配制型茶酒稳定性研究

Research on the Stability of Blending Tea Wine

对配制型茶酒的稳定性进行了研究,结果表明,无论是以高粱酒还是浓香型白酒浸泡,以绿茶为原料的茶酒中茶多酚含量衰减最多,分别为26%和19%,其次是翠芽,分别为9.2%和3.5%,最后是红茶,分别为3.1%和1.2%;相对无氧的环境条件可有效防止茶酒中茶多酚类物质的氧化;避光、低温的贮藏条件能有效的预防茶酒中茶多酚类物质的衰减;添加0.14‰的JA澄清剂可除去翠芽茶酒和绿茶茶酒中80%的沉淀;添加0.1‰的JA澄清剂可去除红茶茶酒中90%的沉淀。

The stability of blending tea wine was studied. The results suggested that whether the solvent was Kaoliang liquor or Luzhou-flavor liquor, tea polyphenols in the tea wine would reduce in the storage. As green tea was used, tea polyphenols in tea wine reduced at the most （26 % in Kaoliang liquor and 19 % in Luzhou-flavor liquor）. As Cuiya was used, tea polyphenols reduced by 9.2 % and 3.5 % respectively. As red tea was used, tea polyphenols reduced by 3.1% and 1.2 % respectively. Anaerobic environment, dark, and low temperature could effectively prevent the oxidation and the reduction of tea polyphenols in tea wine during the storage. The addition of 0.14 ‰ JA clarifier could remove almost 80 % precipitate in Cuiya tea wine and green tea wine, and the addition of0.1%r JA clarifier could remove 90 % precipitate in red tea wine.