Characterization of the Pure Black Tea Wine Fermentation Process by Electronic Nose and Tongue-Based Techniques with Nutritional Characteristics

Jing Chen; Bo Lin; Feng-Jin Zheng; Xiao-Chun Fang; Er-Fang Ren; Fei-Fei Wu; Krishan K Verma; Gan-Lin Chen

doi:10.1021/acsomega.3c00862

Characterization of the Pure Black Tea Wine Fermentation Process by Electronic Nose and Tongue-Based Techniques with Nutritional Characteristics

ACS Omega. 2023 Mar 22;8(13):12538-12547. doi: 10.1021/acsomega.3c00862. eCollection 2023 Apr 4.

Authors

Jing Chen^{1

2}, Bo Lin^{2

3}, Feng-Jin Zheng^{2

3}, Xiao-Chun Fang^{2

3}, Er-Fang Ren⁴, Fei-Fei Wu^{1

2}, Krishan K Verma⁵, Gan-Lin Chen^{2

3

6}

Affiliations

¹ Guangxi South Subtropical Agricultural Research Institute, Longzhou 532400, Guangxi, China.
² Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China.
³ Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530 007, Guangxi, China.
⁴ Guangxi Subtropical Crops Research Institute, Guangxi Subtropical Fruits Processing Research Center of Engineering Technology, Nanning 530001, Guangxi, China.
⁵ Key Laboratory of Sugarcane Biotechnology and Genetic Improvement (Guangxi), Ministry of Agriculture and Rural Affairs Guangxi Key Laboratory of Sugarcane Genetic Improvement Sugarcane Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China.
⁶ School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning 530 006, Guangxi, China.

Abstract

Wine is an alcoholic beverage, consisting of several compounds in various ranges of concentrations. Wine quality is usually assessed by a sensory panel of trained personnel. Electronic tongues (e-tongues) and electronic noses (e-noses) have been established in recent years to assess the quality of beverages and foods. Response surface and electronic analysis tools were used to examine the quality of black tea wine. The results indicated the optimum initial sugar level (25 °Brix), yeast addition (0.5%), and fermentation temperature (25 °C) for Golden Peony black tea wine. The black tea wine produced under these conditions with 14.0% vol alcohol has as an orange-red color, full wine and tea flavor, and mild and mellow taste. The sourness of the wine was most affected by fermentation factors-yeast addition, fermentation temperature, and initial sugar level. Alcohols, aldehydes, ketones, and alkanes contributed to most of the volatile components under the influence of yeast addition and fermentation temperature. In contrast, nitrogen oxides, aromatics, and organic sulfides contributed under the influence of the initial sugar level. This study provided a facilitated strategy for obtaining the optimum black tea wine fermentation process through electronic nose and tongue-based techniques. The analysis of wines requires new technologies able to detect various different compounds simultaneously, providing worldwide information about the sample instead of information about specific compounds.