CAJ | 학술논문

发酵是红茶品质形成的重要工序之一，发酵过程中温度、湿度、通氧量等环境因素是影响红茶发酵品质的重要因素，大量研究报道通过严格调控发酵温度、湿度、通氧量以提高红茶品质，另一些研究报道则通过冷冻发酵、超高压、悬浮、添加外源酶等新技术手段以达到提高红茶发酵品质，缩短发酵时间的目的。在发酵适度的判断依据和手段也是目前红茶发酵技术研究的重要内容，大量研究证明茶黄素、茶红素、茶褐素的变化直接反映发酵进程，电子鼻、电子舌以及分光光度法等手段的研究运用，试图取代常规感官判定方法，以准确鉴定发酵适度，使红茶发酵工序向自动化、标准化迈进。本文从红茶发酵化学成分变化、红茶发酵影响因子、红茶发酵新技术和程度判断技术等方面对红茶品质控制技术的研究进展进行综述，以期为技术人员在提高红茶品质方面提供参考。
발효시홍다품질형성적중요공서지일，발효과정중온도、습도、통양량등배경인소시영향홍다발효품질적중요인소，대량연구보도통과엄격조공발효온도、습도、통양량이제고홍다품질，령일사연구보도칙통과냉동발효、초고압、현부、첨가외원매등신기술수단이체도제고홍다발효품질，축단발효시간적목적。재발효괄도적판단의거화수단야시목전홍다발효기술연구적중요내용，대량연구증명다황소、다홍소、다갈소적변화직접반영발효진정，전자비、전자설이급분광광도법등수단적연구운용，시도취대상규감관판정방법，이준학감정발효괄도，사홍다발효공서향자동화、표준화매진。본문종홍다발효화학성분변화、홍다발효영향인자、홍다발효신기술화정도판단기술등방면대홍다품질공제기술적연구진전진행종술，이기위기술인원재제고홍다품질방면제공삼고。
It has been found that fermentation is one of the important procedures that can influence the qual-ity of black tea after long term researches on biochemical changes during the black tea process. During the fermentation process, traditional technologies of fermentation strictly control the environmental factors (eg, temperature, humidity and oxygen volume) to modify quality of black tea, while new technologies of fermenta-tion spend shorter time on significantly improving the quality of black tea by advanced methods such as frozen fermentation, high pressure, suspension, exogenous enzyme addition and so on. Approaching the end of fer-mentation, timely termination of fermentation is the key to improve the quality of black tea, which is mainly determined by organoleptic appraisals currently, but as more and more studies showed that TF, TR and TB di-rectly reflected the fermentation level, electronic nose, electronic tongue and spectrophotometer had been ap-plied, which had made fermentation procedure more automatic and standardized. In this paper, chemical com-position changes during fermentation, influence factors of fermentation, new technologies of fermentation and fermentation degree judgement technologies were reviewed for providing reference to improve the quality of black tea.