五指山绿茶酒的研制

以五指山绿茶为原料，研究绿茶汁的浸提工艺和绿茶酒的发酵工艺。通过单因素试验．确定最佳浸提条件为：茶水比i：70（g／mL），浸提温度85%，浸提10min，所得的茶汁感官品质良好。通过正交实验优化得到绿茶酒的最佳发酵工艺条件为：酵母接种量0．05％，蔗糖添加量190g／L，初始pH值4．0，发酵温度28℃。在此条件下生产的绿茶酒色泽黄绿透明；酒香淡雅，茶香怡人；酒体丰满，酸甜适口；具有本品独特的风格。

Development of Wuzhishan Green Tea Wine

The optimal extraction condition of green tea juice and the fermentation process of green tea wine were studied using Wuzhishan green tea as material. Single factor experiment revealed that a good sensory quality of tea juice was obtained under a ratio of tea weight to water volume of 1 ： 70 （g/mL）, an extraction temperature of 85℃ and an extraction time of 10 min. The fermentation process for making extraction green tea wine was optimized through orthogonal experiments. The result showed that high quality of green tea wines could be produced when fermentation was conduced under the following conditions such as yeast inoculation of 0.05%, sucrose content of 190 g/L, initial pH value of 4.0 and fermentation temperature of 28℃. The resulting tea wine presented yellow-green and transparent color, quietly elegant bouquet and pleasant aroma with unique style of this product.