Influence of different sugar sources, nitrogen sources and inocula on the quality characteristics of apple tea wine

Abstract

An infusion of tea leaves was prepared using 4 g tea/100 mL of the apple juice, ameliorated with different sugar sources, supplemented with different nitrogen sources and inoculated with 5% incola (Saccharomyces cerevisiae var. ellipsoideus, consortia 1 and consortia 2). The highest rate of fermentation and ethanol were found in the apple tea wine having sucrose as a sugar source, while apple juice concentrate as a sugar source gave the highest total phenols, caffeine content and overall acceptability. Higher alcohols, volatile acidity and antioxidant activity were the highest in honey as a sugar source. Apple tea wine having DAHP as a nitrogen source documented the highest ethanol, caffeine content and overall acceptability, lowest higher alcohols, whereas peptone as a nitrogen source had the highest total phenols. Among the different types of inocula, for most of the parameters there were non‐significant differences. However, must inoculated with S. cerevisiae var. ellipsoideus for the preparation of apple tea wine resulted in the highest fermentation efficiency, ethanol and overall acceptability but the lowest volatile acidity. Apple tea wine prepared by ameliorating the apple tea must with apple juice concentrate, DAHP and inoculated with S. cerevisiae var. ellipsoideus was rated as the best. Copyright © 2017 The Institute of Brewing & Distilling

Fermentation process optimization and chemical composition analysis on black tea wine

“…Fermented tea wine is made by alcoholic yeast fermentation of tea and other raw material. Due to the lack of sugar in tea leaves, carbon source should be supplemented in fermentation, such as sucrose, rice, sorghum, and fruit [8][9][10] . Therefore, it is important for tea wine to optimize the concentration of the raw materials.…”

Measurement of catechin and gallic acid in tea wine with HPLC

“…Fermented tea wine is made by adding sugar or juice to tea, which is then fermented with yeast or koji to produce tea wine with low alcoholic content (Zhang et al, 2008). Zhang et al (2008) added pear juice to Tieguanyin tea to produce tea with light pear aroma through fermentation with active dry yeast; Qiu (2010) added apple juice to tea, then fermented special yeast for grape wine, using low-grade green and black tea as raw material; Ma (2014) fermented green tea containing sugarcane juice with grape wine yeast, producing tea wine with sugarcane aroma; He et al (2015) produced Pu'er tea wine with the semi-solid fermentation process by adding xiaoqu and using Pu’er tea and rice as raw material; Joshi and Kumar (2017) produced high quality apple tea wine by fermenting apple juice tea with Saccharomyces cerevisiae and oval yeast.…”

Physicochemical characteristics, sensory quality, and antioxidant properties of Paochung tea infusion brewed in cold water

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