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

Table 2

Physicochemical characteristics of wheat beers.

	Control		Korean wheat beer
	GB^1	UB	KB	AB
Ethanol^∗∗∗^2 (%)	4.83 ± 0.04^b3	4.87 ± 0.06^b	5.27 ± 0.03^a	5.31 ± 0.08^a
Original extract (°P)	12.3 ± 0.1	12.4 ± 0.4	12.5 ± 0.4	12.8 ± 0.2
Real extract (°P)	5.1 ± 0.1	5.1 ± 0.4	4.7 ± 0.4	4.9 ± 0.2
Real attenuation^∗ (%)	58.9 ± 0.7^bc	58.5 ± 1.9^c	62.1 ± 1.9^a	61.7 ± 1.2^ab
Apparent extract (°P)	3.5 ± 0.1	3.5 ± 0.4	3.0 ± 0.4	3.2 ± 0.3
Apparent attenuation^∗ (%)	71.9 ± 0.8^bc	71.4 ± 2.3^c	75.8 ± 2.4^a	75.4 ± 1.5^ab
Bitterness (IBU)	10.6 ± 0.1^a	10.0 ± 0.3^a	8.9 ± 0.3^b	10.1 ± 0.1^a
Color^∗ (EBC units)	6.9 ± 0.2^b	6.8 ± 0.1^b	7.3 ± 0.1^a	6.8 ± 0.1^b
Polyphenols^∗∗ (mg/L)	123.6 ± 4.3^a	102.8 ± 13.9^a	89.2 ± 3.2^b	86.9 ± 7.0^b
pH	4.4 ± 0.0	4.3 ± 0.0	4.4 ± 0.0	4.3 ± 0.0
Total acidity (%, w/v)	0.41 ± 0.04	0.41 ± 0.01	0.42 ± 0.02	0.42 ± 0.02

¹GB, UB, KB, and AB represent wheat beers made from grist containing 50% of wheat malt from German, USA, and Korean wheat variety (Keumkang and Anzunbaengi), respectively. ^2∗∗∗, ^∗∗, and ^∗ indicate significant differences between samples at , , and , respectively. ³Mean values of three replications. Values with different superscript letters within a row represent significant difference at by Tukey’s multiple range test.