Tea wine based on compound ageing of litchi wood and sandalwood wine barrels and preparation method of tea wine

Abstract

The invention discloses a low caffeine nerve stimulation tea wine based on litchi wood and sandalwood and a preparation process thereof, the wine is mainly prepared by blending litchi wood barrel aged tea wine and litchi wood / sandalwood barrel aged tea wine with different baking degrees, and the mass ratio of protocatechuic acid to catechin to epicatechin in the wine body is (0.15-0.28): 1: (0.15-0.25). The mass ratio of the protocatechuic acid to the alpha-santalol to the beta-santalol is 1: (0.4-0.6), the mass ratio of the quercetin to the gallic acid to the ferulic acid is (1.7-2.5): 1: (2.5-3.5), the mass ratio of the protocatechuic acid to the alpha-santalol is (1-2.5): 1, and the total content of the protocatechuic acid, the catechin, the epicatechin, the alpha-santalol, the beta-santalol, the quercetin, the gallic acid and the ferulic acid in the wine is 60-600mg / 100mL. By combining and matching the functional components in the wood and the proportion of the functional components, the antagonistic effect on caffeine nerve stimulation in the tea wine is achieved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of brewing, in particular to a tea wine based on compound aging of litchi wood and sandalwood wine barrels and a preparation method thereof. BACKGROUND

[0002] Tea is a traditional Chinese beverage. With the development of society, the cross-border combination of tea and wine is increasingly favored by the market today, and various tea wine products are available. However, tea leaves are rich in caffeine, and long-term consumption of traditional tea wine may cause palpitations, insomnia, anxiety and other problems after drinking due to excessive caffeine, which seriously affects the deep combination and extensive development and application of tea and wine. The main mechanisms include, but are not limited to, the following aspects:

[0003] (1) Enhanced caffeine neurotoxicity: ① Competitive inhibition of adenosine receptors. Caffeine relieves neuronal inhibition by competitively binding to brain adenosine A1 receptors, eliminating the inhibitory effect of adenosine on neuronal activity, causing GABAergic neuronal dysfunction, and inhibiting adenosine A2A receptors, leading to excessive activation of dopamine D2 receptors, resulting in decreased dopamine receptor sensitivity and forming a dependent withdrawal reaction. At the same time, alcohol metabolite acetaldehyde can enhance the affinity of caffeine for adenosine receptors, prolonging the blocking effect by 30-50%.

[0004] (2) Oxidative stress synergy: ① Free radical cascade. Caffeine metabolism produces ROS (superoxide anion, hydrogen peroxide) and acetaldehyde free radicals formed by alcohol metabolism, forming a chain reaction. CYP2E1 enzyme in liver cells is co-activated, increasing the oxidative stress index by 2-3 times. ② Mitochondrial dysfunction. Caffeine induces the release of calcium ions from the sarcoplasmic reticulum, and alcohol inhibits ATP synthase, both of which lead to energy crisis in cardiomyocytes. The decline in mitochondrial membrane potential of neurons triggers the activation of apoptosis signals.

[0005] (3) Compound damage to the cardiovascular system: ① Electro-physiological disorder. Caffeine prolongs the action potential duration of cardiomyocytes, and alcohol accelerates the automaticity of the sinoatrial node, easily inducing atrial premature beats. Blood potassium concentration decreases due to the dual diuretic effect, increasing the risk of arrhythmia. ② Vascular tone disorder. Caffeine-induced vasoconstriction and alcohol-induced vasodilation form periodic fluctuations. The activity of endothelial nitric oxide synthase (eNOS) is disturbed, and the incidence of microcirculatory disorders increases by 40%.

[0006] (4) Metabolic interaction: ① Hepatic enzyme competitive inhibition. Caffeine is metabolized by CYP1A2, and alcohol is metabolized by ADH / ALDH, competing for NAD+ cofactor. Acetaldehyde dehydrogenase activity is inhibited, leading to prolonged accumulation of toxic substances. ② Blood-brain barrier permeability changes. Alcohol increases the permeability of the barrier, increasing the concentration of caffeine in the central nervous system by 50-70%. Abnormal expression of aquaporin-4 in astrocytes increases the risk of brain edema.

