To explore the quality differences of Pu-erh ripe tea produced by different pile-fermentation methods,numerical control(NC)pile-fermentation and traditional pile-fermentation were used to process Pu-erh ripe tea samples.Correlation analysis,principal component analysis,and cluster analysis were conducted on sensory quality and main physicochemical components to explore the quality differences of Pu-erh ripe tea produced by the two pile-fermentation methods.The results showed that the overall sensory quality of NC pile-fermented samples was lower than that of traditional pile-fermented samples,and there were certain differences in the quality indexes of Pu-erh ripe tea fermented by the two methods.Also,there was a certain correlation between the quality indexes.The overall difference in the content of main physicochemical components between the Pu-erh ripe tea samples produced by NC pile-fermentation and traditional pile-fermentation,except for significant differences in water content,caffeine and phenol-ammonia ratio(p<0.05),there was no significant difference in other components,but there were differences.The results of principal component analysis showed that the comprehensive quality of Pu-erh ripe tea produced by traditional pile-fermentation was better than that by NC pile-fermentation.The results of this experiment can provide a certain theoretical basis for the research on the pile-fermentation technology and the processing of Pu-erh ripe tea.
关键词
普洱茶/普洱熟茶/渥堆/发酵方式/数控发酵/传统发酵/茶叶品质
Key words
Pu-erh tea/Pu-erh ripe tea/Pile-fermentation/Fermentation method/Numerical control pile-fermentation/Traditional pile-fermentation/Tea quality
维普
万方数据