CN114891592B - Method for growing and aging original pulp old wine based on phyllostachys pubescens in-vitro circulation - Google Patents
Method for growing and aging original pulp old wine based on phyllostachys pubescens in-vitro circulation Download PDFInfo
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- CN114891592B CN114891592B CN202210450183.1A CN202210450183A CN114891592B CN 114891592 B CN114891592 B CN 114891592B CN 202210450183 A CN202210450183 A CN 202210450183A CN 114891592 B CN114891592 B CN 114891592B
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- 235000014101 wine Nutrition 0.000 title claims abstract description 195
- 235000003570 Phyllostachys pubescens Nutrition 0.000 title claims abstract description 74
- 238000000034 method Methods 0.000 title claims abstract description 27
- 230000032683 aging Effects 0.000 title claims abstract description 20
- 238000000338 in vitro Methods 0.000 title claims abstract description 11
- 241001520913 Phyllostachys edulis Species 0.000 title 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 136
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 136
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 136
- 241001330002 Bambuseae Species 0.000 claims abstract description 133
- 239000011425 bamboo Substances 0.000 claims abstract description 133
- 244000302661 Phyllostachys pubescens Species 0.000 claims abstract description 73
- 230000012010 growth Effects 0.000 claims abstract description 17
- 235000020097 white wine Nutrition 0.000 claims abstract description 11
- 238000012876 topography Methods 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241000745988 Phyllostachys Species 0.000 claims description 11
- 239000002023 wood Substances 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 229920000742 Cotton Polymers 0.000 claims description 9
- 238000001727 in vivo Methods 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002904 solvent Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 4
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- 238000011049 filling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
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- 239000002245 particle Substances 0.000 claims description 3
- 230000029553 photosynthesis Effects 0.000 claims description 3
- 238000010672 photosynthesis Methods 0.000 claims description 3
- 230000002792 vascular Effects 0.000 claims description 3
- 238000009736 wetting Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 abstract description 3
- 229930003944 flavone Natural products 0.000 abstract description 3
- 150000002212 flavone derivatives Chemical class 0.000 abstract description 3
- 235000011949 flavones Nutrition 0.000 abstract description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 229910052749 magnesium Inorganic materials 0.000 abstract description 2
- 239000011777 magnesium Substances 0.000 abstract description 2
- 239000012466 permeate Substances 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 239000011669 selenium Substances 0.000 abstract description 2
- 229910052711 selenium Inorganic materials 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000011701 zinc Substances 0.000 abstract description 2
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- 150000001413 amino acids Chemical class 0.000 abstract 2
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 abstract 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 abstract 1
- 239000004480 active ingredient Substances 0.000 abstract 1
- -1 phenolic acid compounds Chemical class 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 241000209128 Bambusa Species 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 241000544043 Blyxa aubertii Species 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
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Classifications
-
- 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 brewing of wine, and particularly relates to a method for in-vitro circulation growth and ageing of raw pulp wine based on phyllostachys pubescens, which comprises the following specific steps: step one: the method for brewing wine is characterized in that white wine is circularly and reciprocally flowed in the bodies of phyllostachys pubescens so that abundant nutrient substances in the bodies of the phyllostachys pubescens permeate into the wine, the alcohol content of the wine is reduced, the wine body is mellow and full, the wine body is strong, the wine body can also be increased, natural bamboo leaf flavone, bamboo leaf antioxidants, bamboo leaf polysaccharides, calcium, iron, zinc, selenium and magnesium are enabled to be mixed into the wine, and various active ingredients such as vitamins, amino acids, free amino acids and tryptophan and flavone and phenolic acid compounds in the bodies of the bamboo are enabled to be very beneficial to the human body in the drinking process.
Description
Technical Field
The invention relates to the technical field of brewing of wine, in particular to a method for ageing original pulp wine based on internal and external cyclic growth of phyllostachys pubescens.
