Development of a new type of Anhua black tea and its application: Black tea wine

Qin, Yang; Yuan, Zi-jie; Feng‐ying, Yang; Yu, Yong

doi:10.1111/jfpp.15862

Cited by 7 publications

(6 citation statements)

References 38 publications

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“…Xia et al [ 105 ] found that ultrasonic treatment was superior to traditional methods in extracting tea polyphenols, caffeine, theanine, and aromatic compounds. In their research, Qin et al [ 106 ] employed ultrasonic techniques to produce a rice-flavored tea wine using Anhua black tea, which was enriched with probiotics to decrease blood lipid levels. The investigation revealed that ultrasonic parameters such as time, solid/liquid ratio, temperature, and power had an impact on the polyphenol concentration of the black tea wine.…”

Section: The Impact Of Ts On the Bioactive Compounds Present In Foodmentioning

confidence: 99%

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Abdulstar

Altemimi

Al‐Hilphy

2023

Foods

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Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat treatment, which typically requires prolonged exposure to high temperatures. This technique combines moderate heat treatment with acoustic energy to eliminate harmful microorganisms and enzymes in food products. Unlike conventional heat treatment, thermosonication utilizes short holding times, allowing for the preservation of food products’ phytochemical compounds and sensory characteristics. The benefits and challenges of this emerging technology, such as equipment cost, limited availability of data, inconsistent results, high energy consumption, and scale-up challenges, have been assessed, and the design process for using ultrasound in combination with mild thermal treatment has been discussed. TS has proven to be a promising technique for eliminating microorganisms and enzymes without compromising the nutritional or sensory quality of food products. Utilizing natural antimicrobial agents such as ascorbic acid, Nisin, and ε-polylysine (ε-PL) in combination with thermosonication is a promising approach to enhancing the safety and shelf life of food products. Further research is required to enhance the utilization of natural antimicrobial agents and to acquire a more comprehensive comprehension of their impact on the safety and quality of food products.

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Section: The Impact Of Ts On the Bioactive Compounds Present In Foodmentioning

confidence: 99%

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Abdulstar

Altemimi

Al‐Hilphy

2023

Foods

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“…Wang et al demonstrated that the fermented tea contained epigallocatechin gallate, epigallocatechin, and chlorogenic acid, which inhibit lipogenesis in mature 3T3-L1 adipocytes by stimulating adipose decompose ( 73 ). Qin et al fermented Anhua black tea with Monascus and Cystaphylococcus coronatum , resulting in many active substances in the fermented products, such as lovastatin, which had certain lipids lowering effects ( 74 ). Therefore, long-term drinking of microbial fermentation tea has a good role in medical care.…”

Section: Changes Of Biological Activity In Tea After Microbial Fermen...mentioning

confidence: 99%

Modulation effects of microorganisms on tea in fermentation

Shi

Qian

2022

Front. Nutr.

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Tea is a popular traditional drink and has been reported to exhibit various health-promoting effects because of its abundance of polyphenols. Among all the tea products, fermented tea accounts for the majority of tea consumption worldwide. Microbiota plays an important role in the fermentation of tea, which involves a series of reactions that modify the chemical constituents and thereby affect the flavor and bioactivities of tea. In the present review, the microorganisms involved in fermented tea and tea extracts in the recent studies were summarized and the modulation effects of microorganisms on tea in fermentation, including polyphenols composition and content, biological activities and sensory characteristics, were also critically reviewed. It is expected that the data summarized could provide some references for the development of microbial fermented tea drinks with specific nutrition and health benefits.

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“… 3 According to the brewing process, tea wines can be categorized into three groups such as sparkling, prepared, and fermented. The research mainly focuses on optimizing rice 4 and composite tea wines. 5 , 6 However, the studies on the fermentation of tea wine using pure tea juice have only analyzed the chemical composition, but no studies on the taste of tea wine are being reported.…”

Section: Introductionmentioning

confidence: 99%

Characterization of the Pure Black Tea Wine Fermentation Process by Electronic Nose and Tongue-Based Techniques with Nutritional Characteristics

et al. 2023

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Wine is an alcoholic beverage, consisting of several compounds in various ranges of concentrations. Wine quality is usually assessed by a sensory panel of trained personnel. Electronic tongues (e-tongues) and electronic noses (e-noses) have been established in recent years to assess the quality of beverages and foods. Response surface and electronic analysis tools were used to examine the quality of black tea wine. The results indicated the optimum initial sugar level (25 °Brix), yeast addition (0.5%), and fermentation temperature (25 °C) for Golden Peony black tea wine. The black tea wine produced under these conditions with 14.0% vol alcohol has as an orange-red color, full wine and tea flavor, and mild and mellow taste. The sourness of the wine was most affected by fermentation factorsyeast addition, fermentation temperature, and initial sugar level. Alcohols, aldehydes, ketones, and alkanes contributed to most of the volatile components under the influence of yeast addition and fermentation temperature. In contrast, nitrogen oxides, aromatics, and organic sulfides contributed under the influence of the initial sugar level. This study provided a facilitated strategy for obtaining the optimum black tea wine fermentation process through electronic nose and tongue-based techniques. The analysis of wines requires new technologies able to detect various different compounds simultaneously, providing worldwide information about the sample instead of information about specific compounds.

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Development of a new type of Anhua black tea and its application: Black tea wine

Abstract: Tea has been traditionally and widely consumed in China; black tea is among the six types of tea consumed in China (Görkem et al., 2021) and is processed through deep fermentation (Zhang, Wang,

Cited by 7 publications

References 38 publications

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Modulation effects of microorganisms on tea in fermentation

Characterization of the Pure Black Tea Wine Fermentation Process by Electronic Nose and Tongue-Based Techniques with Nutritional Characteristics

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