CN114891592A - Method for circularly growing and aging protoplasm old wine based on inside and outside of phyllostachys pubescens body - Google Patents
Method for circularly growing and aging protoplasm old wine based on inside and outside of phyllostachys pubescens body Download PDFInfo
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- 235000003570 Phyllostachys pubescens Nutrition 0.000 title claims abstract description 93
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- 230000032683 aging Effects 0.000 title claims abstract description 22
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- 244000302661 Phyllostachys pubescens Species 0.000 claims abstract description 92
- 241000209128 Bambusa Species 0.000 claims abstract description 10
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000002791 soaking Methods 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
- C12G3/07—Flavouring with wood extracts, e.g. generated by contact with wood; Wood pretreatment therefor
Abstract
The invention belongs to the technical field of wine brewing, and particularly relates to a method for internally and externally circularly growing and aging phyllostachys pubescens magma old wine, which comprises the following steps: the method comprises the following steps: the method for brewing the wine comprises the steps of enabling liquor to circularly and repeatedly flow in the phyllostachys pubescens, enabling rich nutrient substances in the bamboos to permeate into the liquor, reducing the alcohol degree of the liquor, enabling the liquor to be mellow and full, enabling the liquor to be rich in aroma and capable of increasing the liquor body, enabling natural bamboo leaf flavone, bamboo leaf antioxidant, bamboo leaf polysaccharide, calcium, iron, zinc, selenium, magnesium, various rare elements, major elements, trace elements, vitamins, amino acids, free amino acids, tryptophan and various active ingredients of flavone and phenolic acid compounds in the bamboos to be blended into the liquor, and being beneficial to human bodies in the drinking process.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a method for internally and externally circularly growing and aging raw stock aged wine based on phyllostachys pubescens.
Background
The phyllostachys pubescens is also called moso bamboos, is a uniaxial scattered type evergreen arbor-shaped bamboo plant of gramineae and phyllostachys, has a pole height of more than 20 meters, a thickness of more than 20 centimeters, no fur on an old pole, gradually changes from green to green yellow, has a wall thickness of about 1 centimeter, is inconspicuous in pole ring, has 2-4 leaves on a last-stage twig, is inconspicuous in leaf ear, has a raised leaf tongue, is smaller and thinner in leaf blade, is draped, has a lower surface with velvety along the base of a midrib, is in a flower branch spike shape, has no leaf ear, has only 1 floret, has a filament length of 4 centimeters and is in a stigma feather shape. The caryopsis is oblong, and the top end is provided with a flower column base for lodging. In the shoot period of 4 months, the flowers bloom in 5-8 months.
In the wine brewing industry, wine is often injected into the phyllostachys pubescens, and after a long time, wine in the phyllostachys pubescens is discharged, so that the taste of the wine is improved, but the mode is troublesome, and the wine is difficult to contain a large amount of nutrient elements in the wine in the mode, so that the wine is produced along with the growth circulation of the phyllostachys pubescens by the method for internally and externally circularly growing and aging the protoplasm aged wine based on the phyllostachys pubescens, and the wine contains more nutrient elements in the wine.
Disclosure of Invention
The invention aims to provide a method for circularly growing and aging protoplasm old wine based on the inside and outside of a phyllostachys pubescens body, and aims to solve the problems that wine is often injected into the phyllostachys pubescens body at present, and wine in the phyllostachys pubescens body is discharged after a long time, so that the taste of the wine is improved, but the mode is troublesome, and a large amount of nutrient elements are difficult to be contained in the wine through the mode.
