茶花酒酿造工艺研究

研究了茶花洒酿造工艺参数的选择、冷热处理对茶花酒透明度的影响以及普洱茶对茶花酒品质的增效作用.结果表明.茶花配比为6%,酵母繁殖旺盛时加入茶花、冷浸提7d以上时产品品质较高:茶花在用冷浸提且洒不加热的处理条件下能有效防止产品出现浑浊现象;茶花酒发酵过程中加入少量普洱茶能起到明显的增效作用.最后总结出茶花酒最佳酿造工艺流程,并对茶花洒产品品质进行了评价.

Study on brewing process of tea-flower wine

In the paper,optimal technical parameters,effects of cold and hot treatments on the transparency,and pu'er tea on the quality of tea-flower wine were studied.The results showed that the optimal technical parameters were: ratio of tea-flower 6%,addition time of tea-flower when the yeasts began to work,extraction time 7 days by cold water.Tea-flower wine would keep clear and transparent if tea-flower was extracted by cold water and tea-flower wine was not heated.Meantime,the quality of tea-flower wine was inc...