Abstract: Taking Xinyang Maojian tea as material, the production technology of tea wine was studied. Single factor experiments of the effects of inoculation number, sugar content, pH and temperature on fermentation were carried out. The optimum fermentation conditions of tea wine were determined by orthogonal experiments as follows: inoculum quantity 0.3‰, sugar content 180g/L, pH4.6, fermentation temperature 24℃ and fermentation time 12d. The product was characterized in special flavor, high nutritional components and health function.

Key words: Maojian tea, liquid fermentation, green tea wine, technical parameters