Brewing process optimization and quality analysis of white radish craft beer

Abstract

White radish craft beer was prepared by adding white radish juice in the brewing of craft beer, the brewing process conditions were optimized by single-factor and orthogonal tests, and the physicochemical indexes, antioxidant activity, and volatile flavor components of white radish craft beer were tested. The results showed that the optimal process conditions for white radish craft beer were initial wort sugar content 16 °P, white radish juice and wort volume ratio 1∶4 (white radish juice was added before fermentation), yeast addition 0.8 g/L, hops addition 0.8 g/L, and fermentation temperature 12 ℃. Under these optimal conditions, the sensory score of white radish craft beer was 90.3 points, with rich and harmonious aroma, and its physicochemical indexes were in line with the standards of GB/T 4927—2008 "Beer". The results of GC-MS showed that a total of 34 volatile flavor components were detected in white radish craft beer, including 13 alcohols, 10 esters, 4 aldehydes and ketones, and 7 other types. The relative content of esters was the highest (42.94%). When the addition volumes of white radish craft beer were 0.5 mL, 0.5 mL and 20 μL, the scavenging rates could reach 94.24%, 99.35% and 100% for 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxy and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) free radicals, respectively.

Keywords

• white radish|craft beer|brewing process optimization|antioxidant activity|volatile flavor component