The loss of wine, while the wine by injecting low concentration allows bamboo to start the environment for adapting to have wine, it can so as to improve
To be directly used in the quantity of the bamboo of production bamboo tube wine.
In the present embodiment, in the step S4, the white wine made is injected into thick bamboo tube and is included the following steps；
SZ1, according to injection thick bamboo tube low-concentration ethanol weight 1.15 times of injection white wine；
SZ2, after 12 days, 1.25 times of white wine of the weight of low concentration wine is injected into thick bamboo tube；
SZ3, after 18 days, 1.4 times of white wine of the weight of low concentration wine is injected into thick bamboo tube.
By injection white wine stage by stage, simultaneously because the presence of the amount of injection and the low concentration wine having in advance, forms one
A steps injection, and with the white wine of injection, the concentration of the wine in thick bamboo tube also rises, can be dead in discovery bamboo alcoholic intolerance
Stop injection after dying, to reduce the waste of wine, can also slowly improve the resistance to alcoholic strength of bamboo.
In the present embodiment, the degree of the white wine in described step SZ1, SZ2, SZ3 is sequentially increased.
In order to enable the concentration of last finished wine, to control the degree of the alcohol of injection white wine.
In the present embodiment, the low concentration capacity for liquor injected in thick bamboo tube is 0.23 times of thick bamboo tube receiving volume.
The amount of wine in injection thick bamboo tube can satisfy screening and improve the standard of the resistance to alcoholic strength of bamboo.
In the present embodiment, after step SZ3, the alcohol concentration of the wine in thick bamboo tube is not less than 45 degree.
In the present embodiment, the bamboo age for the thick bamboo tube survived in step S3 is no more than 6 months.
The bamboo age of thick bamboo tube it is smaller it is easier by the peculiar fragrance emission of bamboo into wine.
In the present embodiment, in step S3, the low concentration wine of injection includes the following steps；
SD1, low concentration wine is injected in thick bamboo tube along the inner wall of thick bamboo tube；
Low concentration wine stops injection after just flooding thick bamboo tube bottom groove in SD2, thick bamboo tube；
SD3, after one day, remaining low concentration wine is injected.
Accelerate absorption of the bamboo to wine, can more quickly screen the bamboo of resistance to wine.
In the present embodiment, in step SD1, thick bamboo tube inner wall is drenched by concentration wine.
In order to which bamboo maximumlly absorbs alcohol.
In the present embodiment, in step SD3, injects remaining low concentration wine and include the following steps；
SY1,20% that remaining low concentration wine is injected after 3 days；
SY2,30% that remaining low concentration wine is injected after 8 days；
SY3, remaining low concentration wine is injected after 8 days.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to compared with
Good embodiment describes the invention in detail, those skilled in the art should understand that, it can be to skill of the invention
Art scheme is modified or replaced equivalently, and without departing from the objective and range of the technical program, should all be covered in the present invention
Scope of the claims in.
Claims (9)
1. a kind of production method of bamboo tube wine, which is characterized in that include the following steps；
S1, white wine after brewing is modulated to the low concentration wine that alcohol content is 10-15%；
S2, low concentration wine is stored sth. in a cellar；
In S3, the thick bamboo tube that the injection of low concentration wine is survived；
S4, the white wine made will be injected into thick bamboo tube.
2. the production method of bamboo tube wine according to claim 1, which is characterized in that in the step S4, infused into thick bamboo tube
Enter the white wine made to include the following steps；
SZ1, white wine is injected according to 1.1-1.2 times of weight of the low-concentration ethanol of injection thick bamboo tube；
After SZ2,10-15 days, 1.2-1.3 times of white wine of the weight of low concentration wine is injected into thick bamboo tube；
After SZ3,15-30 days, 1.3-1.5 times of white wine of the weight of low concentration wine is injected into thick bamboo tube.
3. the production method of bamboo tube wine according to claim 2, which is characterized in that in described step SZ1, SZ2, SZ3
The degree of white wine is sequentially increased.
