红茶发酵影响因素及品质调控技术研究进展

红茶是我国主要的消费茶类之一,其加工步骤为萎凋、揉捻、发酵和干燥,其中发酵是红茶品质特征形成的关键环节。关于红茶发酵过程中影响因素及品质调控技术,已有文献表明,多酚类物质含量及组成比例、酶种类及其活性、温度、湿度、pH,以及发酵过程中微生物等内部及环境因素均会影响红茶品质特征化合物的形成,从而影响其品质。目前常用的品质调控技术主要包括新发酵技术、冷冻萎凋技术、外源酶技术以及光质。未来研究重点将是优化红茶适制品种培育、环境因子间的交互作用机制、微生物对红茶发酵品质的影响机制和加工设备智能化等方面,因此本文通过对红茶发酵影响因素及品质调控技术的研究进展进行综述,以期为提升红茶的滋味品质和推进红茶新研究进展提供借鉴与参考。

Research progress on influencing factors and quality control technology of black tea fermentation

Black tea is the main type of tea consumed in China. Fermentation is a key link in the formation of black tea characteristics and quality, and also an important factor affecting the formation of black tea quality. A review of existing literature shows that the content and proportion of polyphenols, enzyme types and activities, temperature, humidity, pH and microorganisms in the fermentation process can affect the content and proportion of main taste components in black tea, and thus affect its quality. This study discussed the main factors affecting the fermentation of black tea and the influence of these key factors on the taste quality of black tea, and prospected the development trend of the control technology of black tea taste quality, in order to provide reference for improving the taste quality of black tea.