摘要
采用两种酿酒酵母分别制备两种六堡茶发酵酒(即传统工艺六堡茶酒和现代工艺六堡茶酒),通过对比研究确定两种茶酒各自较适宜的发酵酵母,再经正交试验探究其最佳的发酵条件。结果表明,酿酒酵母SY制备的传统工艺六堡茶酒和酿酒酵母RW制备的现代工艺六堡茶酒感官评分相对较高,在此基础上经正交试验分析得出:采用酿酒酵母SY制备的传统工艺六堡茶酒的最佳工艺条件为茶水比1∶80(g/mL),浸提温度90℃,加糖量8%;采用酿酒酵母RW制备的现代工艺六堡茶酒的最佳工艺条件为茶水比1∶40(g/mL),浸提温度80℃,加糖量12%。所得传统工艺六堡茶酒橙黄透亮、香气馥郁,现代工艺六堡茶酒汤色红浓、陈香显露。两种茶酒产品兼有茶香和酒香,各具特点,可为六堡茶酒的研究和应用提供参考。
The comparative study explored the fermentation effect of saccharomyces cerevisiae SY and RW by producing traditional craft Liupao tea wine and modern technical Liupao tea wine.Meanwhile,the results of orthogonal tests revealed the optimal brewing technology of two kinds of tea wine.The results showed that traditional craft Liupao tea wine manufactured from saccharomyces cerevisiae SY and modern technical Liupao tea wine made from saccharomyces cerevisiae RW had higher scores.With this result,orthogonal tests turned out that the optimal fermentation conditions of traditional craft Liupao tea wine were solid-liquid ratio of 1∶80(g/mL),extraction temperature of 90℃,and sugar addition of 8%,and the ones of modern technical Liupao tea wine were solid-liquid ratio 1∶40(g/mL),extraction temperature 80℃,and sugar addition 12%.Traditional craft Liupao tea wine had a transparently and brightly orange-yellow color and fragrant aroma.Modern technical Liupao tea wine had a red-thick color and typically aging aroma.The two products contained their characteristics both of tea and wine aromas,providing a valuable reference for the research and application of Liupao tea wine.
作者
黄菡
马蕊
梁远祥
安丰轩
刘萍萍
HUANG Han;MA Rui;LIANG Yuanxiang;AN Fengxuan;LIU Pinging(Guangxi Vocational&Technical College,Nanning 530226)
出处
《食品工业》
CAS
2023年第8期13-18,共6页
The Food Industry
关键词
茶酒
六堡茶
酿酒酵母
发酵酒
tea wine
Liupao tea
saccharomyces cerevisiae
fermented wine
作者简介
通信作者:马蕊。
