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<p>Wampee (<i>Clausena lansium</i>) is valued for its nutritional profile and sweet-tart taste, making it a potential ingredient for craft beer. This study investigated the processed wampee puree (PWP) addition affect sour beer produced via mashing and biological acidification. Nine beer variants (H1–H9) were prepared with different addition methods and quantities. Analyses revealed that both the addition stage (mashing, acidification, or both) and the PWP volume (200–600&#xa0;g) significantly influenced the beers’ physicochemical and sensory properties. Sample H4 (200&#xa0;g PWP added during mashing) exhibited the highest original gravity (12.73 ± 0.02 °P), total soluble solids (7.12 ± 0.04 <sup>o</sup>Bx), and alcohol content (7.66 ± 0.01% ABV; 6.04 ± 0.01% ABW), along with a balanced and complex aromatic profile. Principal component analysis indicated that H4 was distinct, characterized by rich flavor and aroma, and was preferred by sensory assessors. Partial Mantel tests confirmed that H4 was strongly associated with typical sweet, malty flavors, carbonation, and a thick mouthfeel. Adding wampee during mashing facilitated carbohydrate degradation, yielding a superior beer. This study provides practical guidelines for the development and quality control of wampee craft sour beer.</p>

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Brewing innovation with wampee: a multivariate approach to craft sour beer development

  • 期刊论文

  • 发表日期：

    2026年3月6日

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  • Wenmeng He,
  • Tianyu Zhang,
  • Yanyu Chen,
  • Zilai Wei,
  • Zerun Wang,
  • Rongtu Zhang,
  • Jun Ye,
  • Ying Wang

摘要

Wampee (Clausena lansium) is valued for its nutritional profile and sweet-tart taste, making it a potential ingredient for craft beer. This study investigated the processed wampee puree (PWP) addition affect sour beer produced via mashing and biological acidification. Nine beer variants (H1–H9) were prepared with different addition methods and quantities. Analyses revealed that both the addition stage (mashing, acidification, or both) and the PWP volume (200–600 g) significantly influenced the beers’ physicochemical and sensory properties. Sample H4 (200 g PWP added during mashing) exhibited the highest original gravity (12.73 ± 0.02 °P), total soluble solids (7.12 ± 0.04 oBx), and alcohol content (7.66 ± 0.01% ABV; 6.04 ± 0.01% ABW), along with a balanced and complex aromatic profile. Principal component analysis indicated that H4 was distinct, characterized by rich flavor and aroma, and was preferred by sensory assessors. Partial Mantel tests confirmed that H4 was strongly associated with typical sweet, malty flavors, carbonation, and a thick mouthfeel. Adding wampee during mashing facilitated carbohydrate degradation, yielding a superior beer. This study provides practical guidelines for the development and quality control of wampee craft sour beer.