【摘要】 本文以大量试验结果为依据,论述了茯砖茶品质及风味形成的机理,提出了发花是茯砖茶色、香、味品质形成的关键工序。发花期间,随着优势菌种——冠突散囊菌(Eurotium Cristatum)的生长繁殖,通过生化动力——微生物产生的胞外酶,物化动力——环境热和微生物呼吸热,在一定水分参与的协同作用下,促使叶内生化成分发生极为复杂的变化,形成了茯砖茶特有的品质风味。干燥工序在茯砖茶“菌花香”的形成中,起了进一步完善和定型的作用。更多还原

【Abstract】 In this paper,the mechanism of quality and flavor formation of FuzhuanBrick Tea was discussed based on a lot of experimental results.Fungus-growing was considered as the key phase of the formation of color,aromaand taste of Fuzhuan Brick Tea.In fungus-growing phase,along with thereproducing of superior fungi(Eurotium Cristatum)due to the coordination ofbiochemical power—out-cell enzymes released by microbial metabolism andphysicochemical power—environmental heat and microbial respiratory heat,and under the condition of certain water,very complex changes took placeto forming the special quality and flavor of Fuzhuan Brick Tea.Thedrying phase played an important role in the perfection and finalization ofthe“fungi flower aroma”of Fuzhuan Brick Tea.更多还原