<abstract xmlns="http://www.w3.org/1999/xhtml">

The study investigated the feasibility of three winter cultivars of wheat – <italic>Elixer</italic>, <italic>Rockefeller</italic> and <italic>Gimantis</italic>, for production of wheat beer. Reference samples were produced from commercially available wheat malt. The findings showed the beer produced from commercially available wheat malt presented the best sensory and physicochemical parameters, including real final fermentation of 70.11%. The results related to the investigated wheat cultivars showed good quality properties in the beer produced from malts obtained from <italic>Gimantis</italic> cultivar (content of CO2 – 0.58%), and from <italic>Rockefeller</italic> cultivar (alcohol content - 4.62% v/v). A similar relationship was observed in the sensory assessment. The findings related to beer produced from malt of <italic>Elixer</italic> wheat cultivar showed relatively low effectiveness of the production process (69.7%) and final beer fermentation (65.52%), and at the same time high contents of polyphenols (210 mg/dm3) and antioxidant activity. Wheat malts produced from <italic>Gimantis</italic> and <italic>Rockefeller</italic> cultivars can effectively be used as a raw material in beer production; on the other hand, malt from <italic>Elixer</italic> cultivar, found with higher antioxidant contents, may be used as an additive to be applied in a small quantity in the mashing process in order to enhance the beer in terms of its potential health benefits.
</abstract>

The study investigated the feasibility of three winter cultivars of wheat – Elixer, Rockefeller and Gimantis, for production of wheat beer. Reference samples were produced from commercially available wheat malt. The findings showed the beer produced from commercially available wheat malt presented the best sensory and physicochemical parameters, including real final fermentation of 70.11%. The results related to the investigated wheat cultivars showed good quality properties in the beer produced from malts obtained from Gimantis cultivar (content of CO2 – 0.58%), and from Rockefeller cultivar (alcohol content - 4.62% v/v). A similar relationship was observed in the sensory assessment. The findings related to beer produced from malt of Elixer wheat cultivar showed relatively low effectiveness of the production process (69.7%) and final beer fermentation (65.52%), and at the same time high contents of polyphenols (210 mg/dm3) and antioxidant activity. Wheat malts produced from Gimantis and Rockefeller cultivars can effectively be used as a raw material in beer production; on the other hand, malt from Elixer cultivar, found with higher antioxidant contents, may be used as an additive to be applied in a small quantity in the mashing process in order to enhance the beer in terms of its potential health benefits.

Suitability of Selected Winter Cultivars of Wheat from Production of Wheat Beer

Department of Food and Agriculture Production Engineering

Department of Weed Science and Tillage Systems

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"Suitability of Selected Winter Cultivars of Wheat from Production of Wheat Beer"}

The study investigated the feasibility of three winter cultivars of wheat – Elixer, Rockefeller and Gimantis, for production of wheat beer. Reference samples...

Suitability of Selected Winter Cultivars of Wheat from Production of Wheat Beer

Publicado en línea: 09 jul 2022

Páginas: 19 - 32

Recibido: 10 nov 2021

Aceptado: 10 mar 2022

DOI: https://doi.org/10.2478/aucft-2022-0002

Palabras clave
wheat beer, sensory assessment, antioxidant potential, beer quality determinants

© 2022 Justyna Belcar et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Suitability of Selected Winter Cultivars of Wheat from Production of Wheat Beer

Publicado en línea: 09 jul 2022

Páginas: 19 - 32

Recibido: 10 nov 2021

Aceptado: 10 mar 2022

DOI: https://doi.org/10.2478/aucft-2022-0002

Palabras clavewheat beer, sensory assessment, antioxidant potential, beer quality determinants

© 2022 Justyna Belcar et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Palabras clave
wheat beer, sensory assessment, antioxidant potential, beer quality determinants