Fermented black tea wine and preparation method thereof

Abstract

The invention relates to a fermented black tea wine and a preparation method thereof, black tea and glutinous rice are used as main raw materials, a series of process technologies such as distiller's yeast addition, saccharification, fermentation, aging and the like are adopted, and the fermentation mode, distiller's yeast types, raw material ratio and fermentation time in the process are optimized, so that the tea wine which is yellow, clear, bright and glossy and has the effects of improving the quality of the black tea wine is finally obtained. The fermented black tea wine has the advantages of obvious strong combination of wine aroma and tea aroma, mellow taste, alcohol content of 13.66% (v / v), sugar degree of 23.33 BX, pH value of 4.23, stable tea wine quality, simple production process and wide universality, and has wide market application value.

Description

Technical Field

[0001] The invention belongs to the field of wine making, and particularly relates to fermented black tea wine and a preparation method thereof. Background Art

[0002] Tea has a history of more than 5,000 years in my country. It is now one of the three major non-alcoholic beverages in the world and is deeply loved by people. Tea wine is a general term for various drinking wines produced with tea as the main raw material, and through tea extraction, adding koji, inoculating yeast, and blending. It originated in China in the 1940s and was first created in China. Tea wine organically combines the various nutrients, active ingredients, and tea flavor of tea with the flavor of wine. It is a health-care drinking wine that integrates the characteristics and nutrition of tea and wine. At present, tea wine is mainly divided into three types according to different processing techniques: fermented tea wine, formulated tea wine, and sparkling wine tea wine. The tea wines mainly sold on the market are mainly prepared tea wines, because the preparation process of prepared tea wines is simple. For example, Han Zhenqiong used water to extract green tea, and then mixed the obtained green tea juice with low-alcohol strong-flavor liquor to develop strong-flavor health tea wine; Zhong Huaili used water and strong-flavor liquor to extract Kuding tea, and studied the dilution ratio of the extract, and finally developed strong-flavor Kuding tea wine. In recent years, people's research on tea wine has mainly focused on fermented tea wine. For example, Li Guosheng and others extracted Wuzhishan green tea to obtain Wuzhishan green tea juice, added sucrose and citric acid to Wuzhishan green tea juice, and fermented it by inoculating active dry yeast, and studied Wuzhishan green tea wine; Zhao Longfei used green tea juice and steamed corn kernels as the main raw materials, and mixed them with brewing yeast for microbial fermentation, and finally obtained microbial fermented green tea wine.

[0003] At present, the traditional tea wine production process cannot integrate all the advantages of tea into the wine. For example, although the prepared tea wine can integrate the drinking flavor of tea well into the wine, the nutrients in the tea cannot be integrated into the wine. The fermented tea wine is just the opposite of the prepared tea wine. This is because when tea is directly fermented with glutinous rice, some nutrients in the tea will participate in the reaction of the substances contained in the glutinous rice. There are still many problems in my country's tea wine industry, such as a small number of varieties, small output and market volume, and uneven selection of raw materials such as tea, grains, yeast, etc. The quality of the tea wine produced varies greatly; in the production of tea wine, there are shortcomings in the processing technology, and the lack of advanced production equipment affects the degree of industrialization in the factory; on the other hand, the quality of some tea wine products on the market is not stable enough, and in the later sales process, the tea wine will become lighter in color and the aroma will dissipate. Tea wine is a new type of health functional beverage with broad market prospects. Developing and researching high-end health functional tea wine that combines the unique flavor of tea and wine, establishing sensory evaluation standards for tea wine, and improving the processing technology of tea wine production will play a great positive role in the production and sales of tea wine, thereby increasing the utilization rate of tea. Summary of the invention

[0004] In view of the problems existing in the prior art, the present invention adopts black tea and glutinous rice as main raw materials, and optimizes the fermentation method, the type of distiller's yeast, the raw material ratio and the fermentation time in the preparation process. The obtained tea wine is yellow, clear, bright and shiny, with a little sediment, and the combination of wine aroma and tea aroma is obviously strong, the taste is mellow, the alcohol content is 13.66% (v / v), the sugar content is 23.33BX, the pH value is 4.23, the quality of the tea wine is stable, and the production process is simple, so that a fermented black tea wine with wide applicability is finally produced.

