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

Table 3

Consumer (n = 102) acceptability of wheat beer samples.

	Control		Korean wheat beer
	GB^1	UB	KB	AB
Overall acceptance	5.92 ± 1.51^2	5.84 ± 1.55	5.63 ± 1.80	6.08 ± 1.48
Appearance^∗∗^3	5.68 ± 1.50^b4	5.87 ± 1.37^ab	6.10 ± 1.41^a	6.25 ± 1.28^a
Aroma	5.89 ± 1.44	5.89 ± 1.43	5.70 ± 1.47	6.12 ± 1.33
Flavour^∗	6.05 ± 1.52^a	5.88 ± 1.61^ab	5.57 ± 1.71^b	6.15 ± 1.47^a
Texture	5.93 ± 1.57	5.99 ± 1.58	5.69 ± 1.50	5.99 ± 1.45

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. ²Mean ± standard deviation values by 102 consumers, respectively; 1 = dislike extremely, 5 = neither like nor dislike, and 9 = like extremely. ^3∗∗ and ^∗ indicate significant differences between samples at and , respectively. ⁴Values with different superscript letters within a row represent significant difference at by Tukey’s multiple range test.