Craft beer has become a focus of attention for beer companies in recent years due to its unique flavor and mouthfeel, characterized by high malt concentration, alcohol content, and strong hop bitterness. Osmanthus, known for its pleasant and rich aroma, contains a large amount of active and healthy ingredients. Therefore, this paper aims to explore the difference in the quality of different Osmanthus content in craft beer. The process formulation of Osmanthus-infused craft beer is determined through the detection of physicochemical indicators, analysis of volatile components, and sensory evaluation. The experimental results show that the amount of Osmanthus added is positively correlated with the physicochemical indicators of craft beer, such as alcohol content, concentration, and acidity, while it is inversely proportional to fermentation. The volatile components of Osmanthus-infused craft beer are mainly alcohols and esters, contributing to a rich and intense aroma. Craft beer infused with 0.6% Osmanthus exhibits abundant and delicate foam, a refreshing and pure taste, a harmonious body, and no off-flavors or odors, presenting the typical aroma of Osmanthus.

Using livestock and poultry manure as the main raw material and corn straw bran as the conditioner, organic fertilizer (OF) and bio-organic fertilizer (BOF) products were produced by biological nano-composite molecular film static composting, and all products were in line with standards of NY 884—2021. Five parallel tomato cultivation experiments were designed, namely, CK (no fertilizer), CF(100% potassium sulfate compound fertilizer, 400 kg/hm²), COF(80% potassium sulfate compound fertilizer+20%OF 3 000 kg/hm²), CBO(80% potassium sulfate compound fertilizer+20%BOF 3 000 kg/hm²), and COB (70% potassium sulfate compound fertilizer+20%OF 2 000 kg/hm²+10%BOF 1 000 kg/hm²). After the experiment, the nutrient contents of soil, organic matter, total nitrogen, and available potassium, as well as fruit quality indicators such as soluble sugar and vitamin C content were measured. The results showed that the application of organic fertilizer could relatively increase the available nitrogen, phosphorus, and potassium in the soil, and reducing chemical fertilizer application by 20% to 30% had little effect on tomato yield. Compared to the single application of chemical fertilizer, the combined application of organic and inorganic fertilizers could significantly improve fruit quality, such as increasing soluble sugar and vitamin C content while effectively reducing the content of titratable acid and nitrate (p<0.05). Through the analysis of the main component of the impact of soil physicochemical indicators on the soil layer, it was found that the impact of each fertilization method on the soil physicochemical indicators was ranked as follows: CBO, COB, COF, CK, and CF. The correlation between six physicochemical indicators in the soil layer and tomato quality was analyzed by redundancy analysis and it was found that all six physicochemical indicators in the soil layer were significantly correlated with tomato quality (p<0.05).