Ulanzi is a fermented bamboo sap obtained by tapping young bamboo shoots during the rainy season. It is a clear, whitish drink with a sweet and alcoholic flavour.
Preparation of raw materials
The bamboo shoots should be young in order to obtain a high yield of sap. The growing tip is removed and a container fixed in place to collect the sap. The container should be clean in order to prevent contamination of the fresh sap.
The raw material is an excellent substrate for microbial growth and fermentation begins immediately after collection. Fermentation takes between five and twelve hours depending on the strength of the final product desired.
Packaging and storage
Packaging is usually only required to keep the product for its relatively short shelf life.
by Mr. Mike Battcock and Dr. Sue Azam-Ali,(fao)
Please refer to Making of Mango Wine if you want to induce the fermentation process.
Measure the following physico-chemical properties and and adjust accordingly to your set standard. Properties should be uniform every batch.
a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Adjustment can be made by mixing different concentrations or addition of citric acid.
d. alcohol content. Adjustment can be made by mixing different concentrations.
Adjustments can be computed using Pearson’s Square formula.
e. See standards for wine here.