The application discloses a compound tea-flavored
grape wine based on tea and grape juice synergistic
fermentation and a preparation method thereof, and belongs to the technical field of food
fermentation engineering. The method aims at solving the problem of traditional tea
wine flavor fragmentation. The method comprises the following steps: preparing a modified
tannase compound and a
protein phytic acid mixture, mixing tea and grape juice, and then synergistically fermenting the tea and grape juice, wherein, in the
fermentation process, the modified
tannase is used to hydrolyze ester-type catechins to reduce bitterness and promote
flavor integration; after the fermentation is completed, the
protein phytic acid mixture is added to
chelate iron ions and adsorb colloidal particles; and finally, the product
wine is obtained through multi-stage clarification. Through the above technical scheme, the
flavor coordination and physicochemical stability of tea
wine are improved, the fusion of tea
aroma and fruit
aroma is realized, the flavor coordination and wine body stability are improved, no essence or traditional Chinese medicinal materials need to be added, and the product quality and production efficiency are improved.