[0007] At present, people develop tea wine by traditional extraction or fermentation process (stimulant ingredients such as caffeine cannot be removed), or by extraction and purification technology (such as directional extraction of tea amino acid, tea polyphenol, etc., and re-distillation extraction of volatile aroma components), but these methods will seriously damage or even completely eliminate the flavor of tea that people like, and the defects are obvious. Traditional oak barrels only provide tannins and aromatic substances, and cannot specifically solve the side effects of caffeine. Therefore, there is no specific solution in the industry, and it is of great significance to develop a caffeine nerve stimulation antagonism technology in wine that can retain the flavor of tea, and it is a problem that technicians in the field need to solve urgently. SUMMARY

[0008] One of the purposes of the present application is to provide a method for antagonizing caffeine nerve stimulation to solve the problem that traditional tea wine may cause palpitation, insomnia, anxiety and other adverse feelings after drinking due to excessive caffeine.

[0009] A tea wine based on compound aging of lychee wood and sandalwood wine barrels, which is mainly composed of lychee wood barrel aged tea wine and lychee wood / sandalwood barrel aged tea wine, and has a mass ratio of protocatechuic acid, catechin and epicatechin of (0.15-0.28):1:(0.15-0.25), a mass ratio of α-santalol and β-santalol of 1:(0.4-0.6), a mass ratio of quercetin, gallic acid and ferulic acid of (1.7-2.5):1:(2.5-3.5), and a mass ratio of protocatechuic acid and α-santalol of (1-2.5):1, and a total content of protocatechuic acid, catechin, epicatechin, α-santalol, β-santalol, quercetin, gallic acid and ferulic acid in the wine of 60-600 mg / 100 mL.

[0010] Preferably, the mass ratio of protocatechuic acid, catechin and epicatechin in the wine is (0.18-0.22):1:(0.17-0.22), the mass ratio of α-santalol and β-santalol is 1:(0.45-0.55), the mass ratio of quercetin, gallic acid and ferulic acid is (1.9-2.2):1:(2.7-3.2), the mass ratio of protocatechuic acid and α-santalol is (1.7-2.2):1, and the total content of protocatechuic acid, catechin, epicatechin, α-santalol, β-santalol, quercetin, gallic acid and ferulic acid in the wine is 350-450 mg / 100 mL.

[0011] The second object of the present application is to provide the preparation process of the tea wine based on the compound aging of the litchi wood and sandalwood wine barrels, which is simple, can dissolve the healthy ingredients in the wood barrels, and realizes the antagonistic effect on the caffeine nerve stimulation through the combination and collocation. The preparation process comprises the following steps:

[0012] (1) 25-55% vol high-quality liquor is used as the solvent with 10-40 times of volume multiples, and the tea leaves are immersed and soaked for 2-4 times at room temperature, each time for 2-4 days. After the mixed extraction solution is filtered after being frozen at-10-0℃ for 2-5 days, 0.005-0.02% egg white powder is added for purification treatment. After standing and settling, the solution is filtered, diluted, and adjusted according to the determined flavor intensity and alcohol content, and then is respectively filled into litchi wood barrels and litchi wood / sandalwood barrels with different carbonization degrees, and barrel-aged for 3-48 months. The volumes of the litchi wood barrels and the litchi wood / sandalwood barrels are the same.

[0013] (2) The contents of protocatechuic acid, catechin, epicatechin, α-santalol, β-santalol, quercetin, gallic acid, and ferulic acid in the tea wine in each barrel are detected, and the barrel-aged wine in each barrel is adjusted and precision filtered according to the set contents of protocatechuic acid, catechin, epicatechin, α-santalol, β-santalol, quercetin, gallic acid, and ferulic acid and the alcohol content.

[0014] Preferably, in step (1), 40% vol high-quality liquor is used as the solvent with 20 times of volume multiples, and the tea leaves are immersed and soaked for 3 times at room temperature, each time for 3 days. After the mixed extraction solution is filtered after being frozen at-5℃ for 3 days, 0.012% egg white powder is added for purification treatment. After standing and settling, the solution is filtered, diluted, and adjusted according to the determined flavor intensity and alcohol content, and then is respectively filled into litchi wood barrels and litchi wood / sandalwood barrels with different carbonization degrees, and barrel-aged for 10 months.

[0015] Preferably, the litchi wood barrels are processed by non-carbonization, first-level carbonization, and third-level carbonization processes. The number configuration ratio of the three carbonization degrees of the litchi wood barrels is (1-4):(1-4):(2-8).

[0016] Preferably, the number configuration ratio of the three carbonization degrees of the litchi wood barrels is 3:3:4.

[0017] Preferably, the litchi wood / sandalwood barrels have a barrel structure that the outer layer is litchi wood, the inner wall is inlaid with sandalwood boards, the litchi wood layer is processed by second-level carbonization and third-level carbonization processes, the sandalwood layer is not carbonized, and the mass of the sandalwood layer is 0.004-0.05 times that of the litchi wood layer. The number configuration ratio of the two carbonization degrees of the litchi wood / sandalwood barrels is (2-5):(5-8).

