Tea Wine Research Articles

Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period

Tea wine has garnered significant attention due to its unique fusion of tea and wine flavors, as well as its alleged health benefits. This study aimed to investigate the effects of various treatments on the physicochemical properties of tea wine, including viable cell counts, pH, acidity, total ester content, tea polyphenol content, and volatile flavoring substances during the storage period. The findings indicated that tea wine subjected to low-temperature plasma (LTPS) treatment exhibited superior quality maintenance and an enhanced tea polyphenol content compared to untreated, UV-treated, and HTHP-treated tea wine. Analysis of volatile compounds revealed that the LTPS group exhibited the highest relative content of alcohols and esters (89.72%) during storage, thereby enhancing the fruity and sweet aroma of the tea wine. This study provides a theoretical basis for the application of low-temperature plasma technology in the storage of tea wine.

Dark Tea Wine Protects Against Metabolic Dysfunction-Associated Steatotic Liver Disease In Vivo Through Activating the Nrf2/HO-1 Antioxidant Signaling Pathway.

Metabolic dysfunction-associated steatotic liver disease (MASLD) is a complex and multifactorial disease. Dark tea exhibits great potential for various bioactivities for metabolic health. In this study, we aimed to evaluate therapeutic effects and the underlying mechanisms of dark tea wine (DTW) on MASLD with obesity. A rat model of MASLD was established by high-fat diet and administered with different doses of DTW as an intervention. The biomarkers of lipid metabolism and oxidative stress in rats were tested. The weight of organs and adipose tissues and the expressions of nuclear factor erythroid 2-like 2 (Nrf2) and heme oxygenase-1 (HO-1) were investigated based on the pathology and western blot analysis. We found that DTW enhanced antioxidant capacity via activating the Nrf2/HO-1 signaling pathway, further markedly triggering inhibition of weight gain, reduction of lipid dysfunction, and improvement of pathological characteristics to ameliorate MASLD induced by high-fat diet. These results suggest that DTW is a promising functional supplement for prevention and treatment of MASLD and obesity.

Dynamic changes of anthocyanins during ‘Ziyan’ tea wine processing

In this study, the dynamic changes of different anthocyanins in the processing of ‘Ziyan’ tea wine were investigated quantitatively. Results showed that six types of anthocyanins, namely petunidin, malvidin, pelargonidin, delphinidin, cyanidin and peonidin, as well as two co-pigmented substances, procyanidins and flavonoids, were detected in ‘Ziyan’ tea wine. As fermentation proceeded, the contents of petunidin, pelargonidin, delphinidin, cyanidin and peonidin decreased. Among them, petunidin, peonidin and pelargonidin showed a tendency of decreasing first, then increasing and finally decreasing, whereas delphinidin and cyanidin continued to decrease during fermentation. Variation trend of procyanidins and flavonoids was consistent with those of petunidin. Furthermore, metabolism of delphinidin, cyanidin and pelargonidin were main pathways responsible for the anthocyanin changes during ‘Ziyan’ tea wine processing. These findings suggested that the color of ‘Ziyan’ tea wine was achieved by the combination of various anthocyanins in different ratios and the co-pigmentation of procyanidins and flavonoids.

Characteristic Aroma Screening among Green Tea Varieties and Electronic Sensory Evaluation of Green Tea Wine

Characteristic Aroma Screening among Green Tea Varieties and Electronic Sensory Evaluation of Green Tea Wine

Dynamic changes in volatile components during dark tea wine processing

Tea wine is a beverage that combines the flavors of tea and wine with a variety of health benefits and has thus attracted widespread attention. However, few systematic studies have focused on dark tea wine, particularly on the dynamic changes in dark tea wine aroma. A sensory evaluation was conducted based on process optimization, and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was used to analyze the volatile components of dark tea wine. The results showed that dark tea wine gradually showed the sensory characteristics of wine as fermentation proceeded, presenting a strong and lasting herbal, spicy and sweet flavor. During fermentation, both the type and content of volatile components increased, especially higher alcohols and esters, which impart green, fruity, and sweet aromas. Aroma formation in dark tea wine occurs mainly during the late stages of fermentation. The monoterpenoid biosynthesis, fatty acid biosynthesis, lipoic acid metabolism, and phenylalanine metabolism pathways play roles in the unique aroma of dark tea wine. These results provide a theoretical basis for studying the aroma formation mechanism of dark tea wine and quality control of fermented dark tea wine in the future.

