渥堆对黑茶色泽形成的作用及适度判别分析  

Effect of Pile-fermentation on the Color Formation of Dark Tea and its Moderate Discrimination Analysis

作　　者：王辉 刘亚芹 郑东 周汉琛 黄建琴 雷攀登 WANG Hui;LIU Ya-qin;ZHENG Dong;ZHOU Han-chen;HUANG Jian-qin;LEI Pan-deng(Tea Research Institute,Anhui Academy of Agricultural Sciences,Huangshan 245000,China;Huangshan Tianfang Tea Co.,Ltd.,Huangshan 245000,China)

机构地区：[1]安徽省农业科学院茶叶研究所,安徽黄山245000 [2]黄山市天方茶叶有限公司,安徽黄山245000

出　　处：《中国茶叶加工》2022年第4期29-38,共10页China Tea Processing

基　　金：黄山市科技计划项目(2019KN-06);安徽省农业科学创新团队(2021YL036);国家现代农业产业技术体系建设专项项目(CARS-23)。

摘　　要：渥堆是黑茶品质形成的关键工序,快速准确判别渥堆程度,成为加工的关键。色泽作为品质评价的重要指标,在渥堆中变化大、直观性强,可用于渥堆程度的判别,为探究建立一种基于色泽变化判断渥堆程度的快速方法。实验开展了渥堆过程中叶与茶汤色泽变化的研究,结果表明:(1)渥堆中叶色整体由绿向黄变化,主要是色泽a、b值显著增加,叶脉色泽变化速率显著快于叶片,温度与含水量对渥堆叶色泽变化有显著影响,前者主要影响红色a值,后者主要影响L、a、b值;(2)渥堆中汤色由浅绿明亮向黄亮转变,主要是汤色b值显著增加,温度与汤色变化呈显著正相关,含水量无显著性影响;(3)叶片、叶脉a值与渥堆进程图像变化及感官品质形成呈现线性趋势关系,可用于建立色泽判别渥堆程度模型。结论:渥堆过程中叶色与汤色呈现显著向黄色转变,叶片、叶脉a值与渥堆进程呈现一定的线性趋势,基于此分别建立叶片、叶脉a值与感官审评结果相对应的评价模型:(1)y=-0.0872x^(2)+0.4086x+96.345(R^(2)=0.721);(2)y=-0.0247x^(2)+0.4996x+96.323(R^(2)=0.8577),通过渥堆中叶片、叶脉a值的快速测定,预测渥堆感官结果,能够快速辅助制茶师判别渥堆程度,对提升黑茶加工品质具有重要意义。Pile-fermentation is the key process for the formation of dark tea quality.Quick and accurate assessment of the degree of pile-fermentation is key to this processing.Color is an important indicator of quality evaluation.The significant color changes can be used to judge the pile-fermentation degree,which constitutes a basis for the exploration and establishment of a fast method for the assessment of pile-fermentation degree.The color change of pile-fermentation leaves and tea liquor were observed in the experiments.The results showed that:(1)The overall leaf color changed from green to yellow during the pile-fermentation process.And it's mainly due to the significant increase in the values of a and b.Besides,the color change rate of leaf veins was significantly faster than that of leaves.Temperature and water content had significant effects on the color change of pile-fermentation leaves.The former mainly affected the value of a,and the latter mainly affected the L,a and b value.(2)The color of tea liquor changed from light green and bright to yellow during pile-fermentation,which was mostly due to the significant increase of b value.The change of tea liquor color was positively correlated with temperature,but had no significant effect on water content.(3)The a value of leaves and veins showed a linear trend with image changes and sensory quality formation in the process of pile-fermentation,which can be used to establish a color discrimination model for the degree of pile-fermentation.Conclusion:The leaf color and soup color showed a significant change to yellow during the piling process,and the a value of leaves and veins shows a certain linear trend with the piling process.On this basis,an evaluation model corresponding to the sensory evaluation results of leaves and veins has been established:(1)y=-0.0872x^(2)+0.4086x+96.345(R^(2)=0.721);(2)y=-0.0247x^(2)+0.4996x+96.323(R^(2)=0.8577).Through the rapid determination of a value of leaves and veins in the pile,the sensory results of the pile can be predicted,whi

关 键 词：黑茶 渥堆 色泽变化 适度判别 

分 类 号：TS272.59[农业科学—茶叶生产加工]