WO2005026312A1 - Vin de bambou vivant et procede de preparation - Google Patents

Vin de bambou vivant et procede de preparation Download PDF

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Publication number
WO2005026312A1
WO2005026312A1 PCT/CN2003/000778 CN0300778W WO2005026312A1 WO 2005026312 A1 WO2005026312 A1 WO 2005026312A1 CN 0300778 W CN0300778 W CN 0300778W WO 2005026312 A1 WO2005026312 A1 WO 2005026312A1
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WIPO (PCT)
Prior art keywords
bamboo
wine
alcohol
live
preparing
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PCT/CN2003/000778
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English (en)
Chinese (zh)
Inventor
Lusheng Zhai
Original Assignee
Lusheng Zhai
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Lusheng Zhai filed Critical Lusheng Zhai
Priority to PCT/CN2003/000778 priority Critical patent/WO2005026312A1/fr
Priority to AU2003271013A priority patent/AU2003271013A1/en
Publication of WO2005026312A1 publication Critical patent/WO2005026312A1/fr

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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

Definitions

  • the present invention relates to a live bamboo wine containing natural bamboo liquid and a preparation method thereof, and in particular, to an upper bamboo section with a wine bamboo section and a wine bamboo section with a bamboo plant infused with an alcoholic beverage and / Or, inject sterile water into the bamboo at the lower end, allow the bamboo to grow for a period of time, and then collect the liquor containing bamboo liquor from the bamboo-injected bamboo and its preparation method.
  • the bamboo fluid (bamboo juice, bamboo leaching) in bamboo has clearing heat and relieving heat, relieving cough, reducing phlegm, relieving pain, promoting hydration and quenching thirst, purifying urine, hangover, prevent cancer, fight cancer, fight aging and treat bronchitis, Hypertension has auxiliary effects and activates human cells.
  • bamboo liquid contains more than ten kinds of amino acids such as aspartic acid, threonine, seric acid, glutamic acid, glycine, alanine, lysine and neuraminic acid which are good for human body and vitamins B2, carotenoids and other vitamins, and also include many minerals and trace elements such as potassium, sodium, calcium, copper, iron, zinc, manganese, iodine, silicon, selenium, phosphorus and other elements.
  • amino acids such as aspartic acid, threonine, seric acid, glutamic acid, glycine, alanine, lysine and neuraminic acid which are good for human body and vitamins B2, carotenoids and other vitamins, and also include many minerals and trace elements such as potassium, sodium, calcium, copper, iron, zinc, manganese, iodine, silicon, selenium, phosphorus and other elements.
  • bamboo liquid has the health care, disease prevention, and treatment effects. It has attracted increasing attention and has been developing and using it
  • bamboo Alcoholic beverages containing bamboo liquid (hereinafter referred to as bamboo) can be roughly divided into three types.
  • the first is the formulation method. That is, the bamboo liquid is obtained by collecting from the growing bamboo plants, and secondly, by extracting (soaking) each part of the bamboo after harvesting, and then combining it with wine (adding other chemical components at the same time) to make a combined configuration.
  • the obtained "bamboo wine” is, for example, the bamboo wine disclosed in CN1124769A and CN1288053A.
  • the shortcomings of the product obtained by this method are: artificially added substances, product characteristics are unclear, product system is indistinguishable, the product is unstable, susceptible to mutation, and harmful substances (methanol, fusel oil and other health indicators in the original wine) ) Cannot get decomposed.
  • the second is saccharification and fermentation. That is, after the tender bamboo is harvested, the wine is produced under the action of enzymes and yeasts through a certain process, and other chemicals such as spices, sugar, color and antiseptic are added.
  • This method (regardless of biochemical saccharification and chemical saccharification), besides being able to maximize the use of bamboo liquid, its disadvantages are also obvious.
  • the first is that more substances are added and artificial.
  • the second is that the tender bamboo is cut, and the material properties of the bamboo are not used (cannot be used) and the bamboo source is damaged (ecological imbalance).
  • the third is that the wine body is not prominent and has no greenness.
  • the third is the growth method. Alcoholic beverages are poured into the growing bamboo plant, and the wine is collected after the bamboo has grown for a period of time.
  • This bamboo wine can improve the taste of the wine, reduce the content of harmful substances in the wine, and the alcohol content of alcoholic beverages. At the same time, it contains a variety of beneficial ingredients necessary for the human body due to the bamboo liquid component, such as disclosed in CN1143674A, CN1274746A, CN1332235A bamboo wine.