4. the production method of bamboo tube wine according to claim 2, which is characterized in that injection thick bamboo tube in low concentration capacity for liquor be
0.2-0.3 times of thick bamboo tube receiving volume.
5. according to the production method of the bamboo tube wine any in claim 2-4, which is characterized in that after step SZ3, in thick bamboo tube
Wine alcohol concentration be not less than 45 degree.
6. the production method of bamboo tube wine according to claim 1, which is characterized in that the bamboo age for the thick bamboo tube survived in step S3
No more than 6 months.
7. the production method of bamboo tube wine according to claim 1, which is characterized in that in step S3, the low concentration wine of injection
Include the following steps；
SD1, low concentration wine is injected in thick bamboo tube along the inner wall of thick bamboo tube；
Low concentration wine stops injection after just flooding thick bamboo tube bottom groove in SD2, thick bamboo tube；
SD3, after one day, remaining low concentration wine is injected.
8. the production method of bamboo tube wine according to claim 7, which is characterized in that in step SD1, thick bamboo tube inner wall is dense
Degree wine drenches.
9. the production method of bamboo tube wine according to claim 7, which is characterized in that in step SD3, inject remaining low dense
Degree wine includes the following steps；
The 20% of remaining low concentration wine is injected after SY1,2-5 days；
The 30% of remaining low concentration wine is injected after SY2,5-10 days；
Remaining low concentration wine is injected after SY3,5-10 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811591022.4A CN109401906A (en) | 2018-12-25 | 2018-12-25 | A kind of production method of bamboo tube wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811591022.4A CN109401906A (en) | 2018-12-25 | 2018-12-25 | A kind of production method of bamboo tube wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109401906A true CN109401906A (en) | 2019-03-01 |
Family
ID=65461225
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811591022.4A Pending CN109401906A (en) | 2018-12-25 | 2018-12-25 | A kind of production method of bamboo tube wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109401906A (en) |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1143674A (en) * | 1995-08-18 | 1997-02-26 | 郭长生 | Bamboo juice wine and producing method thereof |
| CN1274746A (en) * | 1999-05-25 | 2000-11-29 | 成都新茂设计策划有限公司 | Bamboo wine and its making process |
| CN1374393A (en) * | 2001-03-12 | 2002-10-16 | 成都新茂设计策划有限公司 | MIxing growth method of preparing bmaboo wine with bamboo in growth |
| CN1475555A (en) * | 2002-08-12 | 2004-02-18 | 四川活之酿酿酒公社有限公司 | Live bamboo wine and preparation method thereof |
| CN1994043A (en) * | 2006-12-18 | 2007-07-11 | 胡铁芬 | Cold resistant bamboo domesticate cultivation method |
| CN103666991A (en) * | 2012-09-19 | 2014-03-26 | 张国天 | Bamboo spirit |
| CN104342342A (en) * | 2013-07-30 | 2015-02-11 | 贵州省仁怀市茅台镇珍豪酒业有限责任公司 | Method for preparing bamboo fragrant wine by using wild living phyllostachys pubescens |
| CN104342334A (en) * | 2013-08-07 | 2015-02-11 | 戴斯鹏 | Method for brewing bamboo wine by using bamboo cavity |
| CN105018315A (en) * | 2015-08-10 | 2015-11-04 | 陈怀章 | Production method for bamboo tube wine |
| CN105482978A (en) * | 2016-01-07 | 2016-04-13 | 吴姿荣 | Brewing technology for bamboo tube liquor |
| CN106560516A (en) * | 2016-07-31 | 2017-04-12 | 城步青钱柳茶业有限公司 | Preparing method of cyclocarya paliurus thick bamboo tube wine |
| CN107201286A (en) * | 2017-07-15 | 2017-09-26 | 冷谷红葡萄酒股份有限公司 | A kind of preparation method of thick bamboo tube grape wine |
-
2018
- 2018-12-25 CN CN201811591022.4A patent/CN109401906A/en active Pending
