为探究在主发酵阶段菊花不同添加量（0、5、10、15 g/L）下精酿啤酒化学与感官特性的变化规律，对其基础理化指标、总多酚和总黄酮含量、抗氧化活性以及感官指标进行测定，并通过斯皮尔曼相关性分析确定菊花精酿啤酒各指标间的相关性。结果表明，菊花添加量越高，精酿啤酒的酒精度、pH值和色差显著提升，同时总多酚、总黄酮含量及其抗氧化活性也显著提高（P<0.05）。感官特性方面，啤酒滋味随菊花添加量变化而呈现差异，其中菊花添加量为5 g/L时感官得分最高（76.3分）。斯皮尔曼相关性分析表明，总多酚和总黄酮含量是影响精酿啤酒抗氧化活性和滋味的主要因素。综上，主发酵阶段菊花添加量为5~10 g/L时，菊花精酿啤酒品质与感官特性较优，并具有较好的抗氧化活性。研究可为菊花在精酿啤酒酿造中的应用价值及其功能性研究提供理论与实践参考，并为多元化啤酒产品的开发提供新方向。

In order to investigate the changing law of chemical and sensory characteristics of craft beer under different additions of chrysanthemum (0, 5, 10 and 15 g/L) in the main fermentation stage, the basic physicochemical indexes, total polyphenol and flavonoid content, antioxidant activity and sensory indexes of craft beer were measured. In addition, the correlation between these indexes of chrysanthemum craft beer were determined by Spearman's correlation analysis. The results showed that as the amount of chrysanthemum added increased, the alcohol content, pH, and color difference of craft beer significantly increased, while the total polyphenol content, the flavonoid content, and the antioxidant activity of craft beer also significantly increased (P<0.05). In terms of sensory characteristics, the taste of the beer varied with the amount of chrysanthemum added, and the highest sensory score (76.3 points) was obtained at a chrysanthemum addition level of 5 g/L. Spearman's correlation analysis showed that total polyphenol and flavonoid content were the main factors influencing antioxidant activity and flavor of craft beer. In summary, the quality and sensory characteristics of chrysanthemum craft beer were superior with better antioxidant activity when chrysanthemum was added at 5~10 g/L in the main fermentation stage. The study could provide a theoretical and practical reference for the application value of chrysanthemum in craft beer brewing and its functionality research, and had offered a new direction for the development of diversified beer products.

广东省基础与应用基础研究基金（2020A1515110211）；广东省普通高校特色创新项目（2021KTSCX132）；东莞理工学院高层次人才（创新团队）科研启动项目（KCYCXPT2017007）；广东省创新强校创新团队项目（2021KCXTD035）