  • the method for preparing bamboo wine disclosed in the prior art focuses on the production of bamboo wine, while ignoring bamboo conservation or even destroying bamboo. Therefore, in the process of producing bamboo wine, it causes damage to bamboo plants and even affects the growth of bamboo shoots, thus Disrupt the ecological balance of bamboo forests.
  • the existing method for preparing bamboo sprinkles in a growth manner has the disadvantages of high alcohol content and component escape (volatilization, drag transfer, leakage) in the bamboo.
  • the bamboo plant is damaged, the wine body is Its growth is also affected by adverse factors.
  • the present inventors conducted intensive and detailed research, and found that the method of preparing bamboo wine by growth method can be adopted by using bamboo plants infused with alcoholic beverages.
  • the upper bamboo and / or lower bamboo of the wine bamboo festival are protected by injecting sterile water to control the escape of the alcohol content in the bamboo festival infused with alcoholic beverages, thereby reducing the damage to the bamboo plant. .
  • An object of the present invention is to provide a method for preparing bamboo wine by a growth method.
  • the method is to inject an alcohol-containing beverage into a bamboo plant that is in a growing state in a natural environment, and adopt the bamboo plant having a wine bamboo festival.
  • the upper and / or lower bamboos are injected with sterile water for protection, and the alcohol content in the bamboos infused with alcoholic beverages is controlled to escape outward to reduce the damage to the bamboos, so that the growth of the bamboos is normal.
  • purification and absorption of harmful substances in the original wine body is to inject an alcohol-containing beverage into a bamboo plant that is in a growing state in a natural environment, and adopt the bamboo plant having a wine bamboo festival.
  • the upper and / or lower bamboos are injected with sterile water for protection, and the alcohol content in the bamboos infused with alcoholic beverages is controlled to escape outward to reduce the damage to the bamboos, so that the growth of the bamboos is normal.
  • the bamboo can be cured so that the roots and top of the bamboo are not affected by the infused alcoholic beverage.
  • the roots, stems, and leaves of the bamboo plant, especially the stems and leaves of the bamboo plant are protected (that is, alcohol cannot harm these organs), so that the entire growth and metabolism of the bamboo plant is performed in a normal state.
  • the lower end water seal can protect the roots of bamboo plants, especially for mother bamboo, which can ensure the growth of bamboo shoots.
  • the upper water seal can protect the upper part of the bamboo plant from alcohol damage.
  • the water-seal method can protect the bamboo plant in normal growth state, after the wine body grows for a period of time, the growth and metabolism of the bamboo can improve the taste of the wine, reduce the content of harmful substances in the wine, and reduce the alcohol content of alcoholic drinks At the same time increase the beneficial ingredients in the wine.
  • the method of the present invention has the advantages described, compared with the method of preparing bamboo wine in the prior art, the method of the present invention can shorten the period of the dynamic storage process and / or increase the wine body in the same production cycle. Content of beneficial ingredients and reduce the amount of harmful ingredients.
  • Another object of the present invention is to provide a bamboo wine prepared by the method.
  • the bamboo wine produced by the method of the present invention contains bamboo because the bamboo grows in the soil of the natural environment without pollution. Fine drinks also grow and store naturally in the natural living bamboo in the wild.
  • bamboo liquid including bamboo leaches and bamboo juice
  • Nutrient components such as amino acids and vitamins make the wine body more perfect; on the other hand, the wine body is organically combined with natural bamboo liquid to reduce the alcohol content, and the harmful components in the original wine body are purified and absorbed by living bamboo, making the wine body more pure. .
  • the present invention provides a method for preparing bamboo wine by injecting an alcohol-containing beverage into growing bamboo knots, which includes the following steps: an upper-end bamboo knot having wine bamboo knots and And / or sterile water is injected into the lower slats (hereinafter referred to as a water-sealing step).
  • the upper and / or lower bamboo knots with wine bamboo knots are the bamboo knots immediately adjacent to the wine bamboo knots.
  • alcohol-containing beverages are poured into living bamboo through openings in the upper part of the bamboo, and at the same time, the upper and / or lower bamboo knots of the wine bamboo with the alcohol-infused bamboo plant are injected into Bacteria water.
  • the steps of filling the alcohol-containing beverage and the sterile water may be performed sequentially. The sequence does not matter, and the sales and effects of the present invention are not affected.
  • the method of the present invention may be performed in a mode of saving irrigation disclosed in the prior art. That is, an injection hole is opened at the upper end of each bamboo section, and then a certain volume of alcohol-containing beverage is injected into the bamboo section.
