Studies On The Fermentation Technology Of Tea Wine

Tea leaves as the main raw material, Tea wine was fermented or compounded which had good performance at health care; according to the different ways of brewing, it had been divided into three categories: fermentation, preparation, and sparkling wine. The study on brewing technology most focused on the preparation and sparkling wine, but rarely fermentation by now. This work mainly focused on the study of fermentation parameter of tea wine; the clarifiers and the stability of tea wine were studied; the preparation of tea wine was researched; the contents of catechins and aroma components in tea wine had been detected by HPLC and GC-MS.The fruit was selected in apple, grape, pear and orange as adjunct, which had high sugar content, it was found that apple was opimum. Compare with three matured extraction methods, microwave extracting was used for tea liquor preparation.The optimum fermentation conditions were obtained on the single factor analysis and orthogonal experiment method. It was that: the potential degree of alcohol under the premise of 11%(v/v), the fermentation temperature was 20℃, the ratio of the tea liquor and juice was 1:3 (v/v), pH was 3.5, black tea fermented, and an-qi special wine yeast inoculums concentration of 3%.Six clarifiers including bentonite,gelatine,chitosan,casein,diatomite and PVPP were applied separately in the clarifying treatment of fermented tea wine. And the results indicated that the optimal addition quantity of bentonite,gelatine,chitosan,casein and diatomite were 0.6g/L, 0.2g/L, 1.0g/L, 0.2g/L and 0.4g/L, and PVPP was not suitable for clarifier of tea wine. Chitosan was the best clarifier for the tea wine; gelatine and casein were better clarifiers; PVPP was not suitable for clarifier of tea wine.Tea wine that treated with chitosan had better stability on iron oxidation, protein, tartrate, but light and biological treatment. So it was a good choice that we storied tea wine in a low temperature and less light room.By the Evaluation Standards of tea wine, the nice taste healthy tea wine was obtained by the best formula: compound sweet 0.05%, rice wine flavor 0.25%, black tea flavor 0.50%, vanillin 0.20%, ethylmaltol 0.20%.The change of color of tea wine was detected by color-difference meter. In the 4 months of storage period, L value had decreased from 85.0790 to 76.7987, its brightness became worse; a* value had increased from 1.2068 to 6.8220, the color of tea wine had become red slowly; b* value had been maintained at around 44, the color was yellow. The change of catechins between fermentation liquid and tea wine had been detected by HPLC. The results indicated that: the content of GA decreased from 0.27mg/mL to 0.3590 mg/mL; the contents of ECG, EGCG, GC and C decreased from 0.5721mg/mL, 0.4101mg/mL, 0.27mg/mL and 0.18mg/mL to 0.1262 mg/mL, 0.2088 mg/mL, 0.1262 mg/mL and 0.08496 mg/mL respectively; the content of EC had little changed; the content of EGC ,which had not detected in the fermentation liquid , had increased 0.1158 mg/mL.The 72 aroma components in tea wine had been detected by GC-MS. They were made up of Ethyl hydrogen succinate, Phenylethyl Alcohol, Benzeneethanol, 4-hydroxy-, Butanoic acid, 4-hydroxy-, Caffeine, 2,3-Butanediol, Hexanoic acid, Butanedioic acid,diethyl ester, Octanoic acid, Octanoic acid, ethyl ester , Malic Acid, p-Hydroxycinnamic acid, ethyl ester, Ethyl gallate, Hexadecanoic acid, ethyl ester, etal.