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

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

IntroductionTea is the main raw material for preparing tea wine.MethodsIn 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 an...

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Bibliographic Details
Main Authors: Chun Zou, De-Quan Chen, Hua-Feng He, Yi-Bin Huang, Zhi-Hui Feng, Jian-Xin Chen, Fang Wang, Yong-Quan Xu, Jun-Feng Yin
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-02-01
Series:Frontiers in Nutrition
Subjects:
tea wine
organic acids
volatile components
catechins
antioxidant activity
sensory properties
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2023.1110803/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2023.1110803/full

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