In order to achieve the purpose, the invention provides the following technical scheme: a method for internally and externally circularly growing and aging raw stock old wine based on phyllostachys pubescens comprises the following specific steps:
the method comprises the following steps: selecting a phyllostachys pubescens forest which grows thickly, has the growth age of 3-5 years and has a slope of phyllostachys pubescens growth topography;
step two: selecting phyllostachys pubescens close to 2-3 sections of the ground to form a first hole, forming phyllostachys pubescens close to 8-10 sections of the ground to form a second hole, wherein the diameters of the two holes are 1-1.5 cm, using an air compressor to open bamboo joints between the first hole and the second hole, connecting a hole at the lower part of each bamboo in a phyllostachys pubescens forest with a hole at the higher part of the adjacent bamboo through a connecting pipe, and connecting the phyllostachys pubescens in series through the connecting pipe;
step three: arranging a wine storage tank at the lowest part of the bamboo forest topography, arranging a wine storage tank at the highest part of the bamboo forest topography, connecting the hole of the bamboo forest topography at the upper end of the uppermost phyllostachys pubescens with the wine storage tank through a connecting pipe, connecting the hole of the bamboo forest topography at the lower end of the lowermost phyllostachys pubescens with the wine storage tank, arranging a wine pumping pump in the wine storage tank, connecting the wine pumping pump with the wine storage tank through the connecting pipe, pouring white wine into the wine storage tank, conveying the wine into the wine storage tank through the wine pumping pump and the connecting pipe, sterilizing and disinfecting the wine in the wine storage tank, adding bamboo juice and bamboo leaf extracting solution, simultaneously taking tender phyllostachys pubescens, placing the tender phyllostachys pubescens inside a cutting device, cutting into small blocks with the width of 3-5 cm, pouring the small blocks into the wine storage tank for soaking, flowing to the bamboo forest through the connecting pipe after soaking for 20-30 days, flowing into a wine storage tank through the bamboo forest, then entering the wine storage tank through a wine pump, and performing reciprocating circulation for 8-10 months to obtain the finished wine.
Preferably, after the phyllostachys pubescens and the phyllostachys pubescens are connected through the connecting pipe, the connecting positions of two holes formed in the side walls of the connecting pipe and the phyllostachys pubescens need to be sealed, and the part of the connecting pipe exposed in the air needs to be protected.
Preferably, the specific steps of the preparation of the bamboo juice comprise the following steps: (1) taking fresh bamboos, and crushing the fresh bamboos into particles; (2) pouring the granular bamboo into the container, and adding 600 and 800 ml of water into the container to moisten the granular bamboo; (3) wetting a proper amount of absorbent cotton by using the same leaching solvent, slightly cushioning the absorbent cotton at the bottom of a percolator, then putting the wetted bamboo powder into a conical percolator with the height being 2-4 times of the diameter in a plurality of times, uniformly flattening the bamboo powder by using a mallet after each putting, adding a proper amount of water into the percolator, adding the leaching solvent to remove air, covering the bamboo powder with filter paper or gauze, and standing and soaking for 20-30 hours; (4) filtering with 100 mesh filter cloth to obtain succus Bambusae.
Preferably, the specific preparation steps of the bamboo leaf extract comprise the following steps: placing fresh bamboo leaves in a container, adding clear water to clean the bamboo leaves, placing the bamboo leaves in the container, adding excessive clear water into the container, heating the container by a heating device until the water is completely boiled, and condensing water vapor generated by heating by a condensing tube to obtain a bamboo leaf extract.
Preferably, in the third step, the selected phyllostachys pubescens needs to be more than five years old in growth age.
Preferably, the wine storage tank is a pressure wine storage tank, certain pressure is kept in the node cavities of the connected bamboo pieces, when the bamboo leaves stop photosynthesis at the time of the bearing, the pressure is released, the node cavities are decompressed, the wine in the bamboo fiber tube bundles naturally flows back under the action of gravity of the ground, the steps are repeated in such a circulating mode, when a brewer thinks that the wine grows mature, the wine stops growing and aging, the lower end wine outlet valve is opened, the upper end is connected with high-pressure air to press out the wine in the bamboo body, the bamboo pieces enter a one-month rest period, and the bamboo pieces are reused for wine brewing after one month.
Preferably, the liquor injected into the bamboo body is 65 degree original liquor.
