Study on Tea Wine Process of Liquid State Fermentation
To explore production of high quality tea wine,a series of fermentation experiments were performed. The superiority is reflected in the fermented tea wine sample from black tea. The best experimental design: Black tea to water ratio is 1∶100(weight/volume);distillers yeast addition is 6g/L;and sugar addition is 180 g/L. The best tea wine technology of liquid state fermentation: The whole tea leaves are fermented with tea soup for 15 days at 20℃;sugar addition is divided into 2 times. Factors that affect the quality of tea liquor from appreciable to subtle according to sensory evaluation: tea to water ratio,tea type,temperature,and sugar added time.
tea wine of liquid state fermentationfermentation processesquality of tea wineraw material of tea
NETL
NSTL
万方数据
维普