[0005] One of the purposes of the present invention is to provide a method for preparing fermented black tea wine, comprising the following steps:

[0006] (1) Soak glutinous rice, steam it, drain it, and cool it to 30-35°C;

[0007] (2) adding sugar to the koji for saccharification and fermentation;

[0008] (3) according to the raw material ratio of tea leaves: glutinous rice = 5g-20g:300g, add tea soup or tea powder and 0.2%-0.6% saccharification and fermentation koji by weight of glutinous rice to the glutinous rice, and mix well;

[0009] (4) Fermentation at 20-40°C for 3-9 days;

[0010] (5) After fermentation, filter the wine to obtain the liquor, and then filter it again after clarification;

[0011] (6) sterilizing and aging to obtain the fermented black tea wine.

[0012] Furthermore, in step (2), Angel sweet wine koji is selected.

[0013] Furthermore, in step (3), tea soup is added to the glutinous rice, and the preparation method of the tea soup is: brewing tea leaves at a ratio of 1g:50ml of tea to water, and filtering after extraction to obtain the tea soup.

[0014] Furthermore, the raw material ratio is tea leaves: glutinous rice = 15g: 300g.

[0015] Furthermore, in step (4), the fermentation is carried out at 30° C. for 7 days in a sealed state.

[0016] Further, step (1) comprises:

[0017] Soaking: Soak the glutinous rice in clean water for 12-16 hours until it is crushed by hand;

[0018] Steaming: Wash the soaked glutinous rice 2-3 times until the water is almost transparent, then steam it in a steamer until it becomes soft and stickier.

[0019] Drain and cool: Pour the steamed glutinous rice into a clean and dry container, spread it out to allow the rice grains to disperse to facilitate steam evaporation, drain the water, and cool the rice grains to 30-35℃.

[0020] Furthermore, step (2) comprises: adding water to the koji at a ratio of 1 g:10 ml, and adding sugar and stirring and fermenting for 30 minutes.

[0021] Furthermore, the step (5) comprises:

[0022] Filtration: Filter the fermented product with gauze to obtain the liquor, and perform secondary filtration after clarification;

[0023] Clarification: The filtered tea wine is left to stand for 7 days to allow the suspended sediment to settle to the bottom of the tank.

[0024] Furthermore, the step (6) comprises:

[0025] Sterilization: Put the clarified tea wine into a clean and dry container, seal the bottle mouth, and place it in a CNC ultrasonic cleaner at 70℃ for sterilization for one hour;

[0026] Aging: Store the fermented wine in a refrigerator at low temperature.

[0027] The second object of the present invention is to provide a fermented black tea wine prepared based on the above method.

[0028] Beneficial effects:

[0029] (1) The present invention optimizes the fermentation method, type of koji, raw material ratio and fermentation time in the preparation process, and finds that they all have different effects on the quality of fermented black tea wine. The optimal fermentation process is determined to be pure tea juice fermentation through the independent sample t-test method, and the koji is Angel sweet koji. The optimal raw material ratio is determined to be tea soup: glutinous rice = 15g:300g through a single factor experiment, and the fermentation time is 7 days.

[0030] (2) The tea wine finally obtained by the method of the present invention is yellow, clear, bright and shiny, with a little sediment, and the combination of wine and tea aroma is obviously strong, with a mellow taste, an alcohol content of 13.66% (v / v), a sugar content of 23.33BX, and a pH value of 4.23. The quality of the tea wine is stable and the production process is simple, reducing the use of advanced instruments and equipment, thereby making the production cost economical and low, and finally producing a fermented black tea wine with wide applicability.