Background
Phyllostachys pubescens is also called phyllostachys pubescens, which is a single-axis scattered evergreen arbor-shaped bamboo plant of Gramineae and Phyllostachys, the height of the rod can reach more than 20 meters, the thickness of the rod can reach more than 20 centimeters, the old rod has no hair, the color of the old rod is gradually changed from green to green yellow, the wall thickness is about 1 centimeter, the rod ring is not obvious, the final small branch is 2-4 leaves, the leaf ear is not obvious, the leaf tongue is raised, the leaf blade is smaller and thinner, the lower surface is in the shape of a needle, the lower surface is soft along the base of a middle vein, the flower branch is in the shape of a spike, no leaf ear, the small spike has only 1 small flower, the filament is 4 centimeters long, and the column head is feather. The caryopsis is oblong, and the top end of the caryopsis is provided with a stored flower column base. 4 months of bamboo shoots, 5-8 months of flowering.
In the industry of brewing wine, wine is often injected into the interior of phyllostachys pubescens, and after a long time, wine in the phyllostachys pubescens is discharged, so that the taste of the wine is increased, but the mode is troublesome, and the interior of the wine is difficult to contain a large amount of nutrient elements in the wine, so that a method for circularly growing and ageing raw juice old wine in the interior of phyllostachys pubescens is provided, the wine is circularly produced along with the growth of phyllostachys pubescens, and the interior of the wine contains more nutrient elements.
Disclosure of Invention
The invention aims to provide a method for growing and ageing original pulp old wine based on the internal and external circulation of phyllostachys pubescens, which aims to solve the problems that wine is injected into the phyllostachys pubescens, and wine in the phyllostachys pubescens is discharged after a long time, so that the taste of the wine is improved, but the method is troublesome, and the wine is difficult to contain a large amount of nutrient elements in the wine.
In order to achieve the above purpose, the present invention provides the following technical solutions: a method for growing and ageing original pulp wine based on the internal and external circulation of phyllostachys pubescens comprises the following specific steps:
step one: selecting phyllostachys pubescens bamboo forest which grows dense and has growth age of 3-5 years and slope growth topography of phyllostachys pubescens;
step two: selecting phyllostachys pubescens, wherein a first hole is formed at a position, close to 2-3 knots, of the ground, a second hole is formed at a position, 8-10 knots, the aperture of each hole is 1-1.5 cm, bamboo joints between the first hole and the second hole are opened by using an air compressor, holes at the lower position of each bamboo in a bamboo forest are connected with holes at the upper position beside the bamboo forest through connecting pipes, and the phyllostachys pubescens are connected in series through the connecting pipes;
step three: the method comprises the steps of arranging a wine storage tank at the lowest position of a bamboo forest topography, arranging a wine storage tank at the highest position of the bamboo forest topography, connecting a hole at the upper end of the bamboo wood in the uppermost position with the wine storage tank through a connecting pipe, connecting a hole at the lower end of the bamboo wood in the lowermost position with the wine storage tank, arranging a wine pump in the wine storage tank, connecting the wine 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 pump and the connecting pipe, sterilizing the wine in the wine storage tank, adding bamboo juice and bamboo leaf extracting solution, simultaneously taking tender phyllostachys pubescens and old phyllostachys, cutting the tender phyllostachys pubescens and the old phyllostachys into small blocks with the width of 3-5 cm, pouring the wine into the wine storage tank for soaking for 20-30 days, flowing into the wine storage tank through the bamboo forest, and then entering the wine storage tank through the wine pump to reciprocate for 8 months to obtain the wine.
Preferably, after the phyllostachys pubescens and phyllostachys pubescens are connected through the connecting pipe, the joint of the two holes formed in the side wall of the connecting pipe and the phyllostachys pubescens needs 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 are as follows: (1) Taking fresh bamboo, and crushing the fresh bamboo into particles; (2) Pouring granular bamboo into the container, and adding 600-800 ml of water into the container to moisten the granular bamboo; (3) Taking a proper amount of absorbent cotton, wetting the absorbent cotton with the same leaching solvent, lightly filling the absorbent cotton at the bottom of a percolator, then putting the wetted bamboo powder into the conical percolator with the height of 2-4 times of the diameter in a separated manner, uniformly flattening the bamboo powder by a wood hammer after each putting, adding a proper amount of water into the percolator, adding the leaching solvent to remove air, covering the upper surface by filter paper or gauze, and standing for 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 are as follows: fresh bamboo leaves are taken to be placed in a container, clean water is added to clean the bamboo leaves, the bamboo leaves are placed in the container, excessive clean water is added into the container, the container is heated by a heating device until the container is completely boiled, and vapor generated by heating is condensed by a condensing tube to obtain the bamboo leaf extract.
