In order to improve the disadvantages of vine tea's strong greenness, bitter taste and inconspicuous sweetness, Luzhou-flavor Daqu compounded multi-strain was used as the starter of vine tea fermentation, salting-vinegar steaming was applied during fermentation. The objective weighting method and response surface methodology combined with principal component analysis were used to analyze the effects of environmental humidity, fermentation temperature, Daqu inoculum, initial sugar content, and baking temperature on the quality of fermented vine tea during vine tea fermentation. Under the optimal parameters of Daqu fermented vine tea, the reducing sugar content was 110.875 mg/g, sensory score was 90.50, pH 6.32, total phenolic content was 27.68 mg/g, amino acid content was 21.092 5 mg/g, and the flavonoid content were 435.303 mg/g. To adapt to the industrial production, the process parameters were adjusted to fermentation humidity of 50%, initial sugar content of 5.2%, 39.6℃, Daqu inoculum of 3.2% and roasting temperature of 80℃. The results provide certain reference for the industrial production of fermented vine tea in the future.
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