[0031] (3) Through the deep processing and comprehensive utilization of tea, a tea wine that suits the taste of the general public can be developed, which can increase the variety of tea products, improve the utilization rate of tea, effectively solve the problem of excess tea resources, adjust the traditional tea industry, extend the tea industry chain, and increase the added value of tea. At the same time, it can meet both market demand and consumer demand. DETAILED DESCRIPTION

[0032] The following examples are only used to more clearly illustrate the technical solution of the present invention, and are therefore only used as examples, and cannot be used to limit the scope of protection of the present invention. It should be noted that, unless otherwise specified, the technical terms or scientific terms used in this application should be the common meanings understood by those skilled in the art to which the present invention belongs.

[0033] Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the art. Unless otherwise specified, the reagents and materials used in the following examples are commercially available.

[0034] Example 1 Preparation process of fermented black tea wine

[0035] A. Process

[0036] (1) Tea soup fermentation: glutinous rice → soak → steam → drain → cool → mix tea soup with koji → saccharify → ferment → filter → clarify → sterilize → age → finished product

[0037] (2) Tea powder fermentation: glutinous rice → soak → steam → drain → cool → mix tea leaves with koji → saccharify → ferment → filter → clarify → sterilize → age → finished product

[0038] B. Operation points

[0039] (1) Soaking: Soak the glutinous rice in water nearly twice its volume for 12 to 16 hours until it can be crushed by hand.

[0040] (2) Steaming: Wash the soaked glutinous rice 2-3 times until the water is almost transparent, and then steam it in a steamer until it becomes soft and stickier. Then pour the steamed glutinous rice into a clean and dry container, spread it out to allow the rice grains to disperse and facilitate steam evaporation, and cool the rice grains to 30-35°C.

[0041] (3) Tea soup: brew tea soup with a ratio of 1g:50ml of tea and water. Soak in a water bath for 30 minutes. Stir with a glass rod every 10 minutes to allow the tea juice to overflow better. Filter to obtain tea soup.

[0042] (4) Saccharification: Add water in a ratio of 1:10 to the koji, add sugar, stir and ferment for 30 minutes.

[0043] (4) Mixing the koji: Add a certain amount of koji yeast and tea soup or tea powder to the glutinous rice grains that have been cooled to a temperature suitable for koji yeast fermentation and mix well.

[0044] (5) Fermentation: Put the evenly stirred glutinous rice into a sealed fermentation tank, and place the fermentation tank in a constant temperature fermentation box at 20° C. to 40° C. for constant temperature fermentation to obtain a fermented product.

[0045] (6) Filtration: After a specified number of days, the fermented product is filtered through gauze to obtain the wine, which is then clarified and filtered a second time;

[0046] (7) Clarification: After the filtered tea wine is stored for 7 days, the suspended matter can settle to the bottom of the tank.

[0047] (8) Sterilization: Place the clarified tea wine into a clean and dry container, seal the bottle mouth, and place it in a CNC ultrasonic cleaner at 70°C for sterilization for one hour.

[0048] (9) Aging: Storing the sterilized tea wine in a refrigerator at low temperature is beneficial to preserving the taste and flavor of the tea wine.

[0049] (10) Finished product: When the properties of the tea wine are stable, the finished product is obtained.

[0050] Example 2 Determining the Optimal Process

[0051] 1. Experimental Setup

[0052] 1. Independent sample t-test experiment of different fermentation methods

[0053] Referring to the above-mentioned wine-making method, pure tea juice fermentation and tea powder with residue fermentation were adopted respectively, and the best fermentation method was selected: 300g glutinous rice, 0.4% Angel sweet wine yeast of glutinous rice mass, 5g tea leaves, 20g white sugar, and the tea-water ratio was 1g:50ml. Pure tea juice fermentation and tea powder with residue fermentation were carried out respectively. The fermentation temperature was 30°C. After fermentation for 7 days, it was filtered twice to make the tea wine clear and bright, and then sterilized. The sterilized tea wine was stored in a refrigerator at -8°C for 3 days, the physical and chemical indicators of the tea wine were measured and sensory evaluation was carried out. The best fermentation method was selected based on the comprehensive score and the next test was carried out.