Preferably, in the third step, the selected old phyllostachys pubescens needs to be grown for more than five years.
Preferably, the wine storage tank is a pressure wine storage tank, so that a certain pressure is arranged in the joint cavities of the whole connected bamboos, when the bamboo leaves stop the photosynthesis during the time division, the pressure is released, the bamboo joint cavities lose pressure, wine in the bamboo vascular bundles naturally flows back under the action of the gravity force, the wine is circulated and reciprocated, when a brewer considers that the wine grows to be mature, the growth and ageing of the wine are stopped, the lower wine outlet valve is opened, the upper end is connected with high-pressure air to press the wine in the bamboos out, and the bamboos enter a rest period of one month and are reused for brewing after one month.
Preferably, the wine injected into the bamboo body is 65-degree original pulp wine.
Compared with the prior art, the invention has the beneficial effects that:
the wine brewing method is that white wine circularly flows back and forth in the body of phyllostachys pubescens, so that abundant nutrient substances in the bamboo permeate into the wine, the alcohol degree of the wine is reduced, the wine body is mellow and full, the wine fragrance is strong, the wine body is also increased, and various rare elements such as natural bamboo leaf flavone, bamboo leaf antioxidant, bamboo leaf polysaccharide, calcium, iron, zinc, selenium and magnesium in the bamboo are mixed into the wine, so that the wine has great benefits to human bodies in the drinking process.
Drawings
FIG. 1 is a flow chart of the steps of the brewing method.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
In the description of the present invention, it should be understood that the terms "upper," "lower," "front," "rear," "left," "right," "top," "bottom," "inner," "outer," and the like indicate or are based on the orientation or positional relationship shown in the drawings, merely to facilitate description of the present invention and to simplify the description, and do not indicate or imply that the devices or elements referred to must have a specific orientation, be configured and operated in a specific 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 growing and ageing original pulp wine based on the internal and external circulation of phyllostachys pubescens comprises the following specific steps:
step one: selecting phyllostachys pubescens bamboo forest which grows dense and has growth age of 3-5 years and slope growth topography of phyllostachys pubescens;
step two: selecting phyllostachys pubescens, wherein a first hole is formed at a position, close to 2-3 knots, of the ground, a second hole is formed at a position, 8-10 knots, the aperture of each hole is 1-1.5 cm, bamboo joints between the first hole and the second hole are opened by using an air compressor, holes at the lower position of each bamboo in a bamboo forest are connected with holes at the upper position beside the bamboo forest through connecting pipes, and the phyllostachys pubescens are connected in series through the connecting pipes;
step three: the method comprises the steps of arranging a wine storage tank at the lowest position of a bamboo forest topography, arranging a wine storage tank at the highest position of the bamboo forest topography, connecting a hole at the upper end of the bamboo wood in the uppermost position with the wine storage tank through a connecting pipe, connecting a hole at the lower end of the bamboo wood in the lowermost position with the wine storage tank, arranging a wine pump in the wine storage tank, connecting the wine 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 pump and the connecting pipe, sterilizing the wine in the wine storage tank, adding bamboo juice and bamboo leaf extracting solution, simultaneously taking tender phyllostachys pubescens and old phyllostachys, cutting the tender phyllostachys pubescens and the old phyllostachys into small blocks with the width of 3-5 cm, pouring the wine into the wine storage tank for soaking for 20-30 days, flowing into the wine storage tank through the bamboo forest, and then entering the wine storage tank through the wine pump to reciprocate for 8 months to obtain the wine.
After the phyllostachys pubescens and the phyllostachys pubescens are connected through the connecting pipe, the joint of the two holes formed in the side wall of the connecting pipe and the phyllostachys pubescens is required to be sealed, and the part of the connecting pipe exposed in the air is required to be protected.
