Optimization of Black Tea-Coffee Compound Fruit Wine Brewing and Aroma Analysis

A 95.7 KB document by Shulai Zhou, last updated March 18, 2026, details the optimization of a brewing process for black tea-coffee compound fruit wine. The study used single-factor tests and response surface methodology to determine optimal ingredient ratios and fermentation temperature. The results include a sensory score of 95.6 ± 1.3 and mass spectrometry analysis showing changes in beneficial and undesirable flavor components.

Use Cases

• Optimizing fermentation parameters for compound beverages based on the described response surface methodology.
• Analyzing changes in flavor component profiles based on mass spectrometry results mentioned in the description.
• Predicting sensory scores based on ingredient ratios and fermentation temperature described in the study.

Strengths

• Includes a specific sensory score of 95.6 ± 1.3 for the optimized product.
• Documents precise optimal parameters: 2.1‰ instant coffee, 1.6% instant black tea, 23.6% initial sugar, 24.8°C fermentation temperature.
• Results are based on a defined experimental method combining single-factor tests and response surface methodology.

Limitations

• Row count is unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• The dataset is very small at 95.7 KB, indicating limited scope.

Provenance

Source

Shulai Zhou via figshare

Collection Method

Experimental study using single-factor tests and response surface methodology.

Freshness

Last updated 2026-03-18 07:40:18; freshness should be verified.