[0054] 2. Independent sample t-test experiment of different fermented koji

[0055] Referring to the above brewing method, 300g of glutinous rice, 5g of tea leaves, 20g of sugar, and a tea-water ratio of 1g:50ml were taken, and Angel sweet wine koji and Angel white wine koji with a content of 0.4% of the mass of glutinous rice were used for pure juice fermentation, and the fermentation temperature was 30℃. After 7 days of fermentation, the wine was filtered twice to make the color of the wine clear and bright, and then sterilized. The sterilized wine was placed in a refrigerator at -8℃ for 3 days, and the physical and chemical indicators of the wine were measured and sensory evaluation was performed. The best fermentation wine koji was selected based on the comprehensive score and the next test was carried out.

[0056] 3. Single factor experiment with different raw material ratios

[0057] Referring to the above-mentioned wine-making method, 300g of glutinous rice, 0.4% of the weight of glutinous rice Angel sweet wine yeast, 20g of white sugar, and a tea-water ratio of 1g:50ml are used. The weight ratios of tea leaves and glutinous rice are designed to be 5:300, 10:300, 15:300, and 20:300, respectively, for pure juice fermentation. The fermentation temperature is 30°C, and after fermentation for 7 days, it is filtered twice to make the tea wine clear and bright in color and then sterilized. The sterilized tea wine is stored in a refrigerator at -8°C for 3 days, the physical and chemical indicators of the tea wine are measured and a sensory evaluation is conducted. The best raw material ratio is selected based on the comprehensive score and the next test is carried out.

[0058] 4. Single factor experiment with different fermentation time

[0059] 300g glutinous rice, 15g tea leaves, Angel sweet wine yeast containing 0.4% of the mass of glutinous rice, 20g white sugar, and 1g:50ml tea-water ratio were used for pure juice fermentation at 30℃ for 3, 5, 7, and 9 days respectively. After fermentation, the wine was filtered twice to make the color of the wine clear and bright, and then sterilized. The sterilized wine was stored in a refrigerator at -8℃ for 3 days, the physical and chemical indicators of the wine were measured, and a sensory evaluation was conducted. The best fermentation time was selected based on the comprehensive score.

[0060] 2. Index determination

[0061] 1. The physical and chemical components of tea wine were determined as follows:

[0062] Tea polyphenols: According to the ferrous tartrate method in GB / T21733-2008 "Tea Beverages", the absorbance at 540nm was measured by ultraviolet spectrophotometer, and distilled water was used as a blank control to determine the tea polyphenol content.

[0063] Sugar content: measured by saccharimeter.

[0064] Alcohol content: measured by alcohol meter.

[0065] pH determination: measured by pH meter.

[0066] 2. Refer to GB 7101-2022, Sensory Evaluation Methods in National Food Safety Standard Beverages, conduct sensory evaluation and assessment on the appearance, aroma, taste and style of tea wine, and select the sensory evaluation scoring standards for fermented black tea wine as shown in Table 1:

[0067] Table 1 Sensory evaluation and scoring criteria for fermented black tea wine

[0068]

[0069] 3. Experimental Results

[0070] 1. Independent sample t-test results of different fermentation methods

[0071] According to Tables 2 and 3, the tea wine fermented from pure juice is transparent and bright yellow, without suspended matter and sediment, and has a slightly lighter wine aroma but a distinct tea aroma, while the wine fermented from tea powder is dark and not bright in color, and has a strong tea aroma despite the wine aroma. The tea polyphenol content is higher than that of pure juice fermentation, indicating that tea powder can better combine with glutinous rice and yeast during fermentation, but the alcohol content and sugar content of tea powder fermentation are lower than those of pure juice fermentation, and there is a big difference in taste between the two. The taste of pure juice fermentation is pure and delicate, with appropriate wine and tea flavors and aftertaste, while the taste of tea powder fermentation is thin, the tea flavor is not obvious, and it is slightly bitter.

