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Theanine supplementation in tea wine production: Accelerated fermentation, refined aroma profile, and enhanced

Chun Zou1, Sen Liu2, Zhanhui Tang3

  • 1Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.

Food Research International (Ottawa, Ont.)
|March 12, 2026
PubMed

Keywords:
Aroma profileFermentation efficiencyNitrogen sourceTea wineTheanine

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