Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing

Figure 1

Changes of (a) reducing sugar and ethanol concentration and (b) free amino nitrogen (FAN) contents and yeast cell population among the wort samples during the fermentation. Four wort samples (GW, UW, KW, and AW) were made of four different wheat malts as the main ingredients (German, USA, Keumkang, and Anzunbaengi malt, respectively). Axis of abscissas points represents beginning for fermentation (D0), fermentation time of 1–7 days (D1–D7), and end of secondary fermentation (SF).

(a)

(b)