  • through-irrigation is adopted, that is, the joints in the middle part of the bamboo plant to be perfused are continuously opened from the top section to the next section, and the section is opened continuously for 2-10 sections, preferably 6-10 sections. Perform perfusion.
  • This method can greatly save labor, and has the advantages of less damage to bamboo, faster growth cycle, higher yield and good ingested ingredients.
  • the amount of alcoholic beverages poured into the bamboo joints, whether by means of irrigation or through irrigation will affect the quality of the wine body. If the amount of perfusion is too large, there may be several adverse results. For example, when the perfusion amount exceeds the bearing capacity of the bamboo plant, the bamboo plant will die quickly, or the obtained wine body composition is poor or the product design is not reached. In addition, it may cause the wine body to overfill and overflow the injection hole. However, the infusion is too small, which obviously has the disadvantage of causing waste of labor, bamboo resources and bamboo wine quality.
  • the amount of wine infused generally does not exceed 80% of the bamboo volume, preferably 40-80% of the bamboo volume, and more preferably 50-70%. That is to say, in the case of irrigation, the perfusion volume accounts for 40-80%, preferably 50-70% of the volume of the bamboo sticks filled with alcoholic beverages; in the case of through irrigation, the alcohol perfusion volume accounts for from the inside
  • the total volume of the opened bamboo joints is 40-80%, preferably 50-70%. Therefore, when the method of the present invention is implemented, bamboos with relatively uniform bamboo diameter and knot length can be selected.
  • water perfusion amount the amount of water poured into the bamboo joints
  • Water-sealed bamboo festival generally adopts irrigation mode.
  • a fixed infusion amount can be used for both the wine infusion amount and the water infusion amount, as long as the infusion amount falls within the range described above.
  • the injection hole is closed with a non-toxic material, and the bamboo injected with the sprinkling drink is allowed to grow for a period of time, and the bamboo wine is collected as required.
  • the size and shape of the injection hole are not critical, as long as the size and shape of the opening are favorable for operation and do not affect the normal growth of the bamboo. In general, considering the protection of bamboo plants, the openings should be kept as small as possible.
  • the dynamic storage time in bamboo shoots is generally 3-30 days, preferably 3-15 days.
  • alcoholic beverage refers to a drinking product that meets drinking standards with a certain alcohol content, and mainly refers to various alcohols, such as distilled wine, brewed wine or formulated wine, preferably distilled wine, more preferably Liquor is most preferably a liquor that meets China's national standards above the first level, such as first and superior liquors.
  • the bamboo wine prepared by the method of the present invention has pure taste, harmony, sweetness and fragrance. After colorless and transparent white wine was stored in growing bamboo, the color became slightly yellow or green.
  • distilled wine refers to a liquid obtained by fermentation and distillation using sugar or starch-containing raw materials, and then aging and preparing alcohol-containing beverages.
  • brewed sprinkles refers to alcohol-containing drinking products made by brewing beer, rice wine, sake, and wine.
  • prepared sprinkles refers to alcoholic beverages, such as liqueurs, liqueurs, and tonics, which are based on distilled spirits and are supplemented with various flavors and tastes.
  • the "baijiu” referred to herein refers to distilled liquor using kojis, jelly, etc. as saccharifying fermentation agents, using grains and substitute raw materials, and cooking, saccharifying fermentation, distillation, storage, and blending.
  • the "quality sprinkles" mentioned in this article refer to wines of the first class or higher as stipulated by the national standards for alcoholic beverages.
  • sterile water may be various types of water, such as tap water, distilled water, and / or purified water, as long as it is guaranteed to be sterile.
  • the "bamboo” described herein can be various bamboos, such as bamboo, green bamboo, asparagus, sesame bamboo, bitter bamboo, citron, bamboo, flower bamboo, Fargesia and anemone, etc., preferably bamboo, bitter bamboo, and citron .
  • the bamboo species can be selected according to the types of bamboo in different regions where the present invention is implemented.
  • the bamboo juice composition of different types of bamboo is different, so different types of bamboo can be used to prepare bamboo wine, and then These bamboo wines are mixed in a certain ratio to form a mixed-type bamboo wine. That is, the wine is a mixed wine that can be collected from at least two different bamboos.
  • the bamboo grows for 45 days after the bamboo shoots emerge, and the bamboo needs to be harvested to a certain time (usually 4 to 5 years) to maintain the dynamic and ecological balance of the bamboo forest.
