Fermentation process optimization and chemical composition analysis on black tea wine

Abstract

In this study, the fermentation process of black tea wine was optimized, and the changes in catechins, organic acids, and aroma components during fermentation were investigated. The optimal fermentation conditions for tea wine were determined as follows: the addition of 15% sucrose and 0.75% tea leaves, and a fermentation temperature of 25 ºC. Under the optimal conditions, the alcohol content and sensory evaluation score of tea wine were 8.9 %ABV and 88, respectively. The contents of catechins and organic acids in tea wine were 21.29 mg/L and 3.68 mg/mL, which were 1.32-fold and 10.51-fold higher than those of tea infusion, respectively. L-malic acid was the main organic acid in tea wine, which accounted for 56.3% of the total amount of organic acids. A total number of 34 and 33 kinds of aroma components were detected in tea wine and tea infusion, respectively. The main aroma components of tea wine were esters and alcohols, which accounted for 39.7% and 45.9% of the total amount of aroma components, respectively, while the main aroma components of tea infusion were esters and aldehydes, accounting for 34.6% and 33.2%, respectively.

Widely targeted metabolomics analysis reveals the formation of nonvolatile flavor qualities during oolong tea manufacturing: a case study of Jinguanyin

“…Organic acids can affect the taste properties of tea as buffering agents of bitterness and astringency, which are pivotal intermediate products of carbohydrate catabolism (42)(43)(44). The total organic acid content followed an up-down-up trend and decreased in BF (Figure 7B), indicating essential physiological transformations of carbohydrates in oolong tea processing, consistent with the conclusion of the study that organic acids are related to the degree of fermentation, with heavier fermentation resulting in higher content (45).…”

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

“…The organic combination of tea and wine produces a distinctive tea scent and multiple physiological functions, as well as promotes the diversification of wine. 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.…”