Study On The Production Technology Of Fermented Tea Wine

Tea is the dominant industry in Guizhou Province.The study of fermented tea wine is conducive to extend the industrial chain,make the product categories rich and improve the utilization and efficiency of the tea resources.At the same time,tea wine is nutritive and healthy.In this paper,fermented black tea wine was prepared by liquid fermentation with black tea as raw material.And the clarification,deployment and aroma analysis of fermented tea wine were carried out.The main conclusions are as follows:(1)Choose angel wine yeast as the fermented yeast.Through the response surface optimization experiment,the optimum technological conditions were as follows: the tea extraction temperature was 85 ?,the ratio of material to liquid was 1:40,the inoculation amount of yeast was 0.31%,the amount of sugar was 9.60%,the fermentation temperature was 27.5°C.In this condition,the tea wine is yellow-orange,transparent and delicious.It has both tea aroma and bouquet.The sensory score of the product is 8.0,total acid content is 2.3g/L,alcohol degree is 6.5%vol,sugar content is2.9%,reducing sugar content is 0.51mg/mL,tea polyphenols content is686.118mg/kg.(2)Through the pilot test,we can see that the fermentation conditions of tea wine were suitable for fermenting tank fermentation.The optimum oxygenation time of fermentation tank was 24 h,and the optimum fermentation time of tea wine was 6 days.(3)Chitosan,diatomaceous earth and bentonite all had certain clarification effect on tea wine.The optimum dosage and clarification time were 0.1g/L 24 h,0.9g/L 36 h and 0.7g/L 36 h.The best clarifying agent was chitosan,and the light transmission rate was up to 99%.The optimum amount of sugar was 30g/100 mL,and the addition amount of citric acid was 0.12g/100 mL.After the deployment,the tea wine was sweet and sour moderate,both tea aroma and bouquet,the sensory score is 9.4 points.(4)There were 49 kinds of substances in the tea wine product.There were three kinds of aldehydes,accounting for 0.613%;fourteen kinds of alcohols,accounting for74.138%,of which the ethanol accounted for 46.094%;ten kinds of esters,accounting for5.787%;three kinds of ketone,accounting for 1.033%;six kinds of olefins,accounting for 2.468%;three kinds of acids,accounting for 2.64%;ten kinds of other aromatic and heterocyclic.The main aroma substances were phenylethanol,isoamylol,2-methyl-1-butanol,ethyl octanoate and so on.The aroma components of the fermented tea wine were significantly different from the tea juice.The main aroma components were changed from aldehydes and alcohols to alcohols and esters.Clarification and deployment had little effect on the tea wine aroma composition.