摘要
普洱茶是云南省地理标志保护产品,好的仓储条件能促使普洱茶的风味品质逐渐得到改善,从而创造出更高的经济效益。本文综述了普洱茶的仓储技术的形成、影响因子及仓储过程品质变化等方面的研究进展,并进行了展望,旨在为促进普洱茶仓储技术的进一步发展和实际生产中普洱茶的仓储存放提供参考。
This paper reviewed the research status of Pu'er tea storage and combined practical experience to analyze the physical and chemical changes of Pu'er tea during storage and the influence of storage conditions on its quality formation.The purpose of this paper is to explore the intrinsic relationship between the key factors of Pu'er tea storage technology and its quality changes.Provide reference for Pu'er tea storage and promote the further development of Pu'er tea storage technology.
作者
孙雪梅
邓秀娟
周红杰
刘本英
SUN Xue-mei;DENG Xiu-juan;ZHOU Hong-jie;LIU Ben-ying(Tea Research Institute,the Academy of Agricultural Sciences of Yunnan,Menghai 666201,China;Key Laboratory of Tea Science of Yunnan Province,Menghai 666200,China;Yunnan Agricultural University,Kunming 650201,China)
出处
《茶叶通讯》
北大核心
2019年第2期135-140,共6页
Journal of Tea Communication
基金
云南省重大科技专项(2018ZG009)
农业部农作物种质资源保护与利用(2016NWB028)
云南省茶学重点实验室(2018DG021)
云岭产业技术领军人才([2014]1782)
关键词
普洱茶
仓储
风味
品质
进展
Pu'er Tea
Storage
Flavor quality
Progress
