Research And Application Of Key Enzymes In Tea Wine Production

The tea is a traditional Chinese drink,the rice wine is one of the world's three major fermented wine.This study combines tea with wine song,as a new drink,rich in sugar,amino acids and a variety of antioxidant ingredients,with high nutritional health value."Song for the mother of wine,song for the bone of the wine,song for the soul of the wine".It can be seen that the quality of wine directly related to the quality of song,the enzyme is the main role of song,and the type and number of enzymes in the wine directly affect the flavor of wine.The quality of tea wine song has a direct impact on the quality of tea wine.Therefore,the research on the technological conditions and the technological conditions of tea wine production and the regulation of key enzyme activity are of great significance to the production of high quality tea wine.First in this study,the types and activities of the main enzymes in the tea wine song were identified,and found that the main enzymes were amylase,protease and polyphenol oxidase respectively by electrophoresis.The activity of the main enzyme was determined.The optimum enzyme activity was 310 U,the maximum enzyme activity of the protease was 312 U,the optimum enzyme activity of polysaccharide oxidase was 92 U.Then,the optimum conditions(Including inoculation amount,fermentation temperature,fermentation time and tea addition)of tea wine production were 3 ‰,and the best preparation temperature of tea wine was 40-45 ?.The best preparation time of tea wine song was 48 h,the best amount of tea was 8%.The optimum conditions were as follows: time 48 h,temperature 42 ?,tea addition amount 10%,inoculation amount 3 ‰,temperature had the greatest effect on amylase activity in tea wine song,followed by culture time,inoculation amount was minimal.Finally,the factors influencing the quality of tea wine(fermentation temperature,adding amount of tea wine,fermentation time,Chenfang process and saccharification process)were studied.It was found that the optimum amount of tea wine song was7%,the optimum temperature of tea wine fermentation was 35 ?.The best fermentation time was 6 days.Through the gas chromatogram can be seen,Chen Fang three months than Chen Fang a week of tea wine content of the main components increased,more rich in various components,the structure was more stable.From20 ?,the temperature rise to 50 ?,holding 10 minutes,and then heated to 60 ?,and the way of insulation 10 minutes was the best saccharification process.The optimum conditions for the production of tea wine were as follows: the fermentation temperature was 35 ?,the amount of wine was 5% and the fermentation time was 7days.