安徽农业科学2016，Vol.44Issue(18)：91-92,122,3.
不同发酵方式对六堡茶品质的影响研究
Effects of Different Fermentation Modes on Quality of Liupao Tea
摘要
Abstract
Objective] The aim was to compare effects of different fermentation modes on quality of Liupao tea.[Method] The influences of two different fermentation modes which were “double steam by double compaction”and “cold fermentation” on quality and contents of Liupao tea were compared.[Result] Results showed that Liupao tea polyphenols, amino acids, caffeine, water extract, TRs, TBs of different treatments were significantly different(P<0.01).Its sensory and physiochemical components indicated different characteristics of products.Liupao tea’s fermentation and material transformation degree of “double steam by double compaction” were lower than that of “cold fermentation” processing. [Conclusion] The study can provide reference for enrich basic theory research of Liupao tea.关键词
六堡茶/发酵方式/品质Key words
Liupao tea/Fermentation mode/Quality分类
农业科技引用本文复制引用
刘泽森,温立香,何梅珍,黎新荣,石荣强,黄寿辉,李建强,艾静汶..不同发酵方式对六堡茶品质的影响研究[J].安徽农业科学,2016,44(18):91-92,122,3.基金项目
广西科学研究与技术开发项目（桂科能159832－07）。 （）
