Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing
The characteristics of wheat malt, wort, and beer from two Korean wheat varieties (Keumkang and Anzunbaengi; KM and AM, respectively) were compared to those of two commercial wheat malt controls from the USA and Germany (UM and GM), to examine the feasibility of Korean wheat for brewing. The quality...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/2146620 |
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| author | Yang Soo Byeon Seung-Taik Lim Hyun-Jin Kim Han Sub Kwak Sang Sook Kim |
| author_facet | Yang Soo Byeon Seung-Taik Lim Hyun-Jin Kim Han Sub Kwak Sang Sook Kim |
| author_sort | Yang Soo Byeon |
| collection | DOAJ |
| description | The characteristics of wheat malt, wort, and beer from two Korean wheat varieties (Keumkang and Anzunbaengi; KM and AM, respectively) were compared to those of two commercial wheat malt controls from the USA and Germany (UM and GM), to examine the feasibility of Korean wheat for brewing. The quality parameters of four wheat malts, chemical properties of wort using them, volatile compounds, sensory attributes, and consumer acceptability of four final beers (KB, AB, UB, and GB) were analysed. Additionally, the relationship of each parameter was determined through multiple factor analysis. Korean wheat malts were different from control malts in free amino nitrogen (FAN), soluble and total nitrogen, and Kolbach index. The extract (81.8–83.2%) and diastatic power (407–477 WK°) of all samples were in the brewing field’s recommended range. The FAN and yeast cell population of the wort samples were similar during fermentation except on the initial day, which showed a high FAN and yeast cell population for KM wort. Eleven volatile compounds with variable importance in projection scores above 1.0 were responsible for discrimination of the beer samples by partial least squares discriminant analysis. The four beer samples’ overall acceptance scores were not significantly different. However, their acceptance trends were different depending on consumer preference segments by agglomerative hierarchical clustering analysis, implying the need for product development depending on the target consumer. Regarding sensory attributes, KB had a less fruity flavour than the other beer samples (p<0.05) and sweetness of AB tended to be higher than the others. An association plot based on multiple factor analysis of the wheat beer samples, volatile compounds, sensory properties, and overall acceptance showed that sweetness, alcohol aroma, and fruity flavour were closely associated with AB and overall acceptance, while 2,3-butanediol and turbidity were placed opposite side of there. |
| format | Article |
| id | doaj-art-103b233be1fe4daebba531290c7b4f3b |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-103b233be1fe4daebba531290c7b4f3b2025-02-03T01:09:55ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/21466202146620Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer BrewingYang Soo Byeon0Seung-Taik Lim1Hyun-Jin Kim2Han Sub Kwak3Sang Sook Kim4Research Group of Food Processing, Korea Food Research Institute, Wanju-gun 55365, Republic of KoreaDepartment of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of KoreaDivision of Applied Life Sciences (BK21 Plus), Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University, 501 Jinjudaero, Jinju 52828, Gyeongsangnam-do, Republic of KoreaResearch Group of Food Processing, Korea Food Research Institute, Wanju-gun 55365, Republic of KoreaResearch Group of Food Processing, Korea Food Research Institute, Wanju-gun 55365, Republic of KoreaThe characteristics of wheat malt, wort, and beer from two Korean wheat varieties (Keumkang and Anzunbaengi; KM and AM, respectively) were compared to those of two commercial wheat malt controls from the USA and Germany (UM and GM), to examine the feasibility of Korean wheat for brewing. The quality parameters of four wheat malts, chemical properties of wort using them, volatile compounds, sensory attributes, and consumer acceptability of four final beers (KB, AB, UB, and GB) were analysed. Additionally, the relationship of each parameter was determined through multiple factor analysis. Korean wheat malts were different from control malts in free amino nitrogen (FAN), soluble and total nitrogen, and Kolbach index. The extract (81.8–83.2%) and diastatic power (407–477 WK°) of all samples were in the brewing field’s recommended range. The FAN and yeast cell population of the wort samples were similar during fermentation except on the initial day, which showed a high FAN and yeast cell population for KM wort. Eleven volatile compounds with variable importance in projection scores above 1.0 were responsible for discrimination of the beer samples by partial least squares discriminant analysis. The four beer samples’ overall acceptance scores were not significantly different. However, their acceptance trends were different depending on consumer preference segments by agglomerative hierarchical clustering analysis, implying the need for product development depending on the target consumer. Regarding sensory attributes, KB had a less fruity flavour than the other beer samples (p<0.05) and sweetness of AB tended to be higher than the others. An association plot based on multiple factor analysis of the wheat beer samples, volatile compounds, sensory properties, and overall acceptance showed that sweetness, alcohol aroma, and fruity flavour were closely associated with AB and overall acceptance, while 2,3-butanediol and turbidity were placed opposite side of there.http://dx.doi.org/10.1155/2021/2146620 |
| spellingShingle | Yang Soo Byeon Seung-Taik Lim Hyun-Jin Kim Han Sub Kwak Sang Sook Kim Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing Journal of Food Quality |
| title | Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing |
| title_full | Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing |
| title_fullStr | Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing |
| title_full_unstemmed | Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing |
| title_short | Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing |
| title_sort | quality characteristics of wheat malts with different country of origin and their effect on beer brewing |
| url | http://dx.doi.org/10.1155/2021/2146620 |
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