Spring tea,summer tea,and autumn tea from Xinyang Maojian were used as the main raw materials.Adding sucrose and yeast for fermentation to prepare tea wine.Mainly investigated the changes in physical and chemical indicators,antioxidant properties,and sensory aspects of tea wine fermented from tea leaves at different picking periods,and their impact on the quality of tea wine.The results showed that the best tea product suitable for preparing tea wine was summer tea,with physical and chemical indicators such as alcohol content of 7.6%vol,total acid of 2.13 g/L,reducing sugar of 0.10 mg/mL,tea polyphenols of 1.84 mg/mL,free amino acids of 0.101 mg/mL,caffeine of 0.205 mg/mL,and catechins of 0.253 mg/mL.The tea wine fermented with summer tea has the best antioxidant effect,with a DPPH·clearance rate of 65.45%,ABTS+·clearance rate of 42.53%,super-oxide anion clearance rate of 84.92%,and iron ion reduction ability of 2.058.It could reduce the harm of free radicals to the human body and endowed the tea wine with certain health benefits.The tea wine fermented with summer tea presents a light yellow color with slight precipitation,and has a pure and pleasant aroma.It has a rich taste and harmonious flavor,which is of great significance for improving the utilization rate of Xinyang Mao-jian and improving the quality of tea wine.
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