摘要
对发酵型茶酒生产工艺进行研究。通过单因素试验,确定较优的工艺条件为:发酵茶汁蔗糖浓度200g/L,接种量1‰,发酵时间120h,茶酒的酒精浓度为8%vol,残糖量为2.5～4g/L;茶酒兼有茶香与醇香的风味。
The production techniques of fermented tea liqueur were investigated. The optimum technical conditions were determined as follows by single factor test： the sugar content of fermented tea juice was 200 g/L, yeast inoculating quantity was 1 ‰, and fermentation time was 120 h. The alcohol content of the produced tea liqueur was 8 %vol and its residual sugar content was 2.5～4 g/L. In addition, tea liqueur had both tea flavor and mellow flavor.
出处
《酿酒科技》
2010年第6期72-74,共3页
Liquor-Making Science & Technology
关键词
茶酒
生产工艺
发酵
绿茶
tea liqueur
production techniques
fermentation
green tea
