葡萄茯茶酒制作工艺研究OA

This study was aimed to investigate the optimal production process for grape Fuzhuan brick tea wine,in order to develop a novel,nutritious and health-beneficial beverage that combines the distinctive flavor of Fuzhuan brick tea with the aromatic characteristics of wine.Using Fuzhuan brick tea and grapes as the main raw materials,the optimum processing parameters of fermented tea wine mixed with grape juice were investigated through single factor and or-thogonal test methods.These methods were applied to the addition of grape juice,the tea to water ratio,the initial sugar concentration,the fermenter addition,and the combined sensory scores.The results show that the best quality grape Fuzhuan brick tea wine(92.0)was produced when the grape juice and Fuzhuan brick tea ratio was 1∶1,the tea to water ratio was 1∶30,the initial sugar concentration was 20％,and the fermenter addition was 0.2％.This wine featured both grape fruity aroma and Fu tea flavor,had an alcohol content of 12.2％,and a tea polyphenol content of 554.46 mg/kg.The total acid was 3.51g/L,and the hygiene indexes of the fermented tea wine all met the national safety standards.The study provided a theoretical basis for the development of fruit tea wines,and provided new ideas for the development of new Fu tea products.