[0072] That is, to determine the best fermentation method, tea leaves and glutinous rice were selected in a ratio of 5:300, the tea-water ratio was 1g:50ml, and the mass of glutinous rice was 0.4% of Angel sweet wine yeast. The fermented black tea wine made by fermentation for 7 days had an alcohol content of 10.00% (v / v), a sugar content of 18.33 Brix, a pH value of 3.83, and a tea polyphenol content of 1315.87 mg / L. The wine was transparent and bright yellow, without suspended matter or sediment. The wine aroma was slightly light, with obvious tea aroma, no peculiar smell, pure and delicate taste, appropriate wine and tea flavors, and aftertaste. The sensory score was 84.75 points, which was the highest score and the best quality. Combined with the sensory evaluation results and the physical and chemical component analysis and determination, it was decided to set the fermentation method as pure juice fermentation and continue to the next step of the experiment.

[0073] Table 2 Sensory evaluation analysis of fermented black tea wines with different fermentation methods

[0074]

[0075] Table 3 Analysis of physical and chemical components of fermented black tea wine by different fermentation methods

[0076]

[0077] 2. Independent sample t-test results of different koji fermentations

[0078] In order to determine the best fermentation koji, Angel sweet wine koji and Angel white wine koji were selected for fermentation tests respectively. The results are shown in Tables 4 and 5. The tea wine made from Angel sweet wine koji and Angel white wine koji are not much different in appearance, but the tea wine fermented with Angel sweet wine koji has a slightly lighter aroma and a distinct tea aroma, while the wine fermented with white wine koji has a pungent taste and no distinct tea aroma. The tea polyphenol content and sugar content of Angel sweet wine koji are higher than those of Angel white wine koji, while the alcohol content of Angel sweet wine koji is lower than that of Angel white wine koji, indicating that the tea wine fermented with Angel sweet wine koji tastes sweeter and richer, while the tea wine fermented with Angel white wine koji has a stronger taste.

[0079] That is, in order to determine the best fermentation koji, tea and glutinous rice in a ratio of 5:300, a tea-water ratio of 1g:50ml, and Angel sweet koji of 0.4% of the mass of glutinous rice were selected. The fermented black tea wine made after 7 days of fermentation had a tea polyphenol content of 1128.04mL / L, an alcohol content of 12.00% (v / v), a sugar content of 18.66Brix, a pH of 4.09, a transparent bright yellow wine body, no suspended matter and sediment, a slightly light wine aroma but with obvious tea aroma, no peculiar smell, a pure and delicate taste, appropriate wine and tea flavors, and an aftertaste. The sensory score was 84.62 points, which was the highest score and the best quality. Combined with the sensory evaluation results and the physical and chemical analysis and determination, it was decided to use Angel sweet koji for fermentation and continue to the next step of the experiment.

[0080] Table 4 Sensory evaluation analysis of fermented black tea wine fermented with different koji

[0081]

[0082] Table 5 Analysis of physical and chemical components of fermented black tea wine fermented with different koji

[0083]

