摘要
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.
出处
《酿酒科技》
2011年第2期29-31,共3页
Liquor-Making Science & Technology
基金
湄科合字[2009]13茶酒新产品开发及生产工艺研究
关键词
茶酒
茶多酚
衰减
沉淀
tea wine
tea polyphenols
reduction
precipitate