. 2022 Apr 15;11(8):1150. doi: 10.3390/foods11081150

Table 5.

Analysis of the quality characteristics of beer foam in Witbier samples.

	E50	E25	G50	G25	L50	L25	R50	R25
Colour	4.60 ^ab ± 0.50	4.53 ^ab ± 0.51	4.53 ^ab ± 0.33	4.80 ^b ± 0.41	4.33 ^a ± 0.17	4.47 ^ab ± 0.34	4.27 ^a ± 0.33	4.33 ^a ± 0.11
Abundance	4.00 ^ab ± 0.25	3.47 ^a ± 0.51	3.53 ^ab ± 0.23	3.73 ^ab ± 0.27	3.93 ^ab ± 0.24	4.07 ^ab ± 0.25	4.13 ^b ± 0.21	3.87 ^ab ± 0.09
Structure	3.33 ^a–c ± 0.21	3.00 ^a ± 0.35	3.20 ^ab ± 0.26	4.07 ^e ± 0.11	3.73 ^cd ± 0.11	3.67 ^b–d ± 0.12	3.73 ^cd ± 0.27	3.87 ^d ± 0.23
Durability	3.93 ^b ± 0.59	3.80 ^b ± 0.56	3.20 ^a ± 0.34	3.87 ^b ± 0.18	3.67 ^ab ± 0.17	3.93 ^b ± 0.23	3.80 ^b ± 0.25	3.80 ^b ± 0.13
Overall impression	3.97 ^a ± 0.52	3.70 ^a ± 0.68	3.62 ^a ± 0.63	4.27 ^a ± 0.26	3.92 ^a ± 0.30	4.03 ^a ± 0.37	3.98 ^a ± 0.26	3.97 ^a ± 0.24

Data are expressed as mean values (n = 3) ± SD; SD—standard deviation. Mean values within rows with different letters are significantly different (p < 0.05). E—‘Elixer’ cultivar; G—‘Gimantis’ cultivar; L—‘Lawina’ cultivar; R—‘Rockefeller’ cultivar; 50—beer without wheat malt; 25—added wheat malt.