酵母菌纯种发酵普洱茶初探

Influence of advantage Saccharomycetes to Puer tea fermentation

酵母菌是普洱茶发酵过程中的优势菌种之一,含有极丰富的对人体有益的营养物质、丰富的酶系统和生理活性物质,此外还能代谢产生VB1、VB2、Vc等物质,是形成普洱茶甘、滑、醇品质风格的重要因子。对从普洱茶渥堆发酵样品中分离出的5株优势酵母菌进行纯菌接种发酵试验,并对发酵后的茶样进行化学成分检测和感官评价,结果发现,酵母菌株Y5能将生茶的多酚值由28.33%降至14.54%,将茶褐素值由2.45%增至6.86%,在5株酵母菌发酵的茶样中,其茶褐素增幅最为显著。另外Y5发酵的茶样有香甜味,其滋味略苦,生津,有回甘,可以用来提高普洱茶的香气和滋味。

Saccharomycetes is a kind of dominant microbes in the process of Puer tea fermentation. It possesses enzymatic system, physiologicial active substances and rich nutrition which is helpful to human health, besides that, the Saccharomycetes can also produce vitamin B1, B2 and C etc and it is an important factor to form the Puer tea＇s sweet, slide and mellow quality. In this paper, raw tea was inoculated and fermented by five dominant yeast which had been screened from Puer tea samples. After fermentation, wedetected the strains＇ influence to the Puer tea fermentation through testing the content of chemical components and sensory evaluation. In the end, we found that the yeast strain Y5 can decrease the tea polyphenol of the raw tea from 28.33% to 14.54%, and increase the theabrownins from 2.45% to 6.86%. In addition, the raw tea fermented by Y5 has sweet smell and it tastes good. Thus, we can use the yeast Y5 to improve the flavour and fragrance of the Puer tea.