Abstract:

Tea infusion derived from microwave-assisted extraction was used as main raw material for fermented tea wine production and for the fermentation, apple juice was added to tea infusion as adjunct. Single factor and orthogonal array design methods were employed to optimize some technological parameters for tea infusion fermentation. Fermentation temperature of 20 ℃, mixing ratio for tea infusion and apple juice of 1:3 (V/V), initial pH of 3.5 and inoculum (Angel branded special yeast for fruit wine fermentation) size of 3% were found optimal and the optimal tea type was black tea. The alcohol content in the fermentation broth obtained under the optimized fermentation conditions was approximately 11%, and the sensory quality was good, and the physiochemical and microbiological indexes met the requirements of relevant national standards. Moreover, the optimized fermentation conditions were validated to reliable. Additions of compound sweet 0.05%, rice wine flavor 0.25%, black tea flavor 0.50%, vanillin 0.2% and ethylmaltol 0.2% to the fermentation broth gave a tea-flavored, elegant and aromatic product.

Key words: fermented tea wine, fermentation technology, orthogonal array design, sensory evaluation, blending