Abstract: Using Fu tea as the raw material, Fu tea wine was produced through crushing, extraction, filtration, antibacterial treatment, followed by the addition of sugar and fermentation agent, constant temperature fermentation, and pasteurization. The effects of the tea-to-water ratio, yeast inoculum, and initial sugar content on the fermentation of Fu tea wine were studied through single-factor and orthogonal tests, and the optimal preparation parameters were determined combined with sensory evaluation and other indicators. The results showed that the quality of the Fu tea wine was optimal when the tea-to-water ratio was 1∶40 (g∶mL), the yeast inoculum was 0.3%, the initial sugar content was 18%, and fermentation was conducted at 28 ℃ for 6 days. Under these conditions, the sensory score of the Fu tea wine reached 91 points, with an alcohol content of 10.1%, a tea polyphenol content of 1 102.97 mg/kg, a sugar content of 5.5%, and a total acid content of 4.71 g/L (calculated as tartaric acid). All indicators were harmonious and stable, and coliform bacteria were not detected, complying with national safety standards for fermented wines. The Fu tea wine was clear and transparent without sediment, with an aroma combining wine and tea notes, a full body, moderate sweetness and acidity, and a long-lasting tea flavor.

Key words: orthogonal test, Fu tea wine, fermentation process optimization, quality evaluation