Research Of Fermentation Technology Of Green Tea Wine

Green tea wine contains the green tea taste and wine flavoring,the functionality of green tea wine is anti-oxidative,enhancing the body immunity,anti-aging.The meaning of development of green tea wine is increasing the usage of green tea leaves and offering more options of wines in the market.This research used the liquid fermentation method to deal with the low-class green tea leaves(An kang,Shann xi)and tested the component changes during the whole fermentation to offer data for green tea wine development.Results:1.Optimization:green tea leaves 4g/L,sugar 200g/L,honey 50g/L,wine yeast inoculation quantity 5‰,temperature 28℃.After 10 days fermentation,the pH is 3.52,the content of soluble solids is 4.9%,alcohol is 12.5(V/V),chroma is 0.175,sensory evaluation is 93.The color of the wine is transparent and green and yellow,tthe aroma is nice.The stability of low temperature of green tea wine is good,but the stability of biology and light oxidizing needs to be improved.2.During the green tea fermentation,the content of tea polyphenol increases 150%into 13.30mg/mL at the end of fermentation.Amounts of six types of catechins increase during fermentation,in detail,the contents of EGC,GCG,ECG,EC increase slightly,however,the contents of C and EGCGC increase 10.88 and 17.33-fold,respectively.After 60d aging,the green tea wine is clear,and pH is 3.6,sugar content is 4.9%,alcohol is 12.5(V/V),the content of tea polyphenol is 94.8g/L.The amounts of catechins are as follows:EGC 91.20μg/mL,C 140.73μg/mL,EC 22.20μg/mL,EGCG 138.97μg/mL,GCG 3.89μg/mL,ECG 18.23 μg/mL.The clarity is 94.8%,the chroma is 0.187,and the wine is stable.3.Favoring components are determined at different stages of fermentation and aging.The results indicate that there are 87,88 and 94 types of flavoring components in the wine,which accounts for 92.93%,98.26%and 91.87%of the overall volatile components,respectively.Alcohols account relatively high at all stages,and esterase decreases a lot after fermentation,but increases after aging.Acids decrease all the way along fermentation and aging.The contents of aldehydes,ketones,and phenolic substances are relatively low,but it changes a lot in the content and type.Hydrocarbons and their derivatives increase substantially in the aging stage.