[0018] Preferably, the configuration ratio of the two kinds of carbonized degree of liqo wood / sandalwood barrel is 5:5, and the mass of the sandalwood layer is 0.01-0.03 times of the mass of the liqo layer.

[0019] Preferably, the configuration ratio of the two kinds of carbonized degree of liqo wood / sandalwood barrel is 5:5, and the mass of the sandalwood layer is 0.01-0.03 times of the mass of the liqo layer.

[0020] Preferably, the configuration ratio of the two kinds of carbonized degree of liqo wood / sandalwood barrel is 5:5, and the mass of the sandalwood layer is 0.01-0.03 times of the mass of the liqo layer.

[0021] The effect of the tea wine based on the compound aging of liqo wood and sandalwood barrels of the application on the side effect of caffeine nerve stimulation is mainly based on the following multi-pathway regulation mechanism:

[0022] (1) Caffeine produces a nerve-stimulating effect by blocking adenosine receptors (A1 / A2A), and the following ingredients can achieve competitive inhibition by structural simulation of adenosine: protocatechuic acid is a dihydroxybenzoic acid compound, which has high affinity with adenosine receptors and can interfere with the binding of caffeine. Catechin / epicatechin is a flavonoid compound containing an ortho-diphenol structure, which enhances the stability of receptor binding.

[0023] (2) Inhibit central nervous excitability by activating gamma-aminobutyric acid (GABA) receptors: alpha-santalol / beta-santalol can directly bind to GABA receptors, promote chloride ion influx, and reduce neuron activity.

[0024] (3) Caffeine metabolism produces reactive oxygen species (ROS), and the following ingredients reduce nerve damage by scavenging free radicals: quercetin is a flavonoid antioxidant that inhibits lipid peroxidation and ROS generation. Gallic acid / ferulic acid is a phenolic acid compound that directly captures hydroxyl radicals and repairs oxidative damage.

[0025] Compared with the prior art, the application has the following beneficial effects:

[0026] (1) Natural efficacy ingredients are brought into the barrel during the barrel aging process, which is natural and healthy.

[0027] (2) By matching different wood and barrel manufacturing processes, the content and proportion of each efficacy ingredient can be stably adjusted, the loss of tea flavor can be reduced, and a barrel aging wood flavor can be imparted. The process is simple and reliable. The wood barrel is carbonized at high temperature, which reduces the content of some original efficacy ingredients that are not resistant to high temperature. Matching different carbonization processes can more easily achieve the target proportion of efficacy ingredients, and high-temperature treatment modification can improve the flavor of the wood to improve the fullness of the wine body flavor.

[0028] (3) Effectively antagonizes the caffeine nerve-stimulating side effects brought by tea, greatly improves the application limitations of tea, and broadens the way for the development and innovation of China's tea industry and tea wine industry.

[0029] (4) It fills the technological gap in barrel design methods for regulating caffeine activity through the synergistic effect of woody components. Attached Figure Description

[0030] Figure 1 The total ion chromatogram for liquefaction analysis of litchi wood;

[0031] Figure 2 The total ion chromatogram for gas chromatography-mass spectrometry analysis of sandalwood. Detailed Implementation

[0032] The embodiments of this application will be described in further detail below with reference to the accompanying drawings and examples. The terminology used in the embodiments section of this application is only used to explain the specific embodiments of this application and is not intended to limit this application.

[0033] The lychee wood and sandalwood selected in the following examples are commercially available logs that meet the relevant safety standards such as GB4806.12 "National Food Safety Standard for Bamboo and Wood Materials and Products for Food Contact". The tea is commercially available high-quality black tea that meets the quality standards of NY / T780 "Black Tea".

[0034] The carbonization treatment mentioned in the following examples is a conventional method in the art for modifying the inner wall of wooden barrels. Specifically, primary carbonization refers to baking with an open flame for 13-15 seconds; secondary carbonization refers to baking with an open flame for 20-30 seconds; and tertiary carbonization refers to baking with an open flame for 30-40 seconds.

[0035] The lychee wood barrels are processed using three levels of carbonization: non-carbonization, single-stage carbonization, and tertiary carbonization. The ratio of the three carbonization levels of lychee wood barrels is (1-4):(1-4):(2-8).

[0036] like Figure 1 As shown, litchi wood mainly contains protocatechuic aldehyde, syringic acid, syringaldehyde, ferulic acid, quercetin, sinapic acid, stigmosiderin, protocatechuic acid, vanillin, catechin, DL-malic acid, vanillic acid, gallic acid, epicatechin, 4-hydroxybenzoic acid, isozymine, (-)-eugenol, styracin, ligustilide, etc.