The preparation method of the bamboo juice comprises the following specific steps: (1) Taking fresh bamboo, and crushing the fresh bamboo into particles; (2) Pouring granular bamboo into the container, and adding 600-800 ml of water into the container to moisten the granular bamboo; (3) Taking a proper amount of absorbent cotton, wetting the absorbent cotton with the same leaching solvent, lightly filling the absorbent cotton at the bottom of a percolator, then putting the wetted bamboo powder into the conical percolator with the height of 2-4 times of the diameter in a separated manner, uniformly flattening the bamboo powder by a wood hammer after each putting, adding a proper amount of water into the percolator, adding the leaching solvent to remove air, covering the upper surface by filter paper or gauze, and standing for 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 are as follows: fresh bamboo leaves are taken to be placed in a container, clean water is added to clean the bamboo leaves, the bamboo leaves are placed in the container, excessive clean water is added into the container, the container is heated by a heating device until the container is completely boiled, and vapor generated by heating is condensed by a condensing tube to obtain the bamboo leaf extract.
In the third step, the selected phoebe-leaved phyllostachys pubescens needs to be grown for more than five years.
The wine storage tank is a pressure wine storage tank, so that a certain pressure is arranged in the bamboo node cavities connected together, when the bamboo leaves stop photosynthesis during the time division, the pressure is released, the bamboo node cavities lose pressure, wine in the bamboo vascular bundles naturally flows back under the action of the gravity, the wine is circulated and reciprocated, when a brewer considers that the wine grows to be mature, the growth and aging of the wine are stopped, the lower wine outlet valve is opened, the upper end is connected with high-pressure air to press out the wine in the bamboo body, and the bamboo enters a rest period of one month, and is reused for brewing after one month.
The wine injected into the bamboo body is 65-degree original pulp wine.
Example 1:
the method for circularly growing and ageing the original pulp old wine based on the phyllostachys pubescens in vivo and in vitro comprises the following specific steps:
step one: selecting phyllostachys pubescens bamboo forest which grows dense and has growth age of 3 years and slope growth topography of phyllostachys pubescens;
step two: selecting phyllostachys pubescens, wherein a first hole is formed at a position, close to 2-3 knots, of the ground, a second hole is formed at 8-10 knots, the aperture of the two holes is 1 cm, an air compressor is used for opening bamboo joints between the first hole and the second hole, the hole at the lower position of each bamboo in a piece of bamboo forest is connected with the hole at the higher position beside the bamboo through a connecting pipe, and the pieces of phyllostachys pubescens are connected in series through the connecting pipe;
step three: a wine storage tank is arranged at the lowest part of the bamboo forest topography, a wine storage tank is arranged at the highest part of the bamboo forest topography, a hole at the upper end of the bamboo forest topography is connected with the wine storage tank through a connecting pipe, a hole at the lower end of the bamboo forest topography is connected with the wine storage tank, a wine pump is arranged in the wine storage tank and is connected with the wine storage tank through the connecting pipe, white wine is poured into the wine storage tank, the wine is conveyed into the wine storage tank through the wine pump and the connecting pipe, after the transportation, firstly, the wine in the wine storage tank is sterilized, and the bamboo juice and the bamboo leaf extracting solution are added into the wine storage tank, meanwhile, tender phyllostachys pubescens and old phyllostachys are taken, are placed in a cutting device to be cut into small blocks with the width of 3 cm, and are poured into the wine storage tank to be soaked for 20 days, and then flow into the wine storage tank through the bamboo forest and enter the wine storage tank through the wine pump to be repeatedly circulated for 8 months, and thus obtaining the wine;
example 2:
the method for circularly growing and ageing the original pulp old wine based on the phyllostachys pubescens in vivo and in vitro comprises the following specific steps:
step one: selecting phyllostachys pubescens bamboo forest which grows dense and has the growth age of 4 years and the growth topography of phyllostachys pubescens presents a slope;
step two: selecting phyllostachys pubescens, wherein a first hole is formed at a position, close to 2-3 knots, of the ground, a second hole is formed at 8-10 knots, the aperture of each hole is 1.25 cm, bamboo joints between the first hole and the second hole are opened by using an air compressor, holes at the lower position of each bamboo in a piece of bamboo forest are connected with holes at the upper position beside the bamboo through connecting pipes, and the pieces of phyllostachys pubescens are connected in series through the connecting pipes;
