Chorbadzhiev Plamen, Gerginova Dessislava, Simova Svetlana
Bulgarian NMR Centre, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev Str. Bl. 9, 1113 Sofia, Bulgaria.
Faculty of Chemical and Systems Engineering, University of Chemical Technology and Metallurgy, 8 St. Kliment Okhridski Blvd., 1756 Sofia, Bulgaria.
Foods. 2025 May 3;14(9):1621. doi: 10.3390/foods14091621.
Wheat beers, including Witbier, Hefeweizen, and Weizenbock, are known for their unique sensory profiles, which are shaped by the combination of ingredients, fermentation conditions, and brewing methods. In this study, we used nuclear magnetic resonance (NMR) spectroscopy to explore the metabolomic signatures of various wheat beer styles and substyles. By analyzing 39 beer samples from 17 countries, we identified and quantified 50 metabolites, ranging from alcohols and saccharides to amino acids and organic acids. Ethanol and maltodextrin were the most abundant compounds, while higher contents of alcohols and organic acids played a key role in flavor variation. Through orthogonal partial least squares discriminant analysis (OPLS-DA), we achieved an impressive 97.44% accuracy in distinguishing between Witbier, Hefeweizen, and Weizenbock based on their metabolic profiles. The analysis also revealed notable compositional differences between craft and commercial beers, with craft beers showing higher concentrations of alcohols and amino acids. These results underscore the significant impact of raw materials, fermentation parameters, and brewing techniques on the chemistry of wheat beer. Furthermore, this study highlights the potential of NMR spectroscopy as a powerful tool for beer authentication and quality control.
小麦啤酒，包括白啤酒、德式小麦啤酒和小麦博克啤酒，以其独特的感官特征而闻名，这些特征是由原料、发酵条件和酿造方法共同塑造的。在本研究中，我们使用核磁共振（NMR）光谱法来探索各种小麦啤酒风格和子风格的代谢组学特征。通过分析来自17个国家的39个啤酒样品，我们鉴定并定量了50种代谢物，范围从醇类、糖类到氨基酸和有机酸。乙醇和麦芽糊精是含量最丰富的化合物，而较高含量的醇类和有机酸在风味变化中起关键作用。通过正交偏最小二乘法判别分析（OPLS-DA），基于代谢谱区分白啤酒、德式小麦啤酒和小麦博克啤酒时，我们达到了令人印象深刻的97.44%的准确率。分析还揭示了精酿啤酒和商业啤酒之间显著的成分差异，精酿啤酒中醇类和氨基酸的浓度更高。这些结果强调了原材料、发酵参数和酿造技术对小麦啤酒化学性质的重大影响。此外，本研究突出了NMR光谱法作为啤酒真伪鉴定和质量控制的有力工具的潜力。