[0037] The barrel structure of the lychee wood / sandalwood composite barrel consists of an outer layer of lychee wood and an inner wall inlaid with sandalwood panels. The lychee wood layer is treated with two-stage and three-stage carbonization processes, while the sandalwood layer is not carbonized. The mass of the sandalwood layer is 0.004 to 0.05 times that of the lychee wood layer. The configuration ratio of the two carbonization levels of lychee wood / sandalwood composite barrels is (2-5):(5-8).

[0038] like Figure 2 As shown, sandalwood mainly contains α-santalol, β-santalol, bergamot, and santalol.

[0039] Example 1

[0040] This example provides a general tea wine base, the preparation process comprising the following steps:

[0041] The black tea is weighed, 20 times the volume of 40% vol high-quality liquor is used as the solvent, and the heavy impregnation method is used for extraction at room temperature for 3 times, 3 days each time. After mixing the extraction solution, it is frozen at -5°C for 3 days, then filtered, and 0.012% egg white powder is added for purification treatment. After standing and settling, it is filtered, and the filtrate is the barrel-aging tea wine to be placed in a stainless steel barrel for storage.

[0042] Example 2

[0043] This example provides an oak barrel-aging tea wine, the preparation process comprising the following steps:

[0044] The barrel-aging tea wine to be placed in a barrel of Example 1 is fully loaded into a 50L capacity oak barrel (most common three-stage carbonization), and barrel-aged for 10 months.

[0045] Example 3

[0046] This example provides a litchi wood barrel-aging tea wine, the preparation process comprising the following steps:

[0047] The barrel-aging tea wine to be placed in a barrel of Example 1 is fully loaded into a 50L capacity litchi wood barrel (not carbonized), and barrel-aged for 10 months.

[0048] Example 4

[0049] This example provides a litchi wood barrel-aging tea wine, the preparation process comprising the following steps:

[0050] The barrel-aging tea wine to be placed in a barrel of Example 1 is fully loaded into a 50L capacity litchi wood barrel (first-stage carbonization), and barrel-aged for 10 months.

[0051] Example 5

[0052] This example provides a litchi wood barrel-aging tea wine, the preparation process comprising the following steps:

[0053] The barrel-aging tea wine to be placed in a barrel of Example 1 is fully loaded into a 50L capacity litchi wood barrel (three-stage carbonization), and barrel-aged for 10 months.

[0054] Example 6

[0055] This example provides a litchi wood / sandalwood barrel-aging tea wine, the preparation process comprising the following steps:

[0056] The barrel-aging tea wine to be placed in a barrel of Example 1 is fully loaded into a 50L capacity litchi wood / sandalwood barrel (second-stage carbonization, litchi wood:sandalwood = 1:0.02), and barrel-aged for 10 months.

[0057] Example 7

[0058] The present embodiment provides a litchi wood / sandalwood barrel-changed tea wine, and the preparation process comprises the following steps:

[0059] The barrel-changed tea wine of Example 1 is fully filled into a 50L-capacity litchi wood / sandalwood barrel (three-stage carbonization, litchi wood:sandalwood = 1:0.012) for barrel changing for 10 months.

[0060] Example 8

[0061] The present embodiment provides a litchi wood / sandalwood barrel-changed tea wine, and the preparation process comprises the following steps:

[0062] The barrel-changed tea wine of Example 1 is fully filled into a 50L-capacity litchi wood / sandalwood barrel (three-stage carbonization, litchi wood:sandalwood = 1:0.004) for barrel changing for 10 months.

[0063] Example 9

[0064] The present embodiment provides a tea wine based on litchi wood and sandalwood barrel compound aging, and the preparation process comprises the following steps:

[0065] (1) The contents of protocatechuic acid, catechin, epicatechin, α-santalol, β-santalol, quercetin, gallic acid and ferulic acid in the barrel-changed tea wines of Example 3, Example 4, Example 5, Example 6 and Example 8 are detected (see Table 1);

[0066] (2) The barrel-changed tea wines of Example 3, Example 4, Example 5, Example 6 and Example 8 are blended according to the contents of the components, and the volume ratio of the barrel-changed tea wines used in the present embodiment is 3:3:4:4:6, the alcohol content is 40.2%vol, and the wine is refined and filtered. At this time, the mass ratio of protocatechuic acid, catechin and epicatechin is 0.19:1:0.18, the mass ratio of α-santalol and β-santalol is 1:0.51, the mass ratio of quercetin, gallic acid and ferulic acid is 1.97:1:2.95, the mass ratio of protocatechuic acid and α-santalol is 2.99:1, and the total content of protocatechuic acid, catechin, epicatechin, α-santalol, β-santalol, quercetin, gallic acid and ferulic acid is 410.0mg / 100mL.

