茶叶添加方式对龙井小麦茶啤酒品质的影响OA

In order to investigate the effects of tea addition methods on the quality of Longjing wheat tea beer,this study compared the effects of two tea addition methods,high-temperature tea extraction(Group B)and low-temperature tea extraction(Group C),on beer sugar content,pH value,alcohol content,various catechin content,caffeine content,and sensory quality using wheat beer without tea addition(Group A)as the control.The results indicated that adding tea had no effect on sugar content,pH value,and alcohol content during beer fermentation.The total catechin contents of Group B was the highest,reaching 229.8 mg·L-1,which was 99.9-and 1.2-folds that of Group A and Group C,respectively.No caffeine was detected in Group A,while Group B had the highest caffeine content,reaching 19.5 mg·L-1,which was 2.6-folds that of Group C.In terms of sensory quality,the group C samples scored the highest in aroma,taste,and tea flavor,with malt flavor second only to the group A samples.Therefore,adding tea can increase the type of catechins,increase the total catechin contents and caffeine content in beer,and low-temperature tea extraction is more conducive to improving the sensory quality of Longjing wheat tea beer.The results of this study provide reference for the preparation and quality improvement of tea beer products.