【摘要】 以云南大叶种晒青毛茶为原料，分别进行传统自然发酵、添加红曲霉单一菌种发酵、添加酵母菌单一菌种发酵以及添加红曲霉和酵母菌混合发酵普洱茶，测定其理化成分及感官品质，从而探究外源添加红曲霉和酵母菌混合发酵对普洱茶风味品质产生的影响。研究结果表明：发酵结束，混合发酵普洱茶中的黄酮、咖啡碱含量高于其他组，香气较馥郁，具有陈香、药香、曲酯香等，汤色红浓，滋味甜醇、滑稠；红曲霉发酵普洱茶中的可溶性糖、氨基酸含量高于其他组，其香气具有独特的曲酯香，汤色红浓，滋味甜醇，有回甘；酵母菌发酵普洱茶中茶多酚和儿茶素含量高于其他组，酵母菌发酵的普洱茶带有酵香，汤色红浓，滋味甜醇。研究结果明确了单一菌株和混合菌株发酵对普洱茶理化成分、感官品质的影响，为红曲霉和酵母菌混合发酵普洱茶提供了理论参考依据，为外源添加微生物发酵普洱茶奠定了良好基础。更多还原

【Abstract】 This study utilized Yunnan large-leaf sun-dried green tea as the raw material to investigate the effects of traditional natural fermentation, Monascus single strain fermentation, yeast single strain fermentation, and mixed fermentation of Monascus and yeast on the physicochemical properties and sensory quality of Pu-erh tea. The results showed that the mixed fermentation Pu-erh tea had higher flavonoid and caffeine content than the other groups, with a strong aroma of aged, medicinal, and ester fragrance, and a thick and red soup color with a sweet and mellow taste. The Monascus fermented Pu-erh tea had higher soluble sugar and amino acid content than the other groups, with a unique ester fragrance,a thick and red soup color, and a sweet and mellow taste with a lingering aftertaste. The yeast fermented Pu-erh tea had higher tea polyphenols and catechins content than the other groups, with a fermented aroma, a thick and red soup color, and a sweet and mellow taste. These findings provide a theoretical reference for the mixed fermentation of Monascus and yeast in Pu-erh tea, and lay a solid foundation for the exogenous addition of microorganisms in Pu-erh tea fermentation.更多还原