摘要
[目的]分析比较不同发酵方式对六堡茶品质的影响。[方法]采用双蒸双压、冷发酵2种不同发酵方式处理六堡茶，考察其对六堡成品茶品质及内含物质的影响。[结果]分析表明，不同处理的六堡茶茶多酚、氨基酸、咖啡碱、水浸出物、茶红素、茶褐素均有极显著差异（P＜0．01），其感官和理化成分都表现出不同的产品特点，双蒸双压处理的六堡茶发酵程度、物质转化程度均低于冷发酵处理。[结论]研究可为丰富六堡茶的基础理论研究提供参考。
Abstract
Objective] The aim was to compare effects of different fermentation modes on quality of Liupao tea.[Method] The influences of two different fermentation modes which were “double steam by double compaction”and “cold fermentation” on quality and contents of Liupao tea were compared.[Result] Results showed that Liupao tea polyphenols, amino acids, caffeine, water extract, TRs, TBs of different treatments were significantly different(P<0.01).Its sensory and physiochemical components indicated different characteristics of products.Liupao tea’s fermentation and material transformation degree of “double steam by double compaction” were lower than that of “cold fermentation” processing. [Conclusion] The study can provide reference for enrich basic theory research of Liupao tea.
基金项目
广西科学研究与技术开发项目(桂科能159832－07)
国家科技期刊平台
NSTL
维普
万方数据