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.
LI Jian-fang
,
ZHOU Ying
,
ZHOU Feng
,
WANG Rong-rong
,
FANG Ling
. Study on Optimized Technical Parameters of the Liquid Fermented Green Tea Wine[J]. Journal of Tea Science, 2011
, 31(4)
: 313
-318
.
DOI: 10.13305/j.cnki.jts.2011.04.005
[1] 郭桂义, 胡孔锋, 袁丁. 信阳毛尖茶的化学成分[J]. 食品科技, 2006, 110(9): 298-301.
[2] 刘蓉燕,顾仁勇. 秦简茶酒的工艺研究[J]. 现代食品科技, 2008, 24(11): 1169-1172.
[3] 刘素纯, 胡茂丰, 廖兴华, 等. 乌龙茶酒的研制[J]. 食品与机械, 2004, 20(5): 40-42.
[4] 周丹丹, 高逢敬, 李延云. 发酵型茶叶酒生产工艺的研究[J]. 酿酒科技, 2010, 192(6): 72-74.
[5] 徐亚军, 赵龙飞. 微生物发酵生产绿茶酒的工艺研究[J]. 酿酒科技, 2008, 163(1): 96-97, 101.
[6] 卫春会, 罗惠波, 黄治国, 等. 液态发酵茶酒的研制[J]. 酿酒科技, 2008, 173(11): 97-99.
[7] 左勇. 发酵法制备红茶菌酒饮料工艺及稳定性研究[J]. 食品科学, 2005, 30(7): 137-140.
[8] 姜毅, 黎庆涛, 潘路路, 等. 蔗汁茶酒发酵工艺研究[J]. 中国酿造, 2009, 207(6): 166-169.
[9] 陈红华. 酒精发酵中常见的菌及检查方法[J]. 福建糖业, 1997, 18(3): 28-30.
[10] 高年发. 葡萄酒生产技术[M]. 北京: 化学工业出版社, 2005: 48.
浙公网安备 33019902000101号 
