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Observations on the vinification of tea extracts
Author(s) -
Ekanayake Athula,
Chandradasa Palipana B.
Publication year - 1987
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740410110
Subject(s) - theaflavin , chemistry , food science , caffeine , theobromine , fermentation , polyphenol , sugar , xylose , ammonium , yeast , saccharomyces , saccharomyces cerevisiae , botany , biochemistry , biology , organic chemistry , antioxidant , endocrinology
Both clarified and unclarified aqueous tea extracts were subjected to fermentation by Saccharomyces cerevisiae var. Montrachet and by Saccharomyces bayanus after sweetening with sugar to 20° Brix. The theaflavin, caffeine and theobromine levels in the fermenting must fell progressively during 15 weeks. The soluble amino acids were reduced by >90% with S. bayanus in 1 week in the presence of added ammonium phosphate. The thearubigins remained unchanged. Marked astringency development was attributable to changes in the proportions of the soluble tea constituents. A few weeks of racking in barrels made of Berriya cordifolia reduced the astringency at the cost of liquor body. Interactions between oxidised polyphenols and proteins/polysaccharides were observed.