Dynamic changes in the major chemical and volatile components during the “Ziyan” tea wine processing

Among all types of tea beverage, tea wine uniquely combines the flavor of tea and wine, and its consumption is increasing in recent years. “Ziyan” tea wine is a new type of fermented tea wine rich in anthocyanins. The information about the dynamic changes of major chemical and volatile components in its processing is scarce. This study aimed to reveal the changes in sugar, total acids, catechins, anthocyanins and volatile components during “Ziyan” tea wine processing. Results showed that the total sugar, anthocyanin, and total catechins contents of the fermented tea wine were dramatically decreased, while epigallocatechin and epigallocatechin gallate retention remained high and the contents of caffeine and amino acids were not significantly impacted. 27 volatile fragrance compounds were generated during the fermentation process. Most of the volatile compounds in the tea leaves remain in the tea wine. The unique sweet and fruity aroma of “Ziyan” tea wine is mainly due to phenylethanol, octanoic acid, citric acid, and phenylacetaldehyde, which contain rosin, alcohol, etc. Overall, the findings provide systematic insights into the quality formation mechanism of “Ziyan” tea wine, especially in terms of aroma.

Characterization of the Pure Black Tea Wine Fermentation Process by Electronic Nose and Tongue-Based Techniques with Nutritional Characteristics.

Wine is an alcoholic beverage, consisting of several compounds in various ranges of concentrations. Wine quality is usually assessed by a sensory panel of trained personnel. Electronic tongues (e-tongues) and electronic noses (e-noses) have been established in recent years to assess the quality of beverages and foods. Response surface and electronic analysis tools were used to examine the quality of black tea wine. The results indicated the optimum initial sugar level (25 °Brix), yeast addition (0.5%), and fermentation temperature (25 °C) for Golden Peony black tea wine. The black tea wine produced under these conditions with 14.0% vol alcohol has as an orange-red color, full wine and tea flavor, and mild and mellow taste. The sourness of the wine was most affected by fermentation factors-yeast addition, fermentation temperature, and initial sugar level. Alcohols, aldehydes, ketones, and alkanes contributed to most of the volatile components under the influence of yeast addition and fermentation temperature. In contrast, nitrogen oxides, aromatics, and organic sulfides contributed under the influence of the initial sugar level. This study provided a facilitated strategy for obtaining the optimum black tea wine fermentation process through electronic nose and tongue-based techniques. The analysis of wines requires new technologies able to detect various different compounds simultaneously, providing worldwide information about the sample instead of information about specific compounds.

Optimisation of clarification process of glutinous rice tea wine, and its antioxidant activity

Glutinous rice tea wine is an alcoholic beverage with antioxidant function which has good market value. However, it is prone to turbidity and precipitation during storage. To improve the unstable quality of glutinous rice tea wine, pectinase is used to clarify it. Based on single factor test and response surface test, the optimal clarification process parameters of pectinase, including pectinase addition, enzymolysis temperature, and enzymolysis time were optimised. Then, the antioxidant activity of glutinous rice tea wine was determined. Results showed that the effect of three clarification treatments on the clarification of glutinous rice tea wine was in the order of pectinase addition > enzymolysis temperature > enzymolysis time, and the optimal clarification conditions were: pectinase addition was 0.4 mL/L, enzymolysis temperature was 40.3°C, and enzymolysis time was 120.2 min. Under the optimal condition, the transmittance of glutinous rice tea wine was 92.3%, while the half maximal inhibitory concentration (IC50) of glutinous rice tea wine on the scavenging rates of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH·), hydroxyl radical (·OH), and superoxide anion radical (O2-·) were 53.64, 41.18, and 66.56 mg/mL (ethanol content), respectively. Therefore, glutinous rice tea wine had certain antioxidant capacity and health promotion effect which provided a theoretical basis for improving the added value of medium- and low-grade teas.

Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine.

