CAJ | 학술논문

以五指山绿茶为原料，研究绿茶汁的浸提工艺和绿茶酒的发酵工艺。通过单因素试验，确定最佳浸提条件为：茶水比1∶70(g/mL)，浸提温度85℃，浸提10 min，所得的茶汁感官品质良好。通过正交实验优化得到绿茶酒的最佳发酵工艺条件为：酵母接种量0.05%，蔗糖添加量190 g/L，初始pH值4.0，发酵温度28℃。在此条件下生产的绿茶酒色泽黄绿透明；酒香淡雅，茶香怡人；酒体丰满，酸甜适口；具有本品独特的风格。
이오지산록다위원료，연구록다즙적침제공예화록다주적발효공예。통과단인소시험，학정최가침제조건위：다수비1∶70(g/mL)，침제온도85℃，침제10 min，소득적다즙감관품질량호。통과정교실험우화득도록다주적최가발효공예조건위：효모접충량0.05%，자당첨가량190 g/L，초시pH치4.0，발효온도28℃。재차조건하생산적록다주색택황록투명；주향담아，다향이인；주체봉만，산첨괄구；구유본품독특적풍격。
The optimal extraction condition of green tea juice and the fermentation process of green tea wine were studied using Wuzhishan green tea as material. Single factor experiment revealed that a good sensory quality of tea juice was obtained under a ratio of tea weight to water volume of 1∶70 (g/mL), an extraction temperature of 85℃ and an extraction time of 10 min. The fermentation process for making extraction green tea wine was optimized through orthogonal experiments. The result showed that high quality of green tea wines could be produced when fermentation was conduced under the following conditions such as yeast inoculation of 0.05%, sucrose content of 190 g/L, initial pH value of 4.0 and fermentation temperature of 28℃. The resulting tea wine presented yellow-green and transparent color, quietly elegant bouquet and pleasant aroma with unique style of this product.