发酵型茶叶酒生产工艺的研究
Liquor-Making Science & Technology（2010）
Abstract
对发酵型茶酒生产工艺进行研究。通过单因素试验,确定较优的工艺条件为:发酵茶汁蔗糖浓度200g/L,接种量1‰,发酵时间120h,茶酒的酒精浓度为8%vol,残糖量为2.5～4g/L;茶酒兼有茶香与醇香的风味。
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Key words
green tea,fermentation,production techniques,tea liqueur
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