Process optimization for the preparation of apple tea wine with analysis of its sensory and physico-chemical characteristics and antimicrobial activity against food-borne pathogens

Abstract

Method for preparing apple tea wine using different types of tea at different concentrations were optimized and the physico-chemical, antimicrobial and sensory characteristics of the wine analysed. All characteristics were found to be directly proportional to the concentration of tea fermented naturally or with Saccharomyces cerevisiae var. ellipsoideus. In both types of fermentation, CTC (crush, tear and curl) tea-based apple tea wine received significantly higher quality scores (p≤0.05). Better results in terms of ethanol, higher alcohol concentrations and antimicrobial activity were found with 4 g tea/100 ml apple juice than with other concentrations, particularly 5 g tea/100 ml apple juice. All apple tea wines showed antimicrobial activity (inhibition zone >7 mm) against Escherichia coli (IGMC), Enterococcus faecalis (MTCC 2729), Listeria monocytogenes (MTCC 839), Staphylococcus aureus (MRSA 252) and Bacillus cereus (CRI).