黑茶渥堆工艺研究进展

Research progress on pile-fermentation of dark tea

黑茶属于后发酵茶,渥堆是形成黑茶品质的关键性工序。文章详尽综述了近年来黑茶渥堆的研究进展,指出渥堆的实质是湿热环境、微生物及酶综合作用的结果,从黑茶香气、色泽、滋味等方面概述渥堆过程中功能成分的变化,提出利用接种微生物及添加外源物作为创新渥堆工艺的思路,讨论了包括翻堆设备、发酵罐在内的自动化渥堆车间的开发应用及面临的问题难点,以期为黑茶渥堆工艺的进一步探索提供方向。

Dark tea is one kind of peculiar post-fermented tea in China,while pile-fermentation was the key process for forming the quality.This review summarized the recent progress in pile-fermentation of dark tea including the essence of pile-fermentation,which was the result of the combination of hot-humid environment,microbial effect and enzyme action.The change of the aroma,color and taste of dark tea were analyzed by functional components in the process of pile-fermentation.Furthermore,the idea of using inoculated microorganisms and adding exogenous materials as innovative pile-fermentation,as well as the development and application of automated pilefermentation workshop including turning device and fermenter were put forward.Combined with the above aspects,the paper for the purpose of provide direction and opinion to the further research on pilefermentation of dark tea.