[0067] Example 10

[0068] The present embodiment provides a tea wine based on litchi wood and sandalwood barrel compound aging, and the preparation process comprises the following steps:

[0069] (1) The contents of protocatechuic acid, catechin, epicatechin, α-santalol, β-santalol, quercetin, gallic acid and ferulic acid in the barrel-changed tea wines of Example 3, Example 4, Example 5, Example 6 and Example 7 are detected (see Table 1);

[0070] (2) According to the content of each component, the barrel aged tea wine is blended, and the volume ratio of the barrel aged tea wine of Example 3, Example 4, Example 5, Example 6, and Example 7 used in the present embodiment is 3:3:4:5:5, the alcohol content is 40.2%vol, and the wine is refined. At this time, the mass ratio of protocatechuic acid, catechin, and epicatechin is 0.19:1:0.18, the mass ratio of a-amyrin and β-amyrin is 1:0.50, the mass ratio of quercetin, gallic acid, and ferulic acid is 1.98:1:2.96, the mass ratio of protocatechuic acid and a-amyrin is 1.97:1, and the total content of protocatechuic acid, catechin, epicatechin, a-amyrin, β-amyrin, quercetin, gallic acid, and ferulic acid is 418.7mg / 100mL.

[0071] Table 1: Content of main components in tea wine of Examples 1-10 (unit: mg / 100mL)

[0072]

[0073] Note: ① If the content of caffeine is different due to adsorption by the carbonized layer of the wooden barrel, 20 times concentrated juice of the barrel aged tea wine of Example 1 is added to make them similar (±1%). ② " / " means that the corresponding component is not detected or not contained.

[0074] Test Example 1

[0075] In order to explore the caffeine nerve stimulation antagonistic effect of the examples, human body taste test experiments are carried out for verification:

[0076] (I) Sleep latency change experiment

[0077] 1. Principle

[0078] Sleep latency (SL) refers to the time from closing eyes to falling asleep, and caffeine will prolong SL by blocking adenosine A2A receptor. This index, together with the increase of alpha wave power and the decrease of salivary cortisol, constitutes a three-level verification system of "central-peripheral-behavior".

[0079] The normal range of SL of healthy adults is usually 10-30 minutes, and 15-30 minutes is the more commonly used standard interval in clinic.

[0080] 2. Detection equipment and test samples

[0081] Detection equipment: actigraph

[0082] Test samples: A (Example 1 wine sample), B (Example 2 wine sample), C (Example 9 wine sample), and D (Example 10 wine sample)

[0083] 3. Subject screening and detection method

[0084] Subject screening: 30 alcohol lovers aged 25-40 years (ISI insomnia index <7 points), and all without tea and coffee habits, daily alcohol consumption of 200-250 mL in terms of 40% vol Baijiu. Exclusion criteria: taking sedative drugs or PSG diagnosed sleep disorders, nervous system diseases, liver and kidney diseases, alcohol allergy, recent use of neuroactive drugs, alcohol intake in the past 7 days.

[0085] Detection operation process (double-blind crossover test): phase 1 (baseline detection): wrist activity meter was used to monitor natural sleep SL for 3 consecutive days. Phase 2 (intervention treatment and detection, double-blind crossover): the subjects were randomly divided into 4 groups (first group, second group, third group, fourth group), and the first group, the second group, the third group, and the fourth group of subjects respectively crossed A sample, B sample, C sample, and D sample (each person's single ethanol intake was fixed at 100 mL of 40% vol Baijiu) at 19:00 on the 4th, 6th, 8th, and 10th days, and polysomnography (PSG) was performed at 22:00, and the time from light-off to the first appearance of >3 minutes N1 stage (non-rapid eye movement sleep 1 stage) sleep was recorded. Phase 3 (analysis and calculation): the change rate of sleep latency was calculated.

