Abstract
Wheat beer fermentation produces a distinctive aroma profile through the development of esters, higher alcohols, phenolic compounds, aldehydes, and sulfur-related volatiles. This study examines volatile aroma compound development during controlled wheat beer fermentation. Fermentation trials were performed using a fixed wheat-to-barley malt ratio, selected yeast strain, controlled pitching rate, oxygenation, and temperature. Samples were collected across early, active, and late fermentation stages to evaluate ester formation, phenolic expression, higher alcohol concentration, aldehyde reduction, ethanol production, attenuation, pH change, and sensory aroma descriptors. The results show that fruity esters increased rapidly during active fermentation, while phenolic compounds developed strongly during mid-fermentation due to yeast-driven precursor conversion. Excessive fermentation intensity increased higher alcohol concentration and reduced aroma smoothness. Balanced aroma development was achieved when temperature and yeast activity remained stable. The study demonstrates that wheat beer quality depends on controlling the timing and balance of volatile compound formation.