Preparation method of fresh and sweet fragrant bamboo flavored wine

Abstract

The invention discloses a preparation method of fresh and sweet fragrant bamboo flavored wine. The preparation method comprises the following steps: selecting a ventilated and sunny bamboo forest without long-term and obvious accumulated water, selecting bamboos of which the bamboo ages are respectively 1 degree, 2-3 degrees and 4 degrees, the bamboo bodies are straight, the bamboo leaves are flourishing, and the interval is about 20cm, and then respectively processing the bamboos into bamboos of about 1.5 m / section; scraping off bulges at bamboo joints of the obtained bamboos and grease on the surfaces of bamboo peel by using a scraper, then cleaning the grease on the surfaces of the bamboo joints and the bamboo bodies and by using a cleaning ball until dirt and grease on the surfaces ofthe bamboo peel are cleaned up, and cleaning stains at the two ends of the bamboo joints by using tap water until the surfaces of the bamboo veneers are in a smooth state; processing the cleaned livebamboos into long bamboo chips with the width smaller than or equal to 6 cm through a bamboo slicing machine, separating out the peel of the processed long bamboo chips through a peeling machine, andguaranteeing that the thickness of the centers of bamboo peel is smaller than or equal to 2.5 mm; cutting the bamboo peel into bamboo peel with the length of about 15-20 cm through a cutting machine;and weighing the amount of the bamboo peel required by the extraction according to an extraction proportion.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a method for preparing sweet and fragrant bamboo wine seasoning wine. Background technique [0002] At present, the production process of bamboo wine circulating in the market is mostly living bamboo wine, that is, using living bamboo as the growth carrier, injecting traditional liquor into the bamboo tube of living bamboo, taking it out after a certain period of time, allowing the wine to grow with the living bamboo to make the bamboo liquid However, there are common problems such as monotonous bamboo flavor, weak taste, and low content of functional components in the wine body; and the longer the wine is grown, the greater the amount of miscellaneous substances dissolved in the bamboo. Simultaneously the fusel oil in the finished liquor, alcohols are difficult to volatilize stripping, cause the fragrance of wine body, mouthfeel are relatively poor, and the quality of product is inconsist...

AI Technical Summary

Problems solved by technology

[0002] At present, the production process of bamboo wine circulating in the market is mostly living bamboo wine, that is, using living bamboo as the growth carrier, injecting traditional liquor into the bamboo tube of living bamboo, taking it out after a certain period of time, allowing the wine to grow with the living bamboo to make the bamboo liquid However, there are common problems such as monotonous bamboo flavor, weak taste, and low content of functional components in the wine body; and the longer the wine is grown, the greater the amount of miscellaneous substances dissolved in the bamboo. Simultaneously the fusel oil in the finished liquor, alcohols are difficult to volatilize stripping, cause the fragrance of wine body, mouthfeel are relatively poor, and the quality of product is inconsistent; Therefore design a kind of preparation method of sweet and fragrant type bamboo wine seasoning wine for this situation