Liu Yanbo, Mengge Liu, Zhang Pengpeng, Liu Wenxi, Yang Chong, Cui Jiayi, Li Haideng, Pan Chunmei
Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, China.
Henan Province Brewing Special Grain Development and Application Engineering Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, China.
PeerJ. 2025 May 9;13:e19357. doi: 10.7717/peerj.19357. eCollection 2025.
In this study, Xinyang Maojian tea and orange peel were used as raw materials to brew health wine with orange and tea flavors.
Based on a single factor, the response surface method was used to optimize the fermentation of orange peel tea wine. Material volume ratio, yeast addition, fermentation temperature, fermentation time, and sucrose addition were used as the single-factor variables. The fermentation conditions of orange peel tea wine obtained by this method provide a theoretical basis for the development and utilization of tea wine and orange peel, which can promote the development of the tea wine market.
The results showed that the material volume ratio of orange peel juice to tea juice was 1:3, the yeast addition amount was 4.9%, the fermentation temperature was 29 °C, the fermentation time was 7 d, and the sucrose addition amount was 29%. The main change indexes in the fermentation process of orange peel tea wine were determined, and the results were consistent with the fermentation law of orange peel tea wine. The contents of total flavonoids and total phenols in orange peel tea wine were 0.48 and 2.32 mg/mL, respectively, and were obtained using spectrophotometry and the Folin-Ciocalteu (F-C) method. The scavenging rate of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals was 90.8%, and the scavenging rate of ·OH radicals was 77.3%. A total of 26 flavor compounds were detected by gas chromatography-mass spectrometry (GC-MS). The main aroma compounds were ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol, phenylethyl alcohol, acetic acid, n-hexadecanoic acid, 2,4-di-tert-butylphenol, and other compounds.
The resulting orange peel tea wine was transparent, yellow in color, harmonious in flavor, and had certain health benefits, including strong antioxidant properties. The results of this study provide the theoretical basis for the research and development of tea wine.
本研究以信阳毛尖茶和陈皮为原料，酿造具有橙香和茶味的保健酒。
基于单因素，采用响应面法优化陈皮茶酒的发酵工艺。以料液比、酵母添加量、发酵温度、发酵时间和蔗糖添加量作为单因素变量。该方法所得陈皮茶酒的发酵条件为茶酒及陈皮的开发利用提供了理论依据，可推动茶酒市场的发展。
结果表明，陈皮汁与茶汁的料液比为1:3，酵母添加量为4.9%，发酵温度为29℃，发酵时间为7 d，蔗糖添加量为29%。测定了陈皮茶酒发酵过程中的主要变化指标，结果与陈皮茶酒的发酵规律一致。采用分光光度法和福林-酚（F-C）法测得陈皮茶酒中总黄酮和总酚的含量分别为0.48和2.32 mg/mL。2,2-二苯基-1-苦基肼（DPPH）自由基清除率为90.8%，·OH自由基清除率为77.3%。通过气相色谱-质谱联用（GC-MS）共检测出26种风味化合物。主要香气成分有乙醇、3-甲基-1-丁醇、2-甲基-1-丙醇、苯乙醇、乙酸、正十六烷酸、2,4-二叔丁基苯酚等化合物。
所得陈皮茶酒澄清透明，色泽呈黄色，风味协调，具有一定的保健功效，包括较强的抗氧化性能。本研究结果为茶酒的研发提供了理论依据。
