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

Figure 6

(a) Correlation map of volatile compounds (green), sensory attributes by 102 consumers (magenta; A: aroma, F: flavour), and overall acceptance (OA) of each consumer group by preference (cluster 1, 2, and 3; CL 1, 2, and 3) and total consumers (diamond). (b) Four wheat beer samples by first two dimension of multiple factor analysis. GB, UB, KB, and AB represent wheat beers made of grist containing 50% of wheat malt from German, USA, and Korean wheat variety (Keumkang and Anzunbaengi), respectively.

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