Compared with the prior art, the invention has the beneficial effects that:
the liquor circularly and repeatedly flows in the phyllostachys pubescens to ensure that rich nutrient substances in the bamboos permeate into the liquor, the alcohol content of the liquor is reduced, the liquor is mellow and full, the bouquet is strong, the liquor body can also grow, and various rare elements, major elements, trace elements, vitamins, amino acids, free amino acids, tryptophan and various active ingredients of flavone and phenolic acid compounds in the bamboos are blended into the liquor, so that the liquor has great benefit to human bodies in the drinking process.
Drawings
FIG. 1 is a flow chart of the steps of the brewing method.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.
Referring to fig. 1, the present invention provides a technical solution: a method for internally and externally circularly growing and aging raw stock old wine based on phyllostachys pubescens comprises the following specific steps:
the method comprises the following steps: selecting a phyllostachys pubescens forest which grows thickly, has the growth age of 3-5 years and has a slope of phyllostachys pubescens growth topography;
step two: selecting phyllostachys pubescens close to 2-3 sections of the ground to form a first hole, forming phyllostachys pubescens close to 8-10 sections of the ground to form a second hole, wherein the diameters of the two holes are 1-1.5 cm, using an air compressor to open bamboo joints between the first hole and the second hole, connecting a hole at the lower part of each bamboo in a phyllostachys pubescens forest with a hole at the higher part of the adjacent bamboo through a connecting pipe, and connecting the phyllostachys pubescens in series through the connecting pipe;
step three: arranging a wine storage tank at the lowest part of the bamboo forest topography, arranging a wine storage tank at the highest part of the bamboo forest topography, connecting the hole of the bamboo forest topography at the upper end of the uppermost phyllostachys pubescens with the wine storage tank through a connecting pipe, connecting the hole of the bamboo forest topography at the lower end of the lowermost phyllostachys pubescens with the wine storage tank, arranging a wine pumping pump in the wine storage tank, connecting the wine pumping pump with the wine storage tank through the connecting pipe, pouring white wine into the wine storage tank, conveying the wine into the wine storage tank through the wine pumping pump and the connecting pipe, sterilizing and disinfecting the wine in the wine storage tank, adding bamboo juice and bamboo leaf extracting solution, simultaneously taking tender phyllostachys pubescens, placing the tender phyllostachys pubescens inside a cutting device, cutting into small blocks with the width of 3-5 cm, pouring the small blocks into the wine storage tank for soaking, flowing to the bamboo forest through the connecting pipe after soaking for 20-30 days, flowing into a wine storage tank through the bamboo forest, then entering the wine storage tank through a wine pump, and performing reciprocating circulation for 8-10 months to obtain the finished wine.
After the phyllostachys pubescens and the phyllostachys pubescens are connected through the connecting pipe, the connecting positions of two holes formed in the side walls of the connecting pipe and the phyllostachys pubescens need to be sealed, and the part of the connecting pipe exposed in the air needs to be protected.
The specific steps of the preparation of the bamboo juice comprise the following flows: (1) taking fresh bamboos, and crushing the fresh bamboos into particles; (2) pouring the granular bamboo into the container, and adding 600 and 800 ml of water into the container to moisten the granular bamboo; (3) wetting a proper amount of absorbent cotton by using the same leaching solvent, slightly cushioning the absorbent cotton at the bottom of a percolator, then putting the wetted bamboo powder into a conical percolator with the height being 2-4 times of the diameter in a plurality of times, uniformly flattening the bamboo powder by using a mallet after each putting, adding a proper amount of water into the percolator, adding the leaching solvent to remove air, covering the bamboo powder with filter paper or gauze, and standing and soaking for 20-30 hours; (4) filtering with 100 mesh filter cloth to obtain succus Bambusae.
The specific preparation steps of the bamboo leaf extract comprise the following flows: placing fresh bamboo leaves in a container, adding clear water to clean the bamboo leaves, placing the bamboo leaves in the container, adding excessive clear water into the container, heating the container by a heating device until the water is completely boiled, and condensing water vapor generated by heating by a condensing tube to obtain a bamboo leaf extract.