Tea is the main raw material for preparing tea wine. In this research, four types of tea wine were prepared using different categories of tea leaves, including green tea, oolong tea, black tea, and dark tea, and the comparative study looking their physicochemical, sensorial, and antioxidant profiles were carried out. The dynamic changes of total soluble solids, amino acids and ethanol concentrations, and pH were similar in four tea wines. The green tea wine (GTW) showed the highest consumption of total soluble solids and amino acids, and produced the highest concentrations of alcohol, malic, succinic, and lactic acid among all tea wines. The analysis of volatile components indicated the number and concentration of esters and alcohols increased significantly after fermentation of tea wines. GTW presented the highest volatile concentration, while oolong tea wine (OTW) showed the highest number of volatile compounds. GTW had the highest total catechins concentration of 404 mg/L and the highest ABTS value (1.63 mmol TEAC/mL), while OTW showed the highest DPPH value (1.00 mmol TEAC/mL). Moreover, OTW showed the highest score of sensory properties. Therefore, the types of tea leaves used in the tea wine production interfere in its bioactive composition, sensorial, and antioxidant properties.

Bioprocess optimization for production of apple tea wine: influence of different variables on the quality attributes

Bioprocess optimization for production of apple tea wine: influence of different variables on the quality attributes

Development of a new type of Anhua black tea and its application: Black tea wine

Anhua black tea is widely consumed in China. Traditional Anhua black tea is fermented by Eurotium cristatum. In this study, Monascus and E. cristatum were used during the fermentation process to develop a new type of black tea prepared using 10 g black tea, 6 ml E. cristatum suspension, and 4 ml Monascus suspension, with fermentation at 28°C for 4 days. This new type of Anhua black tea contained more probiotics from Monascus and E. cristatum than the traditional. Furthermore, we used this new black tea to develop wine using ultrasonic methods. The best extraction process for this product was with a solid–liquid ratio of 1.6%, ultrasonic time of 120 min, ultrasonic power of 300 W, and ultrasonic temperature of 50°C. Wine products made using new black tea contained several active substances, such as lovastatin, caffeine, and other several flavor components, resulting in improved taste and health-promoting effects. Novelty Impact Statement Monascus and Eurotium cristatum were used during the Anhua black tea fermentation process to produce a new type of tea, which was developed into a rice-flavored black tea wine product. The new type of Anhua black tea and black tea wine product, produced using technology involving cooperative fermentation of two probiotics, showed better performance than traditional products.

Fermentation process optimization and chemical composition analysis on black tea wine

In this study, the fermentation process of black tea wine was optimized, and the changes in catechins, organic acids, and aroma components during fermentation were investigated. The optimal fermentation conditions for tea wine were determined as follows: the addition of 15% sucrose and 0.75% tea leaves, and a fermentation temperature of 25 ºC. Under the optimal conditions, the alcohol content and sensory evaluation score of tea wine were 8.9 %ABV and 88, respectively. The contents of catechins and organic acids in tea wine were 21.29 mg/L and 3.68 mg/mL, which were 1.32-fold and 10.51-fold higher than those of tea infusion, respectively. L-malic acid was the main organic acid in tea wine, which accounted for 56.3% of the total amount of organic acids. A total number of 34 and 33 kinds of aroma components were detected in tea wine and tea infusion, respectively. The main aroma components of tea wine were esters and alcohols, which accounted for 39.7% and 45.9% of the total amount of aroma components, respectively, while the main aroma components of tea infusion were esters and aldehydes, accounting for 34.6% and 33.2%, respectively.

Proton-coupled electron transfer of catechin in tea wine: the enhanced mechanism of anti-oxidative capacity.

Tea wine is a Chinese traditional alcoholic drink made by cereal and tea leaves. It is rich in tea polyphenols, caffeine, amino acids, and protons and possesses various healthcare functions. In this work, electrochemical methods, as well as density functional theory (DFT) calculations, were adopted to reveal the proton-coupled electron-transfer process of catechin in tea wine. The electrochemical results showed that the catechin preferred hydrogen-bonding with ethanol and formed molecular clusters. Thus, the direct electron-transfer process of catechin changed to proton-coupled electron transfer. This procedure reduced the energy barrier of the redox reaction and enhanced the anti-oxidative capacity. Subsequently, DFT calculations were employed to explore the bond length, bond energy, and HOMO–LUMO energy gap of catechin, which confirmed the above-mentioned mechanism. Our work offers some positive value for the scientific promotion of traditional food and a greater understanding of the health mechanisms in terms of chemistry.

