Optimization of brewing process and antioxidant activity of citrus and tea wine
To improve the sensory quality of citrus and tea wine,the citrus and tea wine was prepared with citrus juice and instant tea powder as raw materials,and the brewing process of citrus and tea wine was optimized through single factor experiments and response surface methodology experi-ments,and the antioxidant activity was determined.The results showed that the citrus and tea wine with light brown and transparent color,rich wine and tea aroma,and mellow taste was obtained under the conditions of instant tea powder addition 1.7％,initial sugar content 22％,Saccharomyces cerevisiae(1.3×109 CFU/ml)inoculum 0.04％and fermentation temperature 20 ℃.Under the condition,the sensory score and alcohol content of the citrus tea wine were 94.2 and 10.6％vol,respectively.The 50％of maximal effect concentration(EC50)of the citrus and tea wine for scavenging DPPH·and·OH were 40.82 mg/ml and 18.73 mg/ml,respectively.To sum up,a citrus and tea wine with good flavor and certain antioxidant activity was brewed with citrus juice and instant tea powder as raw material,which had certain market application prospect.
citrus and tea winesensory scorealcohol contentantioxidant activity
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