ArticleFoods (Basel, Switzerland)2022
Quality and Pro-Healthy Properties of Belgian Witbier-Style Beers Relative to the Cultivar of Winter Wheat and Raw Materials Used.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- The Influence of Selected Winter Wheat Cultivars Grown in Poland and the Growing Season on the Quality of Wheat Beers Produced from Them.Foods (Basel, Switzerland) · 2026Article
- Influence of Gaseous Ozone Treatments on Mechanical and Chemical Properties of Japanese Quince Fruits During Storage.Foods (Basel, Switzerland) · 2025Article
- Effects of Fortified Wheat Bran Arabinoxylan on the Quality of Wheat Malt Beer.Foods (Basel, Switzerland) · 2025Article
- Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Heliyon · 2024Article
- Effect of Coriander Seed Addition at Different Stages of Brewing on Selected Parameters of Low-Alcohol Wheat Beers.Molecules (Basel, Switzerland) · 2024Article
- Comparison between Ultrasound- and Microwave-Assisted Extraction Methods to Determine Phenolic Compounds in Barley (Foods (Basel, Switzerland) · 2023Article
- Impact of the Addition of Fruits of Kamchatka Berries (Molecules (Basel, Switzerland) · 2023Article
- Micronization Effects on Structural, Functional, and Antioxidant Properties of Wheat Bran.Foods (Basel, Switzerland) · 2022Article
- Effect of the Addition of Lemongrass (Molecules (Basel, Switzerland) · 2022Article
- The Effect of the Addition of Ozonated and Non-Ozonated Fruits of the Saskatoon Berry (Molecules (Basel, Switzerland) · 2022Article
- Feasibility of Defatted Juice from Sea-Buckthorn Berries (Molecules (Basel, Switzerland) · 2022Article
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4 authors.
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Abstract
Unmalted wheat grain and barley malt are the basic materials used in the production of Belgian wheat beers known as Witbier. A change in the ingredients defined in the recipe, by which part of the unmalted wheat is replaced with wheat malt, can positively affect the quality of the beverage produced. The purpose of the study was to brew Witbier-style beers made from four cultivars of winter wheat, with a 50% share of unmalted wheat and barley malt as well as Witbier-style beers made from four wheat cultivars, where 25% of unmalted wheat was replaced with wheat malt. Physicochemical and sensory analyzes showed mild differences in the quality of the beer products, more specifically higher alcohol content (by 11.33%) were found in beers made without the addition of wheat malt, while higher sensory attractiveness and 17.13% higher total polyphenol content were identified in beers enhanced with wheat malt. Phenolic compounds were identified using UPLC-PDA-MS/MS. The highest flavanol content, including kaempferol 3-O-rhamnoside-7-O-pentoside, was found in beers produced using wheat grains of the 'Elixer' cultivar, whether or not wheat malt was added; the values were 1.31 mg/L in E50 beer, and 1.39 mg/L in E25 beer. The same beer samples with the highest antioxidant and antiradical activity were found (in E25 beer, 2.35 mmol TE/L, and in E50 beer, 2.12 mmol Fe
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