茶叶科学2016，Vol.36Issue(3)：293-300,8.
绿茶对红曲黄酒酿造品质及寒热性影响研究
Effects of Green Tea on the Quality and Cold-hot Natures of Hongqu Glutinous Rice Wine during Fermentation
摘要
Abstract
In order to provide theoretical basis and technical support to reduce the hot nature of Hongqu glutinous rice wine, effects of green tea on quality and cold-hot natures of Hongqu glutinous rice wine during fermentation were studied. The results showed that the flavor was improved, the acidification was inhibited, the hot nature was reduced by adding green tea during fermentation. The most suitable content of green tea was 1.0‰. The liquor yield of tea rice wine increased by 12%. The total acid content was reduced by 9.65%. The total phenol content was increased by 13.3%, and the cold-hot index was reduced by 43.09% as compared with the traditional Hongqu glutinous rice wine. The produced tea rice wine had the mild nature, suitable taste, the coordinated aroma and the typical flavor of rice wine, which was an essential basis for further research.关键词
红曲黄酒/绿茶/寒热性/风味/抑制酸化Key words
Hongqu glutinous rice wine/green tea/cold-hot natures/flavor/inhibit acidification分类
轻工纺织引用本文复制引用
梁璋成,何志刚,刘淑梅,林晓姿,李维新..绿茶对红曲黄酒酿造品质及寒热性影响研究[J].茶叶科学,2016,36(3):293-300,8.基金项目
福建省属公益类科研院所基本科研专项（2014R1015-10）、福建省农业科学院科技创新团队建设基金（No. CXTD-2-1319）。 （）