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1143674A (en) * | 1995-08-18 | 1997-02-26 | 郭长生 | Bamboo juice wine and producing method thereof |
| CN1274746A (en) * | 1999-05-25 | 2000-11-29 | 成都新茂设计策划有限公司 | Bamboo wine and its making process |
| CN1374393A (en) * | 2001-03-12 | 2002-10-16 | 成都新茂设计策划有限公司 | MIxing growth method of preparing bmaboo wine with bamboo in growth |
| CN1475555A (en) * | 2002-08-12 | 2004-02-18 | 四川活之酿酿酒公社有限公司 | Live bamboo wine and preparation method thereof |
| CN1994043A (en) * | 2006-12-18 | 2007-07-11 | 胡铁芬 | Cold resistant bamboo domesticate cultivation method |
| CN103666991A (en) * | 2012-09-19 | 2014-03-26 | 张国天 | Bamboo spirit |
| CN104342342A (en) * | 2013-07-30 | 2015-02-11 | 贵州省仁怀市茅台镇珍豪酒业有限责任公司 | Method for preparing bamboo fragrant wine by using wild living phyllostachys pubescens |
| CN104342334A (en) * | 2013-08-07 | 2015-02-11 | 戴斯鹏 | Method for brewing bamboo wine by using bamboo cavity |
| CN105018315A (en) * | 2015-08-10 | 2015-11-04 | 陈怀章 | Production method for bamboo tube wine |
| CN105482978A (en) * | 2016-01-07 | 2016-04-13 | 吴姿荣 | Brewing technology for bamboo tube liquor |
| CN106560516A (en) * | 2016-07-31 | 2017-04-12 | 城步青钱柳茶业有限公司 | Preparing method of cyclocarya paliurus thick bamboo tube wine |
| CN107201286A (en) * | 2017-07-15 | 2017-09-26 | 冷谷红葡萄酒股份有限公司 | A kind of preparation method of thick bamboo tube grape wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100526173C (en) | Storage packaging material for tobacco material and preparation and using method thereof | |
| Heras et al. | Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation | |
| NZ721363A (en) | Production of cider with pichia kluyveri yeast | |
| CN104629971A (en) | Ice brandy and brewing process thereof | |
| CN105385553B (en) | Storage practice under a kind of work Jiao Jiao of white wine | |
| CN103659974A (en) | Litchi wood chip for ageing brandy, preparation and application process of litchi wood chip | |
| CN109401906A (en) | A kind of production method of bamboo tube wine | |
| Duley et al. | Oenological potential of wines produced from disease‐resistant grape cultivars | |
| CN102533491B (en) | Curing method for wine cellar sealing mud | |
| CN105936864A (en) | Method using oak barrels to store Maotai flavor liquor so as to improve quality of liquor | |
| CN105950420A (en) | Method for enhancing vinosity by storing white wine in oak barrels | |
| CN103659975B (en) | Ageing Eaux-De-Vie lichee wood chip and Synthesis and applications technique thereof | |
| CN105524764A (en) | Blueberry and grape composite-flavor type brandy and preparation process | |
| CN113293084B (en) | Aging process for high-grade brandy | |
| KR20190116616A (en) | Vinegar manufacturing apparatus and manufacturing method using the apparatus | |
| CN109401886A (en) | A kind of white wine and its brewing method containing bamboo fragrance | |
| CN102649930A (en) | Brewing method of dried grape wine | |
| KR101156026B1 (en) | Method for preparing liquor having quality improved by regulation of depressor | |
| CN113142319A (en) | Method for storing tea leaves by using old oak barrel containing wine | |
| CN105385539A (en) | Fermentation method for Maotai-flavor baijiu | |
| CN109401890A (en) | A kind of faint scent white wine and preparation method thereof | |
| RU2733989C1 (en) | Method for production of wine distillate | |
| Van Limbergen et al. | Making wine in earthenware vessels: a comparative approach to Roman vinification | |
| CN105936865A (en) | Method using oak barrels to store Fen flavor liquor so as to improve quality of liquor | |
| CN205133575U (en) | Improved generation accelerates box that hoards of wine alcoholization |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190301 |
|
| WD01 | Invention patent application deemed withdrawn after publication |