中国茶叶2026，Vol.48Issue(3)：70-77,8.
葡萄茯茶酒制作工艺研究
Research on the Production Process of Grape Fuzhuan Brick Tea Wine
摘要
Abstract
This study was aimed to investigate the optimal production process for grape Fuzhuan brick tea wine,in order to develop a novel,nutritious and health-beneficial beverage that combines the distinctive flavor of Fuzhuan brick tea with the aromatic characteristics of wine.Using Fuzhuan brick tea and grapes as the main raw materials,the optimum processing parameters of fermented tea wine mixed with grape juice were investigated through single factor and or-thogonal test methods.These methods were applied to the addition of grape juice,the tea to water ratio,the initial sugar concentration,the fermenter addition,and the combined sensory scores.The results show that the best quality grape Fuzhuan brick tea wine(92.0)was produced when the grape juice and Fuzhuan brick tea ratio was 1∶1,the tea to water ratio was 1∶30,the initial sugar concentration was 20％,and the fermenter addition was 0.2％.This wine featured both grape fruity aroma and Fu tea flavor,had an alcohol content of 12.2％,and a tea polyphenol content of 554.46 mg/kg.The total acid was 3.51g/L,and the hygiene indexes of the fermented tea wine all met the national safety standards.The study provided a theoretical basis for the development of fruit tea wines,and provided new ideas for the development of new Fu tea products.关键词
葡萄/茯茶/果茶酒/发酵工艺Key words
grape/Fuzhuan brick tea/fruit tea wine/fermentation technology分类
轻工纺织引用本文复制引用
程晓梅,李艳,袁月,常娜,尹旭超,费睿心,梁艳,谢满超,纪昌中..葡萄茯茶酒制作工艺研究[J].中国茶叶,2026,48(3):70-77,8.基金项目
陕西省教育厅重点科学研究计划项目(25JU001)、陕西省教育厅科技计划项目(23JY002)、安康市秦创原"科学家+工程师"队伍建设项目(AK2023PD-KXJ-20)、安康学院横向项目(2024AYHX0012)、大学生创新创业训练计划项目(S202411397082、202311397010)、安康市科学技术研究发展计划项目(AK2025-NY-31) （25JU001）
