Page 16 - 《华中农业大学学报（自然科学版）》2025年第6期

10 华 中 农 业 大 学 学 报 第 44 卷

［94］ DONG C W，LIANG G Z，HU B，et al.Prediction of Congou 10.1016/j.foodres.2024.114929.
black tea fermentation quality indices from color features using ［97］ OUYANG Q，CHANG H L，FAN Z Z，et al. Monitoring
non-linear regression methods［J/OL］.Scientific reports，2018， changes in constituents during black tea fermentation using
8：10535［2025-08-01］. https：//doi. org/10.1038/s41598-018- snapshot multispectral imaging and 1D-CNN enhanced with
28767-2. data augmentation［J/OL］.Computers and electronics in agri⁃
［95］ JIN G，WANG Y J，LI L Q，et al.Intelligent evaluation of black culture，2025，237：110643 ［2025-08-01］. https：//doi. org/
tea fermentation degree by FT-NIR and computer vision based 10.1016/j.compag.2025.110643.
on data fusion strategy［J/OL］. LWT，2020，125：109216 ［98］ ZENG Z X，JIN S N，XIANG X L，et al.Dynamical changes
［2025-08-01］.https：//doi.org/10.1016/j.lwt.2020.109216. of tea metabolites fermented by Aspergillus cristatus，Aspergil⁃
［96］ DING Z Z，YANG C S，HU B，et al.Lightweight CNN com⁃ lus neoniger and mixed fungi：a temporal clustering strategy for
bined with knowledge distillation for the accurate determina⁃ untargeted metabolomics［J/OL］.Food research international，
tion of black tea fermentation degree［J/OL］.Food research in⁃ 2023，170：112992［2025-08-01］. https：//doi. org/10.1016/j.
ternational，2024，194：114929［2025-08-01］.https：//doi.org/ foodres.2023.112992.

Formation of quality and strategies for precise control
of processing in dark tea

2
1
2
2
1
1
PU Qian ,QU Anlan ,QI Minghui ,TONG Mengqi ,CHEN Qianyuan ,WANG Bo ,HUANG Youyi 1
1.College of Horticulture and Forestry Sciences/National Key Laboratory for Gemplasm Innovation &
Utilization of Horticultural Crops，Huazhong Agricultural University，Wuhan 430070， China；
2.College of Life Science and Technology， Huazhong Agricultural University， Wuhan 430070， China
Abstract Dark tea as a unique post-fermented tea in China is facing severe challenges in upgrading in⁃
dustry. The mechanism of forming the quality during the pile-fermentation process of dark tea was firstly
elucidated from the perspective of chemical foundations and key driving factors to promote the high-quality
development of the dark tea industry. Strategies for precise control were further thoroughly explored in re⁃
sponse to the bottleneck of traditional methods of processing. Key breakthroughs in technology in the future
including the integration of multi-omics， the construction of synthetic microbial communities， and the sys⁃
tems of intelligent processing are proposed. Deepening the application of microbial resources in the quality-
oriented regulation， the avoidance of safety risk， and the development of functional product to construct a
system of directed fermentation technology for specific quality， ultimately driving the dark tea industry to⁃
wards a new stage of standardization and value-added development.
Keywords dark tea； quality formation； pile-fermentation； directed fermentation； synthetic microbial
communities

（责任编辑：陆文昌）