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

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

doi:10.3389/fnut.2023.1110803

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

Front Nutr. 2023 Feb 7:10:1110803. doi: 10.3389/fnut.2023.1110803. eCollection 2023.

Authors

Chun Zou¹, De-Quan Chen^{1

2}, Hua-Feng He³, Yi-Bin Huang^{1

4}, Zhi-Hui Feng¹, Jian-Xin Chen¹, Fang Wang¹, Yong-Quan Xu¹, Jun-Feng Yin¹

Affiliations

¹ Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China.
² Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China.
³ School of Pharmacy, Jining Medical University, Jining, China.
⁴ College of Tea Science, Guizhou University, Guiyang, China.

Abstract

Introduction: Tea is the main raw material for preparing tea wine.

Methods: 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.

Results: 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.

Discussion: Therefore, the types of tea leaves used in the tea wine production interfere in its bioactive composition, sensorial, and antioxidant properties.

Keywords: antioxidant activity; catechins; organic acids; sensory properties; tea wine; volatile components.