Effect of Artificial Ageing Using Different Wood Chips on Physico-chemical, Sensory and Antimicrobial Properties of Apple Tea Wine

Abstract: Freshly prepared apple tea wine (a combination of tea extract and apple juice) is having yeasty and dull flavour, which needs to be improved to increase the acceptability of this product. Therefore, an attempt has been made for artificial ageing of apple tea wine using different wood chips to improve its physico-chemical, sensory and antimicrobial attributes. Different types of wood chips (Quercus spp., Bombax spp. and Acacia spp.) were added respectively (2.5 g/L to the freshly prepared apple tea wine) and allowed for ageing in carboys for the six months at the room temperature. The influence of each wood species on physico-chemical, sensory and antimicrobial attributes was tested upto 6 months of storage. Storage intervals significantly affected all the physico-chemical attributes (except total sugars, volatile acidity, and antioxidant activity), whereas, the addition of wood chips affected titratable acidity, ethanol, higher alcohols, total phenols, and amino acid. Cluster analysis of the physico-chemical attributes data revealed the same and showed that storage intervals exerted more effect on the physico-chemical and antimicrobial properties of the apple tea wine rather than the wood chips. The antimicrobial activity of 6 months aged wine was low as compared to the fresh wine. Among all the wood chips, apple tea wine aged with Quercus spp. possesses a significantly higher score (according to desirability) than the wine aged with other wood chips and control. In nutshell, apple tea wine matured with Quercus spp. wood chips for 6 months were the best with improved physico-chemical and sensory attributes.

Measurement of catechin and gallic acid in tea wine with HPLC.

First a kind of fermented tea wine was prepared from Dancong tea. The content of four major catechins and gallic acid (EC, EGC, EGCG and ECG) in tea wine was measured with HPLC. The results showed that the content of EC, EGC, EGCG, ECG and catechins in tea wine decreased when compared with that before fermentation. The content of EC decreased the most, reaching 26.79%, while the content of GA changed the least with a decrease of only 13.56%. Nevertheless, tea wine still contains a relatively large amount of catechins, thus proper consumption of tea wine may be salubrious.

Influence of different sugar sources, nitrogen sources and inocula on the quality characteristics of apple tea wine

An infusion of tea leaves was prepared using 4 g tea/100 mL of the apple juice, ameliorated with different sugar sources, supplemented with different nitrogen sources and inoculated with 5% incola (Saccharomyces cerevisiae var. ellipsoideus, consortia 1 and consortia 2). The highest rate of fermentation and ethanol were found in the apple tea wine having sucrose as a sugar source, while apple juice concentrate as a sugar source gave the highest total phenols, caffeine content and overall acceptability. Higher alcohols, volatile acidity and antioxidant activity were the highest in honey as a sugar source. Apple tea wine having DAHP as a nitrogen source documented the highest ethanol, caffeine content and overall acceptability, lowest higher alcohols, whereas peptone as a nitrogen source had the highest total phenols. Among the different types of inocula, for most of the parameters there were non-significant differences. However, must inoculated with S. cerevisiae var. ellipsoideus for the preparation of apple tea wine resulted in the highest fermentation efficiency, ethanol and overall acceptability but the lowest volatile acidity. Apple tea wine prepared by ameliorating the apple tea must with apple juice concentrate, DAHP and inoculated with S. cerevisiae var. ellipsoideus was rated as the best. Copyright © 2017 The Institute of Brewing & Distilling

The effects of fermentation on the nutritional and medicinal improvement of green and oolong tea wine

The effects of fermentation on the nutritional and medicinal improvement of green and oolong tea wine

Production of Table Wine from Processed Tea Bags Using Different Strains of Saccharomyces cerevisiae

