A COMPARISON ON PROCESS OF CHEMICAL COPOSITION CHANGES AND QUALITY PF BLACK TEA IN CONTINUED AND DISCONTINUED FERMANTATI0N

Abstract

The chemical composition changes of black tea have been studied during the process offermentation on continued fermenter LMC-BK21 and during the batch - fermentation on popularplastic trays.During the process of fermentation, the content of dissolvent materials reduced. Thedissolvent materials in the discontinued fermentation reduced more than that in the continuedfermentation. This is partially due to the oxidization of tannin, resulting in condensed substancesand forming TF and TR; and partially due to chemical reactions.