Effects of tea addition methods on the quality of Longjing wheat tea beer

doi:10.16178/j.issn.0528-9017.20240893

Abstract

Abstract:

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.

Key words: tea, Longjing wheat tea beer, catechin, caffeine, sensory quality

CLC Number:

S571.1
TS205

DING Xiaoyan, WANG Lianxing, ZOU Chun, JIA Yunyao, LI Xishu, CAO Ting, WANG Xuewei, YIN Junfeng. Effects of tea addition methods on the quality of Longjing wheat tea beer[J]. Journal of Zhejiang Agricultural Sciences, 2026, 67(1): 156-160.

Figures/Tables 6

Fig.1 Sugar content of different beer samples during fermentation process

Fig.2 pH value of different beer samples during the fermentation process

Fig.3 Alcohol content of different beer samples

Table 1 Catechin content of different beer samples 单位:mg·L-1

样品	GC	EGC	C	EC	EGCG	GCG	ECG	CG	总量
A	2.3	ND	ND	ND	ND	ND	ND	ND	2.3
B	3.0	100.0	9.4	25.2	59.6	16.2	14.8	1.7	229.8
C	2.4	96.0	6.4	20.6	43.2	11.7	10.2	2.5	193.0

Fig.4 Caffeine content of different beer samples

Fig.5 Sensory evaluation scores of different beer samples

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