A Preliminary Study On The Dynamic Change Of Substance And Style Of Liquor In The Production Of Tiansheng Tea Wine

Tiansheng tea wine takes tea leaves and sucrose as its raw materials,and then fermented and distilled by microorganisms.The current research on tea wine is mainly based on fermented and configuration tea wine.However,there are few research reports on distilled tea wine,which makes the production of distilled tea wine lack of relevant data support leading to great restrictions on the development of distilled tea wine.In order to explore the changes of substances during the production of distilled tea wine,the experiment is aimed to provide the theoretical support to the production of tea wine by analyzing the changes of substances during the fermentation of Aspergillus coronii,the fermentation of tea wine,and the ultrasonic aging of tea wine.The major findings are as follows:(1)Through analyzing the influence of alcohol concentration,sodium chloride concentration,extraction time,extraction temperature on tea wine,the research discover the best conditions of detection for tea wine are:SPME incubation temperature is 35?;the time of extraction is 30 minutes,and the helium(purity is 99.99%)is taken as a carrier gas,with a flow rate of 1 m L·min-1;an initial temperature is 40?,and then the temperature should rise from 5?·min-1 to 200?for 5 minutes.(2)Detection of conditions about microbial growth,soluble sugars,proteins and other substances during tea fermentation are:the growth of Mycocystis coronatus conforms to the growth curve of a single colony,and finally it can arrive at 3·105 cfu·g-1 during the process of tea fermentation;soluble sugar content decreases from 7.21%to 5.63%,soluble protein decreases from 6.32%to 4.03%,water extract content is 28.5%during the process of fermentation,whereas its content increases from 4.9%to 29.90 after fermentation.At the same time the amino acid content decreases from 4.1%to 3.6%,and the organic acid content increases from 0.321%to 2.458%.During fermentation,the substances of microorganisms metabolize soluble sugars,proteins,amino acids,organic acids,water extracts make the fermented tea leaves have a significant improvement in color,taste and coordination.It enables the tea wine have unique characteristics by applying them in the process of fermentation of tea wine.(3)There are 56 substances which are detected in the samples of C-2,C-4,C-6,C-8,C-10,C-12,C-14.These substances include 17 ester substances,alcohol 13 kinds of substances,5 kinds of acids,4 kinds of olefins,including 5 kinds of phenols such as2-ethylphenol and guaiacol,12 kinds of substances such as nonanal and methylheptenone;In the samples of F-2?F-4,F-6,F-8,F-10,F-12,and F-14,71 substances were detected,including 19 ester substances and 19 alcohol substances.There are 6 kinds of acids,5 kinds of aldehyde,4 kinds of alkenes and phenols,and 14 kinds of other substances.By observing the material changes in the process of tea fermentation and wine production after the fermentation of tea leaves and the fermentation of them with coronarium goniformis,the influences of tea leaves on the subsequent fermentation of tea wine after the fermentation of coronarium goniformis are preliminarily understood.In addition,various fermentation methods in the experiment also provide theoretical and data support for the production of tea wine.(4)In the samples of FCT,FCB,CYT,CYB,CYG,and FCG,127 substances are detected,including 42 esters,17 alcohol,6 acids,and olefins 21 Species,15 kinds of aromatic substances,26 kinds of other substances(mainly containing aldehydes,ethers,phenols,etc.).The main esters are ethyl caprate,decyl acetate,isoamyl acetate,ethyl laurate,ethyl myristate,etc;it mainly contains isobutanol,isoamyl alcohol,linalool,a-terpineol,Nerol,geraniol and other alcohols;analysis of the composition of flavor compounds in wine samples and then analyze the correlation between different tea wines.During this process it is discovered that there are 21 flavor substances coexisting in tea wine,from which it is inferred that 21 kinds of substances are the skeleton components of the characteristics of tea and wine.83 kinds of flavor substances are detected in the samples FCT,FCB and FCG,of which 24 kinds of are coexisting substances.111 kinds of substances are detected in the samples CYB,CYG and CYT.Among them,there are 22 kinds of co-existing substances.The difference of the skeleton components in the tea wine is very small,indicating that the skeleton components of the tea wine are less affected by the fermentation of tea.(5)Explore the changes of materials in tea wine during the aging process:it is discovered that the total content of alcohol firstly decreases and then rises,the content decreases to 7.4%.moreover,the changes of esters,alkenes,furans,aromatics Substances and alkanes all presents almost in same trend which firstly decrease and then increase,and finally their total amount increase slightly.(6)The characteristics of tea wine present in the following aspects:each tea winesample shows good coordination.However the aroma of tea in CYG and FCG are more intense than the the rest of tea wine which are also have obvious aroma.Besides,the aromas of CYG and FCG are significantly stronger than the rest of wine samples in terms of mellow fragrance,grass fragrance and fruit fragrance.Therefore,FCG and CYG perform better than other tea wines.However,the other tea wine change less than CYG and FCG since the aftertaste is getting shorter and shorter,and the tea and wine gradually become refreshing in the aging process of tea wine.During the aging process of tea wine,the mellow,tea,bitter and astringent flavors of the tea wine are light,and the intensity of its fruity and grassy aromas show irregular changes,indicating that the aging process have an impact on the overall style of the tea wine.