[0086] 4. Results analysis

[0087] Table 2 Sleep Latency Change Table (unit: minutes)

[0088]

[0089]

[0090] According to PSG monitoring result analysis of Table 2, compared with natural sleep, after drinking A, B, C and D samples, sleep latency of the subjects is prolonged, wherein A sample has extremely significant increase (from average 24.1 minutes to 41.8 minutes, P<0.01), B sample is similar to A sample (from average 24.1 minutes to 41.9 minutes, P<0.01), C sample is less (from average 24.1 minutes to 36.7 minutes, P<0.01), and D sample is not significant (from average 24.1 minutes to 27.0 minutes, P>0.05). Compared with A sample, B sample has no significant change in sleep latency (P>0.05); compared with A sample, C sample has 12.1%±4.3% (P<0.05) shortening in sleep latency, and compared with A sample, D sample has 35.3%±3.7% (P<0.01) extremely significant shortening in sleep latency. The above shows that (1) A sample belonging to traditional process tea wine can significantly prolong sleep latency, i.e. has negative effect on sleep; (2) B sample of traditional oak barrel aging has no obvious antagonism to caffeine nerve stimulation; (3) C sample and D sample with different sandalwood ratio have obvious difference, C sample has certain antagonism to caffeine nerve stimulation, but the effect is far lower than that of D sample. It can be seen that caffeine nerve stimulation side effect of barrel aging tea wine of the application is far lower than that of traditional tea wine, and the effect is significant.

[0091] Test Example 2

[0092] Experiment of brain α wave power change after drinking

[0093] 1. Principle

[0094] The enhancement of occipital alpha wave (8-13 Hz) power reflects the brain inhibitory state, and the alpha wave power enhancement can be used as an objective biomarker of the balance between neural excitation and inhibition. The enhancement of alpha wave (8-13 Hz) power in the present application reflects the following three physiological mechanisms: (1) enhancement of neural inhibition state. ① GABAergic neural activation: alpha-santalol and beta-santalol promote thalamocortical synchronization by enhancing the opening probability of GABA-A receptor chloride channels, which is manifested as the enhancement of alpha wave power. ② Adenosine receptor regulation: the components such as protocatechuic acid competitively inhibit the blockade of adenosine A1 receptor by caffeine, restore the adenosine-mediated neural inhibition effect, and reduce the interference of beta wave (14-30 Hz) on alpha wave. (2) Caffeine antagonistic effect characterization. ① Central excitatory inhibition: caffeine usually increases beta wave activity by blocking adenosine receptors, and the relatively large amplitude of alpha wave power can directly verify the antagonistic effect of caffeine on neural excitation. ② Wakefulness-relaxation balance regulation: the enhancement of alpha wave indicates the transition of the brain from high alertness (beta wave dominant) to low alertness state, which is consistent with the physiological characteristics of "awake and relaxed" alpha wave. (3) Oxidative stress repair support. ① Free radical scavenging synergy: the antioxidant components such as quercetin protect the mitochondrial function of neurons by reducing the level of lipid peroxidation products (such as MDA), providing a stable electrophysiological basis for alpha wave synchronization. ② Metabolic pathway optimization: reducing the oxidative damage caused by caffeine metabolites (such as paraxanthine) indirectly maintains the energy supply required for alpha wave oscillation.

[0095] 2. Detection equipment and test sample

[0096] 64-lead EEG system (sampling rate ≥ 1000 Hz), alcohol concentration detector (breath type)

[0097] Test sample: A (Example 1 wine sample), D (Example 10 wine sample)

[0098] 3. Subject screening and detection method

[0099] Subject screening: 30 healthy drinkers (25-45 years old), and all of them have no habit of drinking tea and coffee, and the daily alcohol consumption according to 40% vol Baijiu is 200-250 mL. Exclusion criteria: nervous system diseases, liver and kidney diseases, alcohol allergy, recent use of neuroactive drugs, alcohol intake in the past 7 days.

[0100] Detection operation procedure: stage 1 (baseline detection): the subject sits quietly with eyes closed for 5 minutes, and the original alpha wave power is recorded. Stage 2 (intervention treatment, double-blind cross): the subject is randomly divided into two groups (first group and second group) in an average manner, and the subjects in the first group and the second group drink A sample and D sample (the single ethanol intake of each person is fixed at 40% vol baijiu 100mL) at 12:30 on the first day, respectively. The subjects in the first group and the second group drink D sample and A sample at 12:30 on the third day, respectively. The ethanol concentration is monitored every 15 minutes until the peak value (about 45 minutes). Stage 3 (effect detection): the alpha wave power is recorded again 60 minutes after drinking. Stage 4: the change rate of the alpha wave power is calculated.