  • the method described in the present invention is used to prepare bamboo wine from growing bamboo, if the bamboo age is too young, the infusion of alcoholic beverages has a greater impact on bamboo growth; while the bamboo age is too large, there are two disadvantageous factors.
  • One is Less bamboo fluid secretion.
  • it is not conducive to the timely use of bamboo.
  • the bamboo juice components and fluids secreted by different bamboo age bamboos are different. Therefore, you can choose bamboo dipper according to your needs.
  • the bamboo age of the growing bamboo used for injecting alcoholic beverages when implementing the method of the present invention is generally 1 to 5 years, preferably 2 to 5 years. Since the method for preparing bamboo wine of the present invention has almost no effect on the growth of bamboo by instilling alcoholic beverages, the growing bamboo can be used repeatedly, and after being used to prepare bamboo wine, the bamboo can still grow normally and be used as bamboo .
  • bamboo juice secretion is a dynamic behavior.
  • the bamboo juice that is relatively tender in the active stage of the growing season has more bamboo juice; the bamboo juice that is in a more abundant water source area also has more bamboo juice; the bamboo in the rainy season growth stage also has more bamboo juice. Therefore, even the bamboo wine collected from the bamboo growing in the same bamboo forest may have significant differences in the composition of the wine body.
  • the time of collecting bamboo wine can be determined according to the alcohol content and the required nutrient content of the wine body in the bamboo festival, and the required wine body.
  • the body was collected in batches and in stages. It is also beneficial to protect bamboo by infusion of bamboo wine in the right season. According to the growth law of bamboo, generally choose bamboo
  • the stage of active daughter growth is, for example, between spring and autumn.
  • the bamboo wine prepared by the growth method cleverly utilizes the characteristics of bamboo.
  • alcoholic beverages are dynamically associated and stored in the growing bamboo, so that the ingredients in the wine tend to be coordinated and the bamboo can Filter the harmful ingredients in wine such as methanol or fusel oil, and alcoholic beverages can extract and dissolve the beneficial ingredients in bamboo from bamboo; the infiltration of natural moisture contained in bamboo increases the amount of alcoholic beverages, It also reduces the alcohol content of alcoholic beverages.
  • the obtained low-alcohol liquor is not obtained by blending high-grade white wine with water, but is obtained by storing in bamboo grown in the natural state and fully absorbing bamboo liquor to gradually reduce the alcohol. Because the bamboo wine prepared in this way has a brand-new taste and rich beneficial ingredients, it will be increasingly loved and respected by people.
  • the method of the present invention adopts a protection mode in which the upper and lower ends of the bamboo plant with the wine bamboo joint and the I or lower bamboo plant are injected with sterile water to control the alcohol content in the bamboo plant infused with alcoholic beverages to escape outward, thereby reducing the impact on the bamboo plant.
  • the damage caused can achieve the effect of curing bamboo plants, and at the same time, the effect of bamboo purification and absorption of harmful substances in the original wine body. Therefore, the method of the present invention can more perfectly take into account the production of bamboo wine and bamboo growth, fully realize the benefits of both, and make production Can be perfectly combined with environmental protection.
  • the quality of the bamboo wine prepared by the method of the present invention is better.
  • Select bamboos with moderate bamboo length, moderate node length, and 3-5 years old bamboo shoots with good growth conditions Select a bamboo node in the middle and lower part of the bamboo plant, and open a hole at the upper end of the bamboo node. The interior of the house opens from 4 to 8 knots. In addition, a hole is opened at the upper end and / or the lower end of these slugs opened. Inject a certain amount of base wine into these open bamboos, after that A certain amount of sterile water is poured into the upper and / or lower slats with wine sludges. Close the holes with sterilized materials such as sterile bamboo or wooden plugs. Let the bamboo continue to grow for 3-15 days.
  • each bamboo shoot was injected with 4000ml, 60 ° (GB. 107811.1, first-grade) premium-strength liquor.
  • the collected wines were analyzed for physical and chemical properties. The results are shown in Tables 1 and 2.
  • the live bamboo wine prepared by the method of the present invention has a significantly increased amino acid composition, while harmful components such as methanol and fusel oil are significantly reduced.
  • each bamboo shoot was injected with 4000ml, 60 ° -grade liquor. Sensory evaluation was performed on the collected wine, and the results are shown in Table 3.
  • the alcohol content in the table is the actual alcohol content that was taken out at the same time after 10 days of 60 ° white liquor injection and growth.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
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Abstract

