不同发酵方式对六堡茶品质的影响研究

Effects of Different Fermentation Modes on Quality of Liupao Tea

[目的]分析比较不同发酵方式对六堡茶品质的影响。[方法]采用双蒸双压、冷发酵2种不同发酵方式处理六堡茶,考察其对六堡成品茶品质及内含物质的影响。[结果]分析表明,不同处理的六堡茶茶多酚、氨基酸、咖啡碱、水浸出物、茶红素、茶褐素均有极显著差异(P<0.01),其感官和理化成分都表现出不同的产品特点,双蒸双压处理的六堡茶发酵程度、物质转化程度均低于冷发酵处理。[结论]研究可为丰富六堡茶的基础理论研究提供参考。

Objective] The aim was to compare effects of different fermentation modes on quality of Liupao tea.[Method] The influences of two different fermentation modes which were “double steam by double compaction”and “cold fermentation” on quality and contents of Liupao tea were compared.[Result] Results showed that Liupao tea polyphenols, amino acids, caffeine, water extract, TRs, TBs of different treatments were significantly different（P〈0.01）.Its sensory and physiochemical components indicated different characteristics of products.Liupao tea’s fermentation and material transformation degree of “double steam by double compaction” were lower than that of “cold fermentation” processing. [Conclusion] The study can provide reference for enrich basic theory research of Liupao tea.