[0084] 3. Single factor experimental results of different raw material ratios

[0085] As shown in Tables 6 and 7, the raw material ratio will directly affect the appearance, aroma and taste of black tea wine. With the increase of tea leaves, the content of tea polyphenols will also increase. When the ratio is 5:300 and 10:300, due to the small amount of raw materials, the fermented tea wine has a light or dark soup color, with a little suspended matter and sediment, and the tea and wine aromas are not obvious, and the unique aroma of black tea cannot be displayed. The taste is light, and the sensory scores are only 67.37 and 73.62; when the ratio is 2 At 0:300, due to the addition of too much tea, the tea aroma and wine aroma in the tea wine were too medium, and the taste was bitter, with a score of only 62.25; when the ratio was 15:300, the sensory score was 88.25, the highest score. The wine was transparent and bright yellow, without suspended matter and sediment, with rich tea and wine aromas, no peculiar smell, and a pure and delicate taste. The wine and tea flavors were appropriate and there was an aftertaste. It could better show the unique aroma and taste of black tea, with both the aroma of black tea and the taste of koji.

[0086] That is, in order to determine the best raw material ratio, tea and glutinous rice with a weight ratio of 15:300, a tea-water ratio of 1g:50ml, 0.4% Angel sweet wine yeast, and fermentation for 7 days to make a fermented black tea wine with a tea polyphenol content of 1300.82mL / L, an alcohol content of 15.00% (v / v), a sugar content of 22.66Brix, a pH of 4.17, a transparent bright yellow wine body, no suspended matter and sediment, a strong tea aroma and wine aroma, no peculiar smell, a pure and delicate taste, appropriate wine and tea flavors, and an aftertaste. The sensory score was 88.25 points, which was the highest score and the best quality. Combined with the sensory evaluation results and physical and chemical analysis and determination, it was decided to set the raw material ratio at 15:300 and continue to the next step of the experiment.

[0087] Table 6 Sensory evaluation analysis of fermented black tea wine with different raw material ratios

[0088]

[0089]

[0090] Table 7 Analysis of physical and chemical components of fermented black tea wine with different raw material ratios

[0091]

[0092] 4. Single factor experimental results of different fermentation times

[0093] Fermentation time has an important influence on the formation of tea wine quality. Tea wine that is well fermented in all aspects can combine the complex aroma and deep taste of black tea, the sweetness of glutinous rice and the microbial fermentation of koji. As shown in Tables 8 and 9, with the extension of fermentation time, the change of tea polyphenols in tea wine gradually increases, and the alcohol content and sugar content also show an upward trend after 3 to 7 days of fermentation. At this time, the number and vitality of koji fermentation determine the increase of various indicators and also have a great impact on the taste. However, after 7 days of fermentation, various indicators show a downward trend. The decrease in sugar content on the 9th day may cause the tea wine to be bitter or sour; the color of the wine also presents a clearer color over time. As the fermentation time increased, the sensory score of the tea wine showed a trend of first rising and then falling. On the 7th day of fermentation, the appearance, aroma and taste had reached the best conditions, so the score was the highest score of 96.37 points. On the 3rd and 5th days of fermentation, the tea wine was still relatively turbid, and the tea and wine aromas were not enough, and the taste was not obvious. On the 9th day of fermentation, due to the long days, the fermentation was excessive, and the wine aroma was particularly pungent, but the tea aroma had dissipated, so the taste was more bitter.

[0094] It can be seen from Tables 8 and 9 that in order to determine the optimal fermentation time, tea leaves and glutinous rice with a ratio of 15:300, a tea-to-water ratio of 1:50, and 0.4% Angel sweet wine yeast were selected. The fermented black tea wine made after fermentation for 7 days had a tea polyphenol content of 1368.00 mL / L, an alcohol content of 13.66% (v / v), a sugar content of 23.33 Brix, a pH of 4.23, a fresh, bright and shiny wine body, no suspended matter and no sediment, a strong tea and wine aroma, no peculiar smell, a mellow and coordinated taste, a strong tea and wine flavor, and a lingering aftertaste. The sensory score was 92.37 points, which was the highest score and the best quality. Combined with the sensory evaluation results and physical and chemical analysis and determination, it was decided to set the fermentation time to 7 days.