In the third step, the selected phyllostachys pubescens needs to be more than five years old in growth age.
The wine storage tank is a pressure wine storage tank, certain pressure is kept in bamboo joint cavities connected by the whole piece of bamboo, when the bamboo leaves stop photosynthesis during the period of time of hinge, the pressure is released, the bamboo joint cavities are decompressed, wine in bamboo fiber bundles naturally flows back under the action of gravity of the ground, the steps are repeated in such a way, when a brewer thinks that the wine grows mature, the growth and the aging of the wine are stopped, a wine outlet valve at the lower end is opened, high-pressure air is connected to the upper end of the wine storage tank to press out the wine in the bamboo body, the bamboo piece enters a rest period of one month, and the bamboo piece is reused for wine brewing after one month.
The liquor injected into bamboo body is 65 degree original liquor.
Example 1:
the method for cyclically growing and aging the protoplasm old wine based on the inside and outside of the phyllostachys pubescens body specifically comprises the following steps:
the method comprises the following steps: selecting a phyllostachys pubescens forest which grows thickly, has the growth age of 3 years and has a slope of phyllostachys pubescens growth topography;
step two: selecting phyllostachys pubescens 2-3 sections close to the ground to form a first hole, forming 8-10 sections to form a second hole, wherein the diameters of the two holes are 1 cm, using an air compressor to open the bamboo joints between the first hole and the second hole, connecting the lower hole of each bamboo in the bamboo forest with the higher hole of the adjacent bamboo through a connecting pipe, and connecting the phyllostachys pubescens in series through the connecting pipe;
step three: arranging a wine storage tank at the lowest part of the bamboo forest topography, arranging a wine storage tank at the highest part of the bamboo forest topography, connecting a hole of the bamboo forest topography at the upper end of the uppermost phyllostachys pubescens with the wine storage tank through a connecting pipe, connecting a hole of the bamboo forest topography at the lower end of the lowermost phyllostachys pubescens with the wine storage tank, arranging a wine pumping pump in the wine storage tank, connecting the wine pumping pump with the wine storage tank through the connecting pipe, pouring white wine into the wine storage tank, conveying the white wine into the wine storage tank through the wine pumping pump and the connecting pipe, sterilizing and disinfecting the wine in the wine storage tank, adding bamboo juice and bamboo leaf extracting solution, simultaneously taking tender phyllostachys pubescens and old phyllostachys, placing the tender phyllostachys pubescens inside a cutting device, cutting into small blocks with the width of 3 cm, pouring the small blocks into the wine storage tank for soaking, flowing to the bamboo forest through the connecting pipe after soaking for 20 days, and flowing to the wine storage tank through the bamboo forest, then the wine enters a wine storage tank through a wine pump, and the circulation is carried out for 8 months to obtain finished wine;
example 2:
the method for internally and externally circularly growing and aging the protoplasm old wine based on the phyllostachys pubescens comprises the following specific steps:
the method comprises the following steps: selecting a phyllostachys pubescens forest which grows thickly, has the growth age of 4 years and has a slope of phyllostachys pubescens growth topography;
step two: selecting phyllostachys pubescens 2-3 sections close to the ground to form a first hole, forming 8-10 sections to form a second hole, wherein the diameters of the two holes are 1.25 cm, using an air compressor to open the bamboo joints between the first hole and the second hole, connecting the lower hole of each bamboo in the bamboo forest with the higher hole of the adjacent bamboo through a connecting pipe, and connecting the phyllostachys pubescens in series through the connecting pipe;
step three: arranging a wine storage tank at the lowest part of the bamboo forest topography, arranging a wine storage tank at the highest part of the bamboo forest topography, connecting a hole of the bamboo forest topography at the upper end of the uppermost phyllostachys pubescens with the wine storage tank through a connecting pipe, connecting a hole of the bamboo forest topography at the lower end of the lowermost phyllostachys pubescens with the wine storage tank, arranging a wine pumping pump in the wine storage tank, connecting the wine pumping pump with the wine storage tank through the connecting pipe, pouring white wine into the wine storage tank, conveying the white wine into the wine storage tank through the wine pumping pump and the connecting pipe, sterilizing and disinfecting the wine in the wine storage tank, adding bamboo juice and bamboo leaf extracting solution, simultaneously taking tender phyllostachys pubescens and old phyllostachys, placing the tender phyllostachys pubescens inside a cutting device, cutting into small blocks with the width of 4 cm, pouring the small blocks into the wine storage tank for soaking, flowing to the bamboo forest through the connecting pipe after soaking for 25 days, and flowing to the wine storage tank through the bamboo forest, then the wine enters a wine storage tank through a wine pump, and the circulation is carried out for 9 months to obtain finished wine;
