Abstract:The best addition stage of the flavoring raw material Akebia trifoliata fruit jam in the production of craft beer was explored.Specifically，10% （mass fraction） A.trifoliata fruit jam was added into craft wheat beer in the pre-fermentation，post-fermentation，and cold storage stages to obtain A.trifoliate fruit-wheat craft beer.Sensory scores，physical and chemical indexes，flavor components，and antioxidant properties of the beer were determined.The results showed that the beer with jam added in the cold storage stage had the highest sensory score （92.70），body turbidity （16.1 EBC），and foam stability （148 s）.Compared with the basic beer，the modified beer showed the lowest increase in color （7.8%） and the largest increases in turbidity（187.5%） and residual sugar （41.7%）.Gas chromatography-ion mobility spectrometry （GC-IMS） detected a total of 37 identifiable substances.Among them，the content of ethyl formate，methyl acetate，propionaldehyde，and n-butyraldehyde in the beer with jam added in the cold storage stage was higher than that in the other samples.Electronic nose and electronic tongue analyses showed that style of this sample was more prominent and easier to identify.However，the DPPH and ABTS+ free radical scavenging ability of this sample decreased by 4.0% and 7.1%，respectively，and the stability and antioxidant activity decreased.In summary，A.trifoliata fruit jam should be added in the cold storage stage of wheat craft beer，which was especially suitable for the turbid craft beer on sale or short-term short-distance distribution.