ABSTRACT Wine samples were produced from locally available tea infusions (Lipton tea, Top tea and Highland tea) using baker’s yeast (Saccharomyces cerevisiae By1) and yeast cultures from pineapple (S. cerevisiae Py6) and cocoa (S. cerevisiae CY43). Physicochemical analyses and microbial evaluation were undertaken during fermentation. Lipton tea wine produced, using baker’s yeast, pineapple yeast and cocoa yeast had highest alcoholic contents of 7.88%, 6.25% and 7.20%, respectively. Top tea wine produced using the same set of yeasts had highest alcoholic contents of 9.78%, 5.43 and 8.15% respectively, while Highland tea wine produced highest alcoholic contents of 9.78%, 7.07% and 7.61% respectively. Physicochemical analyses for all the wines produced showed that the specific gravity, total solids and pH of the must decreased as fermentation progressed while the titratable acidity remained constant throughout the must fermentation. Colony counts showed a high biomass of yeast cells that decreased as it tended towards the end of fermentation. Sensory analysis of the wines showed that Lipton and Top tea are the most acceptable organoleptically when compared with the commercial wine used as control although the three tested teas were not significantly different statistically. Baker’s yeast was rated as the best yeast for wine fermentation irrespective of the type of tea used. All the wines produced were generally accepted as they were scored above average. This study highlights the potential of using different tea infusions as alternatives to grape and other fruit musts in wine making. It also confirms that commercial yeasts such as baker’s yeast can be used in homemade wine production.

Production of tea vinegar by batch and semicontinuous fermentation

The fermented tea vinegar combines the beneficial properties of tea and vinegar. The complete fermentation takes 4 to 5weeks in a batch culture and thus can be shortened by semi continuous/ continuous fermentation using immobilized bacterial cells. In the present study, alcoholic fermentation of 1.0 and 1.5% tea infusions using Saccharomyces cerevisae G was carried out that resulted in 84.3 and 84.8% fermentation efficiency (FE) respectively. The batch vinegar fermentation of these wines with Acetobacter aceti NRRL 746 at the initial 1% acidity yielded 4.5 and 4.7% volatile acidity with 71.4 and 73% FE in 24days. The semi continuous fermentation using sugarcane bagasse adsorbeded A.aceti cells produced 4.4% of volatile acidity from 1.5% tea wine (8.9% ethanol and 1.0% acidity), in 9 flow cycles, each of 4h duration in a fermentation column at 50ml/h. In the scale up process, 600ml 1.5% tea wine produced 4.3% volatile acidity at 42.7% FE in 9 flow cycles of 12h duration each.

Production and analysis of lipton <i>Camellia sinensis</i> wine

Wine was produced from lipton (yellow label) brand of tea and analysed for its pH, specific gravity, alcohol, total acidity, fixed acidity, vitamin C, some inorganic ions, total dissolved solid (TDS), total suspended solutes (TSS), phytochemical and microbial contents as well as its sensory evaluation. The must had pH and specific gravity values of 4.7 and 1.2 respectively. The pH of the tea wine (4.2) was significantly (P≤0.05) lower than that of the must (4.7) showing an increase in acidity. The specific gravity of the wine (1.09) was significantly (P≤0.05) lower than that of the must (1.2) showing a decrease in solute (sugar) content and an increase in alcohol content. The alcohol of the wine was 10.5% while total acidity, fixed acidity and volatile contents (as tartaric acid) were 0.97g/100mL, 0.96g/100mL and 0.01g/100mL, respectively. The ascorbic acid (Vitamin C) content of the wine was 0.01mg/100mL. The Fe 2+ , Ca 2+ , Mg 2+ , So 4 2- , PO 4 3- and NO 3 contents (ppm) were 1.5, 49.5, 20.5, 29.0, 0.19 and 2.0 respectively. The TDS and TSS contents (ppm) were 1.0 x 10 5 and 1.5 x 10 5 , respectively, and the wine was a white wine. Results of the phytochemical analysis showed that the wine contained alkaloids, saponins, flavonoids, and tannins while the microbial analysis did not show any microbial growth. Sensory evaluation of the wine showed that it was generally accepted. The results showed that the wine was safe and also generally accepted. Bio-Research Vol. 3(1) 2005: 35-38