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《Guangdong Agricultural Sciences》 2011-05
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Study on brewing process of tea-flower wine

PANG Shi,ZHAO Chao-yi,MIAO Ai-qing,LI Jia-xian,LAI Zhao-xiang,SUN Shi-li,LING Cai-jing(Tea Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China)  
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 increased by pu'er tea during the fermentation.At last,the optimal brewing process of tea-flower wine was listed and the quality of tea-flower wine was evaluated.
【CateGory Index】: TS261.4
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