Effects of Green Tea on the Quality and Cold-hot Natures of Hongqu Glutinous Rice Wine during Fermentation

LIANG Zhangcheng; HE Zhigang; LIU Shumei; LIN Xiaozi; LI Weixin

doi:10.13305/j.cnki.jts.2016.03.009

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Journal of Tea Science ›› 2016, Vol. 36 ›› Issue (3) : 293-300. DOI: 10.13305/j.cnki.jts.2016.03.009

Effects of Green Tea on the Quality and Cold-hot Natures of Hongqu Glutinous Rice Wine during Fermentation

LIANG Zhangcheng^1,2, HE Zhigang^1,2,*, LIU Shumei¹, LIN Xiaozi^1,2, LI Weixin^1,2

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Abstract

In order to provide theoretical basis and technical support to reduce the hot nature of Hongqu glutinous rice wine, effects of green tea on quality and cold-hot natures of Hongqu glutinous rice wine during fermentation were studied. The results showed that the flavor was improved, the acidification was inhibited, the hot nature was reduced by adding green tea during fermentation. The most suitable content of green tea was 1.0‰. The liquor yield of tea rice wine increased by 12%. The total acid content was reduced by 9.65%. The total phenol content was increased by 13.3%, and the cold-hot index was reduced by 43.09% as compared with the traditional Hongqu glutinous rice wine. The produced tea rice wine had the mild nature, suitable taste, the coordinated aroma and the typical flavor of rice wine, which was an essential basis for further research.

Key words

cold-hot natures / flavor / green tea / Hongqu glutinous rice wine / inhibit acidification

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LIANG Zhangcheng, HE Zhigang, LIU Shumei, LIN Xiaozi, LI Weixin. Effects of Green Tea on the Quality and Cold-hot Natures of Hongqu Glutinous Rice Wine during Fermentation[J]. Journal of Tea Science. 2016, 36(3): 293-300 https://doi.org/10.13305/j.cnki.jts.2016.03.009

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