[0101] 4、Result analysis

[0102] Table 3 change table of EEG alpha wave power after drinking (unit: Hz)

[0103]

[0104]

[0105] According to the EEG detection result analysis in Table 3, after drinking A sample, the EEG alpha wave power is greatly decreased (49.2%±3.1%) compared with that before drinking, and the change is extremely significant (P<0.01), which is much higher than the decrease of D sample (16.7%±4.3%, P<0.01). Compared with A sample, the alpha wave power of D sample is greatly increased by 63.2%±10.2% after drinking, and the change is extremely significant (P<0.01). The above indicates that: (1) the caffeine nerve stimulation effect of traditional tea wine A sample is obvious, and the brain is obviously inhibited; (2) the inhibitory state of the brain of tea wine D sample with different carbonization degrees of litchi wood and sandalwood wood composite barrel aging process is greatly relieved. It can be seen that the caffeine nerve stimulation side effect of the barrel aging tea wine of the present application is much lower than that of traditional tea wine, and the effect is significant.

[0106] Test example 3

[0107] Salivary cortisol change experiment after drinking

[0108] 1、Principle

[0109] The decrease of cortisol reflects the peripheral stress relief (HPA axis regulation), and the increase of alpha wave power reflects the enhancement of central inhibition (GABA dominant), and the two indexes jointly constitute the evidence of "neuroendocrine" double-pathway regulation.

[0110] (1) Adenosine-GABA synergistic regulation: catechol suppresses the blocking of adenosine receptors by caffeine, enhances adenosine-mediated negative feedback of HPA axis, and directly inhibits CRH (corticotropin-releasing hormone) synthesis; a-santalol, etc. reduces the excitability of amygdaloid neurons by enhancing GABA-A receptor activity, and indirectly reduces cortisol release.

[0111] (2) Antioxidant repair mechanism: quercetin and other ingredients scavenge ROS (reactive oxygen species), protect hypothalamic neuronal mitochondrial function, and inhibit stress-related excessive secretion of cortisol.

[0112] 2. Detection equipment and test sample

[0113] Microplate reader, high-sensitivity salivary cortisol ELISA kit

[0114] Test sample: A (Example 1 wine sample), D (Example 10 wine sample)

[0115] 3. Testee screening and detection method

[0116] Testee screening (same round of drinking experiment as the same batch of personnel in the alpha wave power change experiment): 30 healthy drinkers (25-45 years old), and all of them have no habit of drinking tea and coffee, and the daily alcohol consumption is 200-250 mL according to 40% vol Baijiu. Exclusion criteria: nervous system diseases, liver and kidney diseases, alcohol allergy, recent use of neuroactive drugs, alcohol intake in the past 7 days.

[0117] Detection operation process: Stage 1 (baseline detection): saliva is collected 30 minutes before drinking (in a resting state). Stage 2 (intervention treatment, double-blind crossover): the subjects are randomly divided into two groups (first group, second group), and the subjects in the first group and the second group drink A sample and D sample respectively at 12:30 on the first day (each person's single ethanol intake is fixed at 100 mL according to 40% vol Baijiu). The subjects in the first group and the second group drink D sample and A sample respectively at 12:30 on the third day. Stage 3 (effect detection): saliva is collected 120 minutes after drinking. Stage 4 (detection and calculation): the saliva samples are centrifuged to remove mucus impurities, and the cortisol concentration change rate is calculated after detection.

[0118] 4. Result analysis

[0119] Table 4 Salivary cortisol change table (unit: nmol / L)

[0120]

[0121]

[0122] According to the analysis of the ELISA detection results in Table 4, after alcohol intake, salivary cortisol will rise in a certain time, after drinking A sample and D sample, salivary cortisol compared with before drinking is increased, but the increase of D sample is lower (19.0%±9.3%) and P<0.05, the increase of A sample is higher (150.4%±36.5%) and extremely significant (P<0.01). Compared with A sample, salivary cortisol of D sample after drinking is decreased by 51.5%±5.8% and extremely significant (P<0.01). The above shows that (1) the caffeine nerve stimulation effect of traditional tea wine A sample is obvious, which obviously increases the salivary cortisol secretion; (2) the stress stimulation caused by the composite barrel aging process tea wine D sample of different carbonization degree of litchi wood and sandalwood is obviously relieved. It can be seen that the caffeine nerve stimulation side effect of the barrel aging tea wine of the present application is far lower than that of the traditional tea wine, and the effect is significant.

[0123] The above only describes the preferred embodiments of the present application, and any equivalent changes and modifications made within the scope of the present application should be included in the scope of the present application.