[0095] Table 8 Sensory evaluation analysis of fermented black tea wine with different fermentation times

[0096]

[0097]

[0098] Table 9 Analysis of physical and chemical components of fermented black tea wine at different fermentation times

[0099]

[0100] Based on the above results, the present invention found that the fermentation method, type of koji, raw material ratio and fermentation time all have different effects on the quality of fermented black tea wine. The best fermentation process is determined to be pure tea juice fermentation by the independent sample t test method, and Angel sweet koji is selected. The best raw material ratio is determined to be tea soup: glutinous rice = 15g: 300g by single factor experiment, and the fermentation time is 7 days. The fermented black tea wine finally obtained by the method described in the present invention is yellow, clear, bright and shiny, with a little sediment, and the combination of wine and tea aroma is obviously rich, with a mellow taste, a sensory score of 92.37, an alcohol content of 13.66% (v / v), a sugar content of 23.33BX, and a pH value of 4.23; the quality of the tea wine is stable and the production process is simple, with wide universality and broad market application value.

[0101] The above specific embodiments describe the implementation of the present invention in detail, but the present invention is not limited to the specific details in the above embodiments. Within the scope of the claims and technical concept of the present invention, the technical solution of the present invention can be modified and changed in many simple ways, and these simple modifications all belong to the protection scope of the present invention.

Claims

1. A method for preparing fermented black tea wine, characterized in that: The steps include: (1) Soak glutinous rice, steam it, drain it, and cool it to 30-35°C; (2) adding sugar to the koji for saccharification and fermentation; (3) according to the raw material ratio of tea leaves: glutinous rice = 5g-20g:300g, add tea soup or tea powder and 0.2%-0.6% saccharification and fermentation koji by weight of glutinous rice to the glutinous rice, and mix well; (4) Fermentation at 20-40°C for 3-9 days; (5) After fermentation, filter the wine to obtain the liquor, and then filter it again after clarification; (6) sterilizing and aging to obtain the fermented black tea wine.

2. The preparation method according to claim 1, characterized in that: In step (2), Angel sweet wine koji is used.

3. The preparation method according to claim 1, characterized in that: In step (3), tea soup is added to the glutinous rice. The preparation method of the tea soup is: brewing tea leaves at a ratio of 1g:50ml of tea and water, and filtering after extraction to obtain the tea soup.

4. The preparation method according to claim 3, characterized in that: The raw material ratio is tea leaves: glutinous rice = 15g: 300g.

5. The preparation method according to claim 1, characterized in that: In step (4), the mixture was sealed and fermented at 30° C. for 7 days.

6. The preparation method according to any one of claims 1 to 5, characterized in that: Step (1) comprises: Soaking: Soak the glutinous rice in clean water for 12-16 hours until it is crushed by hand; Steaming: Wash the soaked glutinous rice 2-3 times until the water is almost transparent, then steam it in a steamer until it becomes soft and stickier. Drain and cool: Pour the steamed glutinous rice into a clean and dry container, spread it out to allow the rice grains to disperse to facilitate steam evaporation, drain the water, and cool the rice grains to 30-35℃.

7. The preparation method according to any one of claims 1 to 5, characterized in that: Step (2) comprises: adding water to the koji at a ratio of 1 g:10 ml, and adding sugar and stirring and fermenting for 30 minutes.

8. The preparation method according to any one of claims 1 to 5, characterized in that: The step (5) comprises: Filtration: Filter the fermented product with gauze to obtain the liquor, and perform secondary filtration after clarification; Clarification: The filtered tea wine is left to stand for 7 days to allow the suspended sediment to settle to the bottom of the tank.

9. The preparation method according to any one of claims 1 to 5, characterized in that: The step (6) comprises: Sterilization: Put the clarified tea wine into a clean and dry container, seal the bottle mouth, and place it in a CNC ultrasonic cleaner at 70℃ for sterilization for one hour; Aging: Store the fermented wine in a refrigerator at low temperature.

10. Fermented black tea wine prepared according to any one of claims 1 to 9.

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