为确定红茶果醋的最佳工艺参数，本试验以红茶、石榴为原料，接种酵母菌、醋酸菌进行发酵。在单因素实验的基础上，以茶果汁比、酵母菌接种量、加糖量为因素进行酒精发酵阶段的正交实验，以初始酒精度、醋酸菌接种量、发酵温度为因素进行醋酸发酵阶段的正交实验。结果表明：优化后的最佳工艺条件为：酒精发酵阶段，微波浸提4 min，茶水比5:100，茶果汁比1:5，酵母菌接种量0.2%，加糖量16 g/100 mL；醋酸发酵阶段，装瓶量30%，初始酒精度7% vol，醋酸菌接种量12%，30 ℃发酵。在此条件下，发酵的红茶果醋总酸含量为6.48 g/100 mL、茶多酚含量为397.85 mg/L，富含16种氨基酸，总含量为5.93 mg/mL，其中必需氨基酸占总含量的38.45%，其色泽明亮、香气协和、风味独特，理化及卫生指标符合国家相关标准。本研究结果可为红茶果醋的开发和工业化生产提供理论依据。

In order to determine the best technological parameters of black tea fruit vinegar, black tea and pomegranate were used as raw materials in this study, yeast and acetic acid bacteria were inoculated for fermentation. Based on the single factor experiments, the orthogonal experiment of alcohol fermentation stage was carried out with tea juice ratio, yeast inoculation amount and sugar content as factors, and the orthogonal experiment of acetic acid fermentation stage was carried out with the initial alcohol precision, acetic acid bacteria inoculation amount and fermentation temperature as factors. The results showed that the optimal fermentation conditions were as follows: in alcohol fermentation stage, microwave extraction was 4 minutes, the ratio of tea to water was 5:100, the ratio of tea to juice was 1:5, yeast inoculation amount was 0.2%, sugar addition amount was 16 g/100 mL; in acetic acid fermentation stage, bottling amount was 30%, initial ethanol content was 7% vol, acetic acid bacteria inoculation amount was 12%, fermentation at 30 ℃. Under the optimized conditions, the total acid ofblack tea fruit vinegar was 6.48 g/100 mL, and the content of tea polyphenols was 397.85 mg/L. It was rich in 16 kinds of amino acids, and the total content was 5.93 mg/mL, among which the essential amino acids accounted for 38.45% of the total content. Its color was bright, aroma was harmonious, flavor was unique, the physical and chemical and health indicators met the relevant national standards. It provided a theoretical basis for the development and industrial production of black tea vinegar.

贵州省科技支撑计划项目（黔科合支撑[2019]2371号）