Effects of Green Tea Extracts on Brewing Characteristics of Hongqu Glutinous Rice Wine

LIN Xiaojie; HUANG Fei; HE Zhigang; LIANG Zhangcheng; LI Weixin

doi:10.13305/j.cnki.jts.2016.06.010

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Journal of Tea Science ›› 2016, Vol. 36 ›› Issue (6) : 631-638. DOI: 10.13305/j.cnki.jts.2016.06.010

Effects of Green Tea Extracts on Brewing Characteristics of Hongqu Glutinous Rice Wine

LIN Xiaojie, HUANG Fei, HE Zhigang^*, LIANG Zhangcheng, LI Weixin

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Abstract

The effects of green tea extracts on the biomass of monascus and yeasts, productivity of enzymes and brewing characteristics were investigated. Based on traditional fermentation technology for hongqu glutinous rice wine, green tea extracts by different ethanol solvents were added for fermentation and their effects on growth and metabolites of monascus and yeasts as well as alcohol yield were studied. The results showed that when 2% GTE was added for fermentation, green tea extracts by water or 15% ethanol-water solution resulted in relatively low EGCG and ECG. Moreover, they also exhibited promoting effects on growth of monascus, yeasts and the metabolites of enzymes. For example, the biomass of monascus increased by 2.4% and 5.0%, the productivity of enzymes increased by 26.4% and 47.8%, diastase activity increased by 6.3% and 11.8%, the biomass of yeasts increased by 9.4% and 10.4%, the productivity of enzymes increased by 21.2% and 30.5%, the enzyme activity increased by 6.3% and 11.8%, the alcohol yield increased by 10.67 and 13.87 percent point with the control. Extracts of green tea by 75% ethanol-water solution led to the highest EGCG and ECG, which exhibited negative effects on the growth of monascus and yeasts and the productivity of enzymes in monascus. The alcohol yield also decreased by 9.28 percent point.

Key words

green tea extracts / hongqu glutinous rice wine / monascus / yeast

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LIN Xiaojie, HUANG Fei, HE Zhigang, LIANG Zhangcheng, LI Weixin. Effects of Green Tea Extracts on Brewing Characteristics of Hongqu Glutinous Rice Wine[J]. Journal of Tea Science. 2016, 36(6): 631-638 https://doi.org/10.13305/j.cnki.jts.2016.06.010

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