example 3:
the method for internally and externally circularly growing and aging the protoplasm old wine based on the phyllostachys pubescens comprises the following specific steps:
the method comprises the following steps: selecting a phyllostachys pubescens forest which grows thickly, the growth age is 5 years and the growth topography of the phyllostachys pubescens is slope;
step two: selecting phyllostachys pubescens 2-3 sections close to the ground to form a first hole, forming 8-10 sections to form a second hole, wherein the diameters of the two holes are 1.5 cm, using an air compressor to open the bamboo joint between the first hole and the second hole, connecting the lower hole of each bamboo in the bamboo forest with the higher hole of the adjacent bamboo through a connecting pipe, and connecting the phyllostachys pubescens in series through the connecting pipe;
step three: arranging a wine storage tank at the lowest part of the bamboo forest topography, arranging a wine storage tank at the highest part of the bamboo forest topography, connecting a hole of the bamboo forest topography at the upper end of the uppermost phyllostachys pubescens with the wine storage tank through a connecting pipe, connecting a hole of the bamboo forest topography at the lower end of the lowermost phyllostachys pubescens with the wine storage tank, arranging a wine pumping pump in the wine storage tank, connecting the wine pumping pump with the wine storage tank through the connecting pipe, pouring white wine into the wine storage tank, conveying the white wine into the wine storage tank through the wine pumping pump and the connecting pipe, sterilizing and disinfecting the wine in the wine storage tank, adding bamboo juice and bamboo leaf extracting solution, simultaneously taking tender phyllostachys pubescens and old phyllostachys, placing the tender phyllostachys pubescens inside a cutting device, cutting into small blocks with the width of 5 cm, pouring the small blocks into the wine storage tank for soaking, flowing to the bamboo forest through the connecting pipe after 30 days of soaking, flowing to the bamboo forest, and flowing to the wine storage tank, then the wine enters a wine storage tank through a wine pump, and the circulation is carried out for 10 months to obtain the finished wine.
While there have been shown and described the fundamental principles and essential features of the invention and advantages thereof, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof; the present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein, and any reference signs in the claims are not intended to be construed as limiting the claim concerned.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A method for internally and externally circularly growing and aging protoplasm old wine based on phyllostachys pubescens is characterized in that the method for internally and externally circularly growing and aging the protoplasm old wine based on phyllostachys pubescens specifically comprises the following steps:
the method comprises the following steps: selecting a phyllostachys pubescens forest which grows thickly, has the growth age of 3-5 years and has a slope of phyllostachys pubescens growth topography;
step two: selecting phyllostachys pubescens close to 2-3 joints of the ground to form a first hole, forming 8-10 joints of the phyllostachys pubescens into a second hole, wherein the hole diameters of the two holes are 1-1.5 cm, using an air compressor to open the bamboo joints between the first hole and the second hole, connecting the lower hole of each bamboo in the bamboo forest with the higher hole of the adjacent bamboo forest through a connecting pipe, and connecting the phyllostachys pubescens in series through the connecting pipe;
step three: arranging a wine storage tank at the lowest part of the bamboo forest topography, arranging a wine storage tank at the highest part of the bamboo forest topography, connecting the hole of the bamboo forest topography at the upper end of the uppermost phyllostachys pubescens with the wine storage tank through a connecting pipe, connecting the hole of the bamboo forest topography at the lower end of the lowermost phyllostachys pubescens with the wine storage tank, arranging a wine pumping pump in the wine storage tank, connecting the wine pumping pump with the wine storage tank through the connecting pipe, pouring white wine into the wine storage tank, conveying the wine into the wine storage tank through the wine pumping pump and the connecting pipe, sterilizing and disinfecting the wine in the wine storage tank, adding bamboo juice and bamboo leaf extracting solution, simultaneously taking tender phyllostachys pubescens, placing the tender phyllostachys pubescens inside a cutting device, cutting into small blocks with the width of 3-5 cm, pouring the small blocks into the wine storage tank for soaking, flowing to the bamboo forest through the connecting pipe after soaking for 20-30 days, flowing into a wine storage tank through the bamboo forest, then entering the wine storage tank through a wine pump, and performing reciprocating circulation for 8-10 months to obtain the finished wine.