step three: a wine storage tank is arranged at the lowest part of the bamboo forest topography, a wine storage tank is arranged at the highest part of the bamboo forest topography, a hole at the upper end of the bamboo forest topography is connected with the wine storage tank through a connecting pipe, a hole at the lower end of the bamboo forest topography is connected with the wine storage tank, a wine pump is arranged in the wine storage tank and is connected with the wine storage tank through the connecting pipe, white wine is poured into the wine storage tank, the wine is conveyed into the wine storage tank through the wine pump and the connecting pipe, after the transportation, firstly, the wine in the wine storage tank is sterilized, and the bamboo juice and the bamboo leaf extracting solution are added into the wine storage tank, meanwhile, tender phyllostachys pubescens and old phyllostachys are taken, are placed in a cutting device to be cut into small blocks with the width of 4 cm, and are poured into the wine storage tank to be soaked for 25 days, and then flow into the wine storage tank through the bamboo forest and enter the wine storage tank through the wine pump again, and the wine storage tank is reciprocated 9 months, so that the wine is obtained;
example 3:
the method for circularly growing and ageing the original pulp old wine based on the phyllostachys pubescens in vivo and in vitro comprises the following specific steps:
step one: selecting a phyllostachys pubescens bamboo forest which grows dense, has the growth age of 5 years and has a slope on the growth topography of phyllostachys pubescens;
step two: selecting phyllostachys pubescens, wherein a first hole is formed at a position, close to 2-3 knots, of the ground, a second hole is formed at 8-10 knots, the aperture of each hole is 1.5 cm, bamboo joints between the first hole and the second hole are opened by using an air compressor, holes at the lower position of each bamboo in a piece of bamboo forest are connected with holes at the upper position beside the bamboo through connecting pipes, and the pieces of phyllostachys pubescens are connected in series through the connecting pipes;
step three: the method comprises the steps of arranging a wine storage tank at the lowest position of a bamboo forest topography, arranging a wine storage tank at the highest position of the bamboo forest topography, connecting a hole at the upper end of the bamboo wood in the uppermost position with the wine storage tank through a connecting pipe, connecting a hole at the lower end of the bamboo wood in the lowermost position with the wine storage tank, arranging a wine pump in the wine storage tank, connecting the wine 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 pump and the connecting pipe, sterilizing the wine in the wine storage tank, adding bamboo juice and bamboo leaf extracting solution, simultaneously taking tender phyllostachys pubescens and old phyllostachys, cutting the tender phyllostachys pubescens into small blocks with the width of 5 cm, pouring the wine into the wine storage tank for soaking for 30 days, flowing to the wine storage tank through the bamboo forest, and then entering the wine storage tank through the wine pump, and recycling the wine storage tank through the wine pump to obtain the wine storage tank.
While the fundamental and principal features of the invention and advantages of the invention have been shown and described, 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 may be embodied in 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.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The method for circularly growing and ageing the original pulp wine based on the inside and outside of the phyllostachys pubescens is characterized by comprising the following specific steps of:
step one: selecting phyllostachys pubescens bamboo forest which grows dense and has growth age of 3-5 years and slope growth topography of phyllostachys pubescens;
step two: selecting phyllostachys pubescens, opening a first hole at a position close to 2-3 knots on the ground, opening a second hole at 8-10 knots, opening the aperture of the two holes at 1-1.5 cm, opening bamboo joints between the first hole and the second hole by using an air compressor, connecting the hole at the lower position of each phyllostachys pubescens in a piece of phyllostachys pubescens with the hole at the higher position beside the hole through a connecting pipe, connecting the phyllostachys pubescens in series through the connecting pipe, and sealing the joint of the connecting pipe and the two holes formed in the side wall of the phyllostachys pubescens after the phyllostachys and the phyllostachys pubescens are connected through the connecting pipe, wherein the connecting pipe is exposed in the air and the part of the connecting pipe is required to be protected;
step three: the method comprises the steps of arranging a wine storage tank at the lowest position of a bamboo forest topography, arranging a wine storage tank at the highest position of the bamboo forest topography, connecting a hole at the upper end of the bamboo wood in the uppermost position with the wine storage tank through a connecting pipe, connecting a hole at the lower end of the bamboo wood in the lowermost position with the wine storage tank, arranging a wine pump in the wine storage tank, connecting the wine 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 pump and the connecting pipe, sterilizing the wine in the wine storage tank, adding bamboo juice and bamboo leaf extracting solution, simultaneously taking tender phyllostachys pubescens and old phyllostachys, cutting the tender phyllostachys pubescens and the old phyllostachys into small blocks with the width of 3-5 cm, pouring the wine into the wine storage tank for soaking for 20-30 days, flowing into the wine storage tank through the bamboo forest, and then entering the wine storage tank through the wine pump to reciprocate for 8 months to obtain the wine.