Claims

1. A tea wine aged in a combination of lychee wood and sandalwood barrels, characterized in that, It is mainly composed of lychee wood barrel-aged tea wine and lychee wood / sandalwood barrel-aged tea wine. The mass ratio of protocatechuic acid, catechin, and epicatechin in the wine is (0.15-0.28):1:(0.15-0.25), the mass ratio of α-sandalwood alcohol and β-sandalwood alcohol is 1:(0.4-0.6), the mass ratio of quercetin, gallic acid, and ferulic acid is (1.7-2.5):1:(2.5-3.5), and the mass ratio of protocatechuic acid and α-sandalwood alcohol is (1-2.5):

1. The total content of protocatechuic acid, catechin, epicatechin, α-sandalwood alcohol, β-sandalwood alcohol, quercetin, gallic acid, and ferulic acid in this wine is 60-600mg / 100mL.

2. The tea wine based on the composite aging process using lychee wood and sandalwood barrels as described in claim 1, characterized in that, The mass ratio of protocatechuic acid, catechin, and epicatechin in the wine is (0.18-0.22):1:(0.17-0.22), the mass ratio of α-santalol and β-santalol is 1:(0.45-0.55), the mass ratio of quercetin, gallic acid, and ferulic acid is (1.9-2.2):1:(2.7-3.2), and the mass ratio of protocatechuic acid and α-santalol is (1.7-2.2):

1. The total content of protocatechuic acid, catechin, epicatechin, α-santalol, β-santalol, quercetin, gallic acid, and ferulic acid in this wine is 350-450 mg / 100 mL.

3. A preparation process for tea wine based on composite aging in lychee wood and sandalwood barrels, characterized in that, Includes the following steps: (1) Use 25-55% vol high-quality liquor at 10-40 times the volume as solvent, and extract the tea leaves 2-4 times at room temperature by maceration, each time for 2-4 days. After mixing the extract, freeze at -10 to 0℃ for 2-5 days and then filter. Then add 0.005-0.02% egg white powder for purification treatment, let it stand to settle and then filter. Dilute and adjust the filtrate according to the predetermined flavor intensity and alcohol content, and put it into lychee wood barrels and lychee wood / sandalwood blended barrels with different carbonization degrees. Aged in the barrels for 3-48 months; the volume of the lychee wood barrels and lychee wood / sandalwood blended barrels is the same. (2) The contents of protocatechuic acid, catechin, epicatechin, α-santalol, β-santalol, quercetin, gallic acid and ferulic acid in each barrel-aged tea wine were tested; The wines are blended and finely filtered according to the content and alcohol content requirements of protocatechuic acid, catechin, epicatechin, α-santalol, β-santalol, quercetin, gallic acid and ferulic acid as described in claim 1 or 2.

4. The preparation process according to claim 3, characterized in that, In step (1), 40% vol high-quality white wine with a volume ratio of 20 times is used as a solvent. The tea leaves are extracted three times at room temperature using the maceration method, each time for 3 days. After mixing the extract, the tea is frozen at -5℃ for 3 days and then filtered. Then, 0.012% egg white powder is added for purification treatment. After settling, the tea is filtered again. The filtrate is diluted and blended according to the predetermined flavor intensity and alcohol content, and then placed into lychee wood barrels and lychee wood / sandalwood blended barrels with different carbonization degrees for 10 months of barrel aging.

5. The preparation process according to claim 3, characterized in that, The lychee wood barrels are made from lychee wood that has undergone non-carbonization, primary carbonization, and tertiary carbonization treatments; the ratio of the number of lychee wood barrels with the three carbonization levels is (1-4):(1-4):(2-8).

6. The preparation process according to claim 5, characterized in that, The ratio of the three carbonization levels of lychee wood barrels is 3:3:

4.

7. The preparation process according to claim 3, characterized in that, The barrel structure of the lychee wood / sandalwood composite barrel is that the outer layer is lychee wood and the inner wall is inlaid with sandalwood boards. The lychee wood layer is made of lychee wood that has undergone secondary carbonization and tertiary carbonization treatment respectively. The sandalwood layer is not carbonized. The mass of the sandalwood layer is 0.004 to 0.05 times that of the lychee wood layer. The configuration ratio of the two carbonization levels of lychee wood / sandalwood composite barrels is (2-5):(5-8).

8. The preparation process according to claim 7, characterized in that, The ratio of lychee wood / sandalwood blended barrels with two carbonization levels is 5:5, and the sandalwood layer is 0.01 to 0.03 times the weight of the lychee wood layer.

9. The preparation process according to claim 3, characterized in that, The quantity configuration ratio of lychee wood barrels and lychee wood / sandalwood blended barrels is (4-8):(2-6).

10. The preparation process according to claim 9, characterized in that, The ratio of lychee wood barrels to lychee wood / sandalwood blend barrels is 5:5.

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