茶酒加工技术现状及发展趋势

中图分类号：TS264.3 文献标识码：A文章编号：1000-3150（2025）09-22-8

Current Status and Development Trends of Tea Wine Processing Technology

YUANMenglin1²，CHEN Jianhua³，XU Bin4，CHENG Mengmei，

WANG Weiwei5，WAN Weiyang1，5， JIANG Heyuan1，5*

1. Institute of Urban Agriculture， Chinese Academy of Agricultural Sciences，Chengdu 610299， China; 2.College of Food and Biological Engineering， Chengdu University， Chengdu 61o106，China;

3.Agricultural Technology Extension Center，Lianxi District， Jiujiang City， Jiujiang 3320oo，China; 4. Specialty Station of Pingyang County，Pingyang 325499，China; 5.Tea Research Institute，Chinese Academy of Agricultural Sciences，Hangzhou 31ooo8，China

Abstract：Tea wine isanew typeof alcoholic beverage producedeitherbythe mixed fermentationof tealeavesand winemaking raw materials，or by directly blending tea extracts with semi-finished wine products.Itcombines the flavor characteristicsofboth teaand wine，ofering consumers arichandlayered taste experience whilebetter meeting the urgent demand of modern people for healthy beverages.As akey link in the integration of the tea and wine industries， the progressand innovation of tea wine processing technologyarecontinuouslydriving the tea wine industry toward largescale and high-quality development.This article conducted acomprehensive analysis from the perspectives of the tea wine industryverview，procesingtechniques，technologicalinnovation，andfunctionaldevelopment，systematically examined the current status of tea wine processing technology and market development trends in China， with the aim of providing areference basis for the subsequent upgrading，iteration，and practical application oftea wine processing technology.

Keywords： tea wine，processing technology，technological innovation，functionaldevelopment，developmenttrend

茶叶因其具保健价值而被广泛应用，茶酒是一种兼有酒香和茶香的保健酒品，最早可追溯至北宋苏东坡时期。（剩余14128字）