ПОКАЗАТЕЛИ КАЧЕСТВА КОПОРСКОГО ЧАЯ ПРИ РАЗНЫХ СПОСОБАХ ФЕРМЕНТАЦИИ

Ягольник Елена Андреевна, Ноздрина Мария Андреевна, Волдаева Светлана Юрьевна
2021
The paper considers the fermentation processes of narrow-leaved cypress in order to obtain Kopor tea of light, medium and deep fermentation. The main quality indicators were determined: the content of tannins, vitamin C, vitamin P, and phenolic compounds. It is shown that the highest content of ascorbic acid is characteristic of Kopor tea of a deep degree of fermentation. Whereas, for Koporsky tea of light and medium degree of fermentation, a high content of vitamin P, phenolic and tannic
more » ... ic and tannic substances is determined.
doi:10.24412/2071-6176-2021-1-46-53 fatcat:4ycncnd66bav3o2miyhtsk3xvy