La présente invention concerne un vin de bambou vivant et un procédé de préparation de celui-ci. En particulier, le procédé de cette invention consiste à : injecter de l'eau stérile dans le noeud supérieur et/ou le noeud inférieur contenant de l'alcool d'un bambou vivant, a permettre à ce bambou de pousser pendant une certaine durée, puis à recueillir la liqueur de ce noeud contenant de l'alcool. Par ce moyen, le procédé de cette invention peut lutter contre la fuite de substances alcooliques hors de ce neoud et ainsi réduire les nuisances, maintenir le bambou et nettoyer les substances nocives présentes dans le matériau de départ. Ainsi, ce procédé peut parfaitement associer la production de vin et la culture du bambou. Par ailleurs, du fait des avantages susmentionnés, le vin préparé par ce procédé peut être de meilleure qualité.
PCT/CN2003/000778 2003-09-15 2003-09-15 Vin de bambou vivant et procede de preparation WO2005026312A1 (fr)

Priority Applications (2)

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PCT/CN2003/000778 WO2005026312A1 (fr) 2003-09-15 2003-09-15 Vin de bambou vivant et procede de preparation
AU2003271013A AU2003271013A1 (en) 2003-09-15 2003-09-15 Living bamboo wine and method of preparation thereof

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PCT/CN2003/000778 WO2005026312A1 (fr) 2003-09-15 2003-09-15 Vin de bambou vivant et procede de preparation

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101303780B1 (ko) 2012-09-20 2013-09-11 양정욱 대나무를 이용한 숙성 생수의 제조 방법
CN105273926A (zh) * 2015-11-25 2016-01-27 四川活之酿酿酒公社有限公司 八种竹子配比混合制备浓香型竹酒的工艺方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1274746A (zh) * 1999-05-25 2000-11-29 成都新茂设计策划有限公司 生竹纯酒的制备方法及由该方法制备的生竹纯酒
CN1332235A (zh) * 2000-06-26 2002-01-23 成都新茂设计策划有限公司 一种从处于生长的竹中制备野竹酒的方法
CN1374393A (zh) * 2001-03-12 2002-10-16 成都新茂设计策划有限公司 一种从处于生长中的竹中制备竹酒的混合生长法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1274746A (zh) * 1999-05-25 2000-11-29 成都新茂设计策划有限公司 生竹纯酒的制备方法及由该方法制备的生竹纯酒
CN1332235A (zh) * 2000-06-26 2002-01-23 成都新茂设计策划有限公司 一种从处于生长的竹中制备野竹酒的方法
CN1374393A (zh) * 2001-03-12 2002-10-16 成都新茂设计策划有限公司 一种从处于生长中的竹中制备竹酒的混合生长法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101303780B1 (ko) 2012-09-20 2013-09-11 양정욱 대나무를 이용한 숙성 생수의 제조 방법
CN105273926A (zh) * 2015-11-25 2016-01-27 四川活之酿酿酒公社有限公司 八种竹子配比混合制备浓香型竹酒的工艺方法

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