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

• DOI: 10.1016/j.lwt.2023.115273
• Publication Date: 2023-09-09T03:46:23Z
• Authors: Wei Xu; Xiaoxuan Wang; Wenbao Jia; Binhan Wen; Siyu Liao; Yiqiao Zhao; Qian Tang; Keke Li; Yajie Hua; Yang Yang; Tunyaluk Bouphun; Yao Zou
• Keywords: Aroma of wine; Wine fault; Aging of wine; Fermentation in winemaking

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