PREPARATION AND EVALUATION OF TEA CIDER
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Date
2014
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Abstract
ABSTRACT
Apple (Malus domestica Borkh.) is one of the most important temperate fruit crops of the world,
whereas, tea (Camellia sinensis L.) is the most important non-alcoholic beverage worldwide gaining further
popularity as a “health drink”. It is consumed as morning drink by 2/3rd of world population. Black tea is a rich
source of tannins, which are a group of astringent polyphenolic compounds such as flavonoids (theaflavin and
thearubigin) and others derivatives of polyphenols. Cider is a low alcoholic beverage prepared and consumed all
over the world. The polyphenols of tea can be utilized to improve the phenolics composition of cider by
fermenting the tea leaf extracts alongwith apple juice. Present investigations were carried out to prepare tea
cider. Musts prepared from different tea leaf extracts were fermented with two types of fermentation (with
Saccharomyces cerevisiae var. ellipsoideus and natural fermentation). Fermentability and rate of fermentation
was higher in apple tea wine having herbal tea than other tea, whereas, among the different concentrations of
tea, rate of fermentation was the highest in apple tea wine having 5 g tea. On the basis of physico-chemical,
antimicrobial and sensory quality characteristics, apple tea wine having 4 g CTC tea (fermented with
Saccharomyces cerevisiae var ellipsoideus) was the best. A preliminary experiment prior to conducting the
response surface methodology (RSM) was carried out to standardize the types of sugar sources, nitrogen sources
and inocula. Apple tea wine prepared by ameliorating the apple tea must with apple juice concentrate as a sugar
source, DAHP as a nitrogen source and inoculated with Saccharomyces cerevisiae var ellipsoideus was rated the
best on the basis of physicochemical and sensory quality characteristics. Standardization of tea concentration,
initial TSS, DAHP and sulphur dioxide concentration and inoculum size was done by applying central
composite design (CCD) of RSM for preparation of apple tea wine. On the basis of physico-chemical and
sensory characteristics, runs having 4 g CTC tea, 20 oB TSS, 0.2 % DAHP, 100 ppm SO2 and 5 % inoculum
were rated as the best. Further, the maturation was carried out for six months with three different wood chips i.e.
Quercus spp., Bombax spp. and Acacia. spp. Based on physico-chemical, antimicrobial and sensory quality
characteristics, apple tea wine matured with Quercus spp. wood chips was rated the best. The 6 month matured
(with different wood chips) apple tea wine was blended with different proportions of apple juice (30, 40 and 50
per cent). Tea cider prepared with 40 per cent apple juice was rated as best on the basis of physico-chemical,
antimicrobial and sensory quality characteristics. Tea ciders so prepared was a good source of phenolics,
proteins and amino acids have moderate alcohol content, lower caffeine content with good antioxidant
properties.
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Keywords
tea (plant), apples, wines, fermentation, concentrates, beverages, acidity, sugar, fruit juices, fungi, Tea Cider