2. The method for circularly growing and aging the magma wine based on the phyllostachys pubescens in vivo and in vitro as claimed in claim 1, which is characterized in that: the preparation method of the bamboo juice comprises the following specific steps: (1) Taking fresh bamboo, and crushing the fresh bamboo into particles; (2) Pouring granular bamboo into the container, and adding 600-800 ml of water into the container to moisten the granular bamboo; (3) Taking a proper amount of absorbent cotton, wetting the absorbent cotton with the same leaching solvent, lightly filling the absorbent cotton at the bottom of a percolator, then putting the wetted bamboo powder into the conical percolator with the height of 2-4 times of the diameter in a separated manner, uniformly flattening the bamboo powder by a wood hammer after each putting, adding a proper amount of water into the percolator, adding the leaching solvent to remove air, covering the upper surface by filter paper or gauze, and standing for soaking for 20-30 hours; (4) filtering with 100 mesh filter cloth to obtain succus Bambusae.
3. The method for circularly growing and aging the magma wine based on the phyllostachys pubescens in vivo and in vitro as claimed in claim 1, which is characterized in that: the specific preparation steps of the bamboo leaf extract are as follows: fresh bamboo leaves are taken to be placed in a container, clean water is added to clean the bamboo leaves, the bamboo leaves are placed in the container, excessive clean water is added into the container, the container is heated by a heating device until the container is completely boiled, and vapor generated by heating is condensed by a condensing tube to obtain the bamboo leaf extract.
4. The method for circularly growing and aging the magma wine based on the phyllostachys pubescens in vivo and in vitro as claimed in claim 1, which is characterized in that: in the third step, the selected phoebe-leaved phyllostachys pubescens needs to be grown for more than five years.
5. The method for circularly growing and aging the magma wine based on the phyllostachys pubescens in vivo and in vitro as claimed in claim 1, which is characterized in that: the wine storage tank is a pressure wine storage tank, so that a certain pressure is arranged in the bamboo node cavities connected together, when the bamboo leaves stop photosynthesis during the time division, the pressure is released, the bamboo node cavities lose pressure, wine in the bamboo vascular bundles naturally flows back under the action of the gravity, the wine is circulated and reciprocated, when a brewer considers that the wine grows to be mature, the growth and aging of the wine are stopped, the lower wine outlet valve is opened, the upper end is connected with high-pressure air to press out the wine in the bamboo body, and the bamboo enters a rest period of one month, and is reused for brewing after one month.
6. The method for circularly growing and aging the magma wine based on the phyllostachys pubescens in vivo and in vitro as claimed in claim 1, which is characterized in that: the wine injected into the bamboo body is 65-degree original pulp wine.
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Effective date of registration: 20231220 Address after: 563000, Building 4, Tongsheng Hotel, No. 1, West Road, Sanshili Hebin Avenue, Wenhua Street, Chishui City, Zunyi City, Guizhou Province Patentee after: Guizhou Zhuzhiyun Ecological Technology Co.,Ltd. Address before: No. 4, Unit 1, Building 57, Jiangyang Middle Road, Jiangyang District, Luzhou City, Sichuan Province, 646000 Patentee before: Lei Dian |