Response surface optimization and flavor determination of fermentation processes of orange peel tea wine
The resulting orange peel tea wine was transparent, yellow in color, harmonious in flavor, and had certain health benefits, including strong antioxidant properties. The results of this study provide the theoretical basis for the research and development of tea wine.
Authors
- Jiayi Cui (ORCID: https://orcid.org/0000-0003-1191-2729)
- Wenxi Liu (ORCID: https://orcid.org/0000-0002-3630-6322)
- Haideng Li
- Chong Yang (ORCID: https://orcid.org/0000-0002-8274-856X)
- Yanbo Liu (ORCID: https://orcid.org/0000-0002-9017-5861)
- Pengpeng Zhang (ORCID: https://orcid.org/0000-0003-3553-4435)
- Chunmei Pan
- Liu Mengge
Institutions
- Henan University (CN)
- Henan University of Technology (CN)
- Henan University of Economic and Law (CN)
Publication Details
- Journal
- PeerJ
- Published
- 2025-05-09
- DOI
- https://doi.org/10.7717/peerj.19357
- Citations
- 1
- Primary Topic
- Tea Polyphenols and Effects
- Type
- article
- Field-Weighted Citation Impact
- 1.47
Funders
- Henan University
- Key Technologies Research and Development Program