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Effect of Physicochemical Parameters on Enzymatic Biodecaffeination During Tea Fermentation

✍ Scribed by V. R. Sarath Babu; M. S. Thakur; Sanjukta Patra

Book ID
107566040
Publisher
Springer-Verlag
Year
2011
Tongue
English
Weight
567 KB
Volume
166
Category
Article
ISSN
0273-2289

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## Abstract Tea was fermented at 15, 25 and 35Β°C and otherwise manufactured according to commercial practice on several occasions in early May and mid‐November 1977. Fermentation at 15Β°C resulted in teas containing greater amounts of the desirable theaflavin class of pigments. Teas produced at the