渥堆

微生物对普洱茶渥堆过程中特定风味成分变化的影响

Influence of Microorganisms on Certain Flavor Chemicals of Puer Tea During Its Piling

制茶工艺一般包括杀青、揉捻、渥堆和干燥四道工序。

Tea process generally includes fixing , rolling , pile and dry , four processes .

普洱茶渥堆发酵过程中理化指标的变化研究

Study on Variation of Physics and Chemistry Index During Pile-Fermentation of Puerh-Tea

黑茶渥堆（堆积发酵）过程中微生物种群的变化

Variation of the Microorganism Groups During the Pile-fermentation of Dark Green Tea

渥堆过程中主要微生物对云南普洱茶品质形成的研究

Study on Main Microbes on Quality Formation of Yunnan Puer Tea during Pile-fermentation Process

研究了云南普洱茶渥堆过程中主要生化成分及水浸出物等含量的变化。

Variations on the contents of main components were investigated during pile-fermentation processing of Yunnan Puer tea .

普洱生茶由于没有经过渥堆发酵等工艺的处理，其耐储藏性较好。

Pu'er raw tea bear a good storage ability as it is not treated by fermenting process etc.

小叶种夏秋茶渥堆加工过程中香气成分研究

Analysis of the Aroma Components in the Pile-Fermentation of Small Leaf Tea Picked in Summer and Autumn

云南不同产地晒青茶渥堆过程中茶多酚的变化研究

The Variation of Tea Polyphenol during the Pile-Fermentation Process of Sun-dried Green Teas from different Regions in Yunnan

茶黄素含量和渥堆堆温一样，均是先增加后下降的变化趋势。

Ottawa piles of theaflavins content and temperature , as are first increased and then decreased in the .

云南普洱茶渥堆过程中生化成分的变化及其与品质形成的关系

Variations of Main Biochemical Components and Their Relations to Quality Formation during Pile-fermentation Process of Yunnan Puer Tea

本研究表明，渥堆程度对普洱茶中的水解酶和氧化酶活性有重要影响，适度渥堆有利于普洱茶品质与功能的提高。

Therefore , proper pile-fermentation process will be of benefit to the improvement of quality and functions of Pu'er tea .

熟茶：以云南大叶种晒青毛茶为原料，经过渥堆发酵等工艺加工而成的茶称为熟茶。

Cooked tea : is a tea made of Shaiqinmao tea leaves of Yunnan big leaves species treated by fermenting process .

茶红素在在渥堆初期之前均相对比较稳定，但在渥堆中后期迅速下降。

Thearubigins early in the pile-fermentation were relatively stable before , but the rapid decline in the late heap in Ottawa .

茶红素的含量基本上是加工前期变化不明显，在渥堆的中后期下降。

Red pigment content of tea is basically a pre-processing did not change significantly , in Ottawa heap in the late fall .

过氧化物酶热稳定性较强，杀青后还有一部分酶活性，在渥堆过程中逐渐下降消失。

Strong thermal stability of peroxidase , there are still some activity after fixation , in the process decreased Ottawa pile disappear .

渥堆过程中多酚氧化酶活性先迅速上升后下降然后又上升，整体呈上升趋势。

Ottawa heap PPO activity during the first increased and then decreased rapidly and then rose again , the overall upward trend .

四川康砖茶渥堆样中形态学鉴定结果显示存在曲霉属、毛霉属、枝霉属、根霉属四大类真菌的12种真菌。

Morphological study showed that there are 12 kinds of fungi from Aspergillus , Mucor , Thamnidium , Rhizopus four categories . 3 .

淀粉酶、蛋白酶活性在渥堆前期逐渐上升，渥堆后期逐渐下降，在渥堆中期活性最大，也是与微生物的代谢活动有关。

Amylase , protease activity increased gradually in early Ottawa heap , pile decreased late in the third turn when the maximum activity , but also with the metabolic activities of microorganisms .

现代的普洱茶生产中，渥堆发酵是生产普洱茶的关键工序，其工序中的微生物种类和数量直接影响普洱茶风味的形成，因此，微生物在普洱熟茶的生产中起着极其重要的作用。

In the current fermentation of Puer tea , pile-fermentation is the key process in which microbial populations have great effect on flavor compound . So microorganisms play an important role in the fermentation of Puer ripe tea .

原料香气成分主要以萜烯醇类为主，渥堆发酵结束后，出堆香气中醇类，醛类，酮类大量减少，酚类少量增加，出堆茶则以甲氧基苯类和萜烯类为主。

Raw materials mainly terpene alcohols aroma components , after the result of the pile fermentation , the appearance of the pile of aroma substantial reduction in alcohols , aldehydes , ketones , phenols , have slightly increased with a pile of tea with methoxy benzene and terpenes .