苹果促发酵技术对夏暑红茶品质的影响  

The effects of applying apples in fermentation of summer black tea

作　　者：吴亮宇[1] 林金科[1,2] 赵文净[1] 孙平[1] 林艺端[1] 张明泽[1] 商虎[1] 葛国平[1] 肖慧[1] 沈久聪 

机构地区：[1]福建农林大学园艺学院,福建福州350002 [2]福建农林大学安溪茶学院,福建泉州362400 [3]福建屏南县茶叶技术服务中心,福建宁德352300

出　　处：《茶叶》2012年第4期214-219,共6页Journal of Tea

基　　金：福建省科学技术厅高校产学合作科技重大项目(2010N5003)

摘　　要：通过改进红茶发酵技术,降低夏暑红茶的苦涩味,提高夏暑茶品质,增加茶叶资源利用率和经济效益。在红茶的发酵过程中加入采摘后的苹果,利用苹果呼吸过程中释放的热量和香气成分,使发酵叶的温度保持在较高水平,促进红茶的发酵。加入苹果后,红茶发酵叶的温度比对照显著升高,内含物质发生了较为复杂的变化,有利于红茶品质的茶红素、茶黄素由于发酵时间的延长和供氧量的不足而下降,但是对茶叶品质不利的茶褐素含量也发生下降。在发酵过程中加入苹果可以降低苦涩味,提升茶叶的感官品质,同时也使部分茶样带有苹果的果香,形成其特有的风味。The aim of this research was to promote the quality of summer black tea by improving the termentation so as to increase the utilization and economic benefit of summer tea resource. Apples were applied to the fermentation process at high temperature of fermentation. The chemical transformation of components in black tea was complex. It showed theaflavins and thearubigins were both decreased due to insufficient oxygen as well as prolonging of fermentation, whereas the theabrownins was declined as well. Applying apples to fermentation process could reduce the bitterness and promote sensory quality of summer black tea.

关 键 词：红茶 发酵 品质 苦涩味 

分 类 号：TS272.52[农业科学—茶叶生产加工]