Quality formation of living bamboo wine from Dendrocalamus brandisii culms

Abstract

To verify the beneficial ingredients contained in bamboo wine, this study simulated the production of living bamboo wine by injecting alcohol solution into the bamboo cavity of Dendrocalamus brandisii, and further analyzed the nutrient components of the alcohol solution and their relations to the physiological changes of the culms based on multi-omics analysis. The results demonstrated that the living bamboo wine derived from D. brandisii was rich in four types of nutrients, among which glucose (450.0–1230.0 µg/ml) and fructose (600.0–1240.0 µg/ml) were the primary sugars. Among the amino acids, the sweet-tasting Ala (3.1–10.5 µg/ml) and Ser (1.1–8.3 µg/ml), as well as the umami-tasting Glu (4.5–12.0 µg/ml) and Asp (2.0–5.6 µg/ml), were prominent. Furthermore, the polyphenols were primarily composed of vitexin (0.09–0.18 µg/ml), isovitexin (0.14–0.16 µg/ml), 4-hydroxybenzoic acid (426.8–520.7 µg/ml), vanillic acid (220.3–355.2 µg/ml), and syringic acid (193.0–556.0 µg/ml). Overall, the nutritional value was significantly greater in the alcohol solution obtained from 1- and 2-year-old culms compared to that obtained from 3-year-old culms. The quality of the living bamboo wine was closely linked to the physiological changes and gene expression levels of the bamboo culms. This could provide theoretical guidance for the commercial production of living bamboo wine.