The Effect of Selected Winter Wheat Cultivars and the Growing Season on the Antioxidant Activity, Polyphenol Profile, and Organoleptic Assessment of Beers Produced from Them

Wheat cultivars significantly affect the quality of grain and then malt, which are used in the production of wheat beers, determining their potential use in brewing. Nowadays, consumers are increasingly choosing products with high biological activity, even for alcoholic beverages. Furthermore, organoleptic testing is crucial, as despite their high physicochemical parameters, wheat beers may not be met with consumer acceptance. The antioxidant activity and total polyphenol content of the obtained wheat beers were determined and identified, and organoleptic analysis was performed. Wheat beers obtained from malt derived from the Elixer cultivar of wheat were characterized by the highest polyphenol profile values (3.01 mg·L−1) and antioxidant activity determined by the ABTS method (0.72 mg TE·L−1). The Lawina cultivar also had a high ABTS value (0.73 mg TE·L−1). Total polyphenol content (89.07 mg·L−1), antioxidant activity (DPPH; 1.08 mg TE·L−1), antiradical activity (FRAP; 1.58 mg Fe2+·L−1), and organoleptic profile were highest in wheat beers obtained from malt derived from the Gimantis cultivar of wheat. Based on the conducted research, it was found that beers obtained from Gimantis wheat are characterized by the best quality parameters, including antioxidant activity. The Gimantis cultivar showed the least variation in quality of wheat beers in terms of the growing season and is recommended as a wheat cultivar for the brewing industry. It