CAJ | 학술논문

通过改进红茶发酵技术，降低夏暑红茶的苦涩味，提高夏暑茶品质，增加茶叶资源利用率和经济效益。在红茶的发酵过程中加入采摘后的苹果，利用苹果呼吸过程中释放的热量和香气成分，使发酵叶的温度保持在较高水平，促进红茶的发酵。加入苹果后，红茶发酵叶的温度比对照显著升高，内含物质发生了较为复杂的变化，有利于红茶品质的茶红素、茶黄素由于发酵时间的延长和供氧量的不足而下降，但是对茶叶品质不利的茶褐素含量也发生下降。在发酵过程中加入苹果可以降低苦涩味，提升茶叶的感官品质，同时也使部分茶样带有苹果的果香，形成其特有的风味。
통과개진홍다발효기술，강저하서홍다적고삽미，제고하서다품질，증가다협자원이용솔화경제효익。재홍다적발효과정중가입채적후적평과，이용평과호흡과정중석방적열량화향기성분，사발효협적온도보지재교고수평，촉진홍다적발효。가입평과후，홍다발효협적온도비대조현저승고，내함물질발생료교위복잡적변화，유리우홍다품질적다홍소、다황소유우발효시간적연장화공양량적불족이하강，단시대다협품질불리적다갈소함량야발생하강。재발효과정중가입평과가이강저고삽미，제승다협적감관품질，동시야사부분다양대유평과적과향，형성기특유적풍미。
The aim of this research was to promote the quality of summer black tea by improving the termentation so as to increase the utilization and economic benefit of summer tea resource. Apples were applied to the fermentation process at high temperature of fermentation. The chemical transformation of components in black tea was complex. It showed theaflavins and thearubigins were both decreased due to insufficient oxygen as well as prolonging of fermentation, whereas the theabrownins was declined as well. Applying apples to fermentation process could reduce the bitterness and promote sensory quality of summer black tea.