Impact of green tea powder on the flavor and functional properties of fermented glutinous rice sweet wine.

This study developed a novel tea glutinous rice sweet wine (TRW) by co-fermenting glutinous rice with tea powder, enhancing flavor and functionality. Using HS-SPME-GC-MS and E-nose, we analyzed volatile organic compounds (VOCs), microbial activity, and enzyme dynamics during fermentation. HS-SPME-GC-MS identified 135 VOCs; ROAV analysis highlighted 37 key aroma-active compounds. Critically, 4-hydroxy-3-methoxystyrene and phenylacetaldehyde imparted unique clove and honey aromas, generated via microbial/enzyme-driven amino acid metabolism. Compared to traditional sweet wine (TSW), TRW exhibited significantly higher in vitro antioxidant capacity and, in vitro assays, inhibited rises in blood pressure, glucose, and blood lipid (triglyceride) levels. TRW also contained lower alcohol and sugar content, benefiting health-conscious consumers. This demonstrates tea powder's potential to improve the flavor profile and nutritional value of traditional rice wines, enabling functional beverages with reduced alcohol and sugar.