2. The method for internally and externally circularly growing and aging the puree wine based on phyllostachys pubescens according to claim 1, wherein the method comprises the following steps: after the phyllostachys pubescens and the phyllostachys pubescens are connected through the connecting pipe, the connecting positions of two holes formed in the side walls of the connecting pipe and the phyllostachys pubescens need to be sealed, and the part of the connecting pipe exposed in the air needs to be protected.
3. The method for internally and externally circularly growing and aging the puree wine based on phyllostachys pubescens according to claim 1, wherein the method comprises the following steps: the specific steps of the preparation of the bamboo juice comprise the following flows: (1) taking fresh bamboos, and crushing the fresh bamboos into particles; (2) pouring the granular bamboo into the container, and adding 600 and 800 ml of water into the container to moisten the granular bamboo; (3) wetting a proper amount of absorbent cotton by using the same leaching solvent, slightly cushioning the absorbent cotton at the bottom of a percolator, then putting the wetted bamboo powder into a conical percolator with the height being 2-4 times of the diameter in a plurality of times, uniformly flattening the bamboo powder by using a mallet after each putting, adding a proper amount of water into the percolator, adding the leaching solvent to remove air, covering the bamboo powder with filter paper or gauze, and standing and soaking for 20-30 hours; (4) filtering with 100 mesh filter cloth to obtain succus Bambusae.
4. The method for internally and externally circularly growing and aging the puree wine based on phyllostachys pubescens according to claim 1, wherein the method comprises the following steps: the specific preparation steps of the bamboo leaf extract comprise the following flows: placing fresh bamboo leaves in a container, adding clear water to clean the bamboo leaves, placing the bamboo leaves in the container, adding excessive clear water into the container, heating the container by a heating device until the water is completely boiled, and condensing water vapor generated by heating by a condensing tube to obtain a bamboo leaf extract.
5. The method for internally and externally circularly growing and aging the puree wine based on phyllostachys pubescens according to claim 1, wherein the method comprises the following steps: in the third step, the selected phyllostachys pubescens needs to be more than five years old in growth age.
6. The method for internally and externally circularly growing and aging the puree wine based on phyllostachys pubescens according to claim 1, wherein the method comprises the following steps: the wine storage tank is a pressure wine storage tank, certain pressure is kept in bamboo joint cavities connected by the whole piece of bamboo, when the bamboo leaves stop photosynthesis during the period of time of hinge, the pressure is released, the bamboo joint cavities are decompressed, wine in bamboo fiber bundles naturally flows back under the action of gravity of the ground, the steps are repeated in such a way, when a brewer thinks that the wine grows mature, the growth and the aging of the wine are stopped, a wine outlet valve at the lower end is opened, high-pressure air is connected to the upper end of the wine storage tank to press out the wine in the bamboo body, the bamboo piece enters a rest period of one month, and the bamboo piece is reused for wine brewing after one month.
7. The method for internally and externally circularly growing and aging the puree wine based on phyllostachys pubescens according to claim 1, wherein the method comprises the following steps: the liquor injected into bamboo body is 65 degree original liquor.
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