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The effect of withering on fermentation of tea leaf and development of liquor characters of black teas

โœ Scribed by Mohammed R. Ullah; Nogen Gogoi; Deepika Baruah

Publisher
John Wiley and Sons
Year
1984
Tongue
English
Weight
339 KB
Volume
35
Category
Article
ISSN
0022-5142

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## Abstract Fermenting tea leaf produces methanol as the result of enzymic demethylation of pectins contained in the leaf. The enzyme concerned (which was isolated and purified) is very similar to pectinโ€methylesterases found in other plants. The activity of tea pectinโ€methylesterase is partially