Effect of fermentation degree on flavor quality of Jiuquhongmei tea

doi:10.16178/j.issn.0528-9017.20240876

Abstract

Abstract:

Jiuquhongmei tea has unique flavor and quality，which is inseparable from the continuous innovation of processing technology. To explore the influence of different degrees of fermentation on the flavor quality of Jiuquhongmei tea，this paper compared the sensory quality and the content of flavor chemical substances of Jiuquhongmei tea produced by four processing techniques with different degrees of fermentation—natural fermentation process，machine fermentation 2 h process （light fermentation），machine fermentation 4 h process （medium fermentation），machine fermentation 6 h process （heavy fermentation）. The results showed that the sensory quality of Jiuquhongmei tea processed by the medium fermentation process of "fermentation for 4 h，fermentation temperature 29 ℃，relative humidity 95%" was better，the color of the soup was slightly darker orange，the taste was sweeter，the aroma was thicker，and the quality of Jiuquhongmei tea processed by light fermentation process and heavy fermentation process was second. Compared with the control （natural fermentation process），the tea polyphenol content of the machine fermentation process was significantly（p<0.05） lower than that of the control. Amino acid，water extract，theaflavin （TF），theaflavin-3-gallate （TF-3-G），theaflavin-3'-gallate （TF-3'-G） and theaflavin-3，3'-gallate （TF-3，3'-G） contents were significantly higher than those of the control group. Moreover，the content of tea polyphenols in the medium fermentation process was significantly lower than that in the light fermentation process. TF，TF-3-G，TF-3'-G and TF-3，3'-G were significantly higher than those of light fermentation process. And there was no significant difference in theaflavins content between medium fermentation process and heavy fermentation process. In conclusion，the medium fermentation process of "fermentation 4 h，fermentation temperature 29 ℃，relative humidity 95%" can significantly improve the flavor quality of Jiuquhongmei tea，and provide theoretical basis for quality control of Jiuquhongmei tea.

Key words: Jiuquhongmei tea, machine fermentation, natural fermentation, processing, quality, flavor chemicals

CLC Number:

S571.1

CUI Hongchun, SHI Daliang, YE Min, BAI Peixian, ZHAO Yun, ZHANG Jianyong. Effect of fermentation degree on flavor quality of Jiuquhongmei tea[J]. Journal of Zhejiang Agricultural Sciences, 2026, 67(2): 463-469.

Figures/Tables 7

References 13

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处理	外形（25%）		汤色（10%）		香气（25%）		滋味（30%）		叶底（10%）		总分
处理	评语	评分	评语	评分	评语	评分	评语	评分	评语	评分	总分
自然发酵	尚紧细，有锋芽，尚乌润	88	黄较亮	89.5	尚纯，有青气，稍闷	78	尚醇，略涩	79	尚红亮	82	82.35
机器发酵2 h工艺	较紧细，略弯，有锋芽，乌较润	89	橙黄亮	91.5	尚浓纯，稍青闷	84	较醇和	86	尚红匀，较亮	86	86.80
机器发酵4 h工艺	较紧细，略弯，有锋芽，乌较润	89	橙黄稍深	91.0	较浓纯，带甜香	86	较甜醇	88	尚红匀，较亮	85	87.75
机器发酵6 h工艺	较紧细，略弯，有锋芽，乌较润	89	橙红亮	91.5	尚浓纯，稍青	85	尚醇和，微涩	82	尚红匀，尚亮	84	85.65

处理	外形（25%）		汤色（10%）		香气（25%）		滋味（30%）		叶底（10%）		总分
处理	评语	评分	评语	评分	评语	评分	评语	评分	评语	评分	总分
自然发酵	尚紧细，有锋芽，尚乌润	88	黄较亮	89.5	尚纯，有青气，稍闷	78	尚醇，略涩	79	尚红亮	82	82.35
机器发酵2 h工艺	较紧细，略弯，有锋芽，乌较润	89	橙黄亮	91.5	尚浓纯，稍青闷	84	较醇和	86	尚红匀，较亮	86	86.80
机器发酵4 h工艺	较紧细，略弯，有锋芽，乌较润	89	橙黄稍深	91.0	较浓纯，带甜香	86	较甜醇	88	尚红匀，较亮	85	87.75
机器发酵6 h工艺	较紧细，略弯，有锋芽，乌较润	89	橙红亮	91.5	尚浓纯，稍青	85	尚醇和，微涩	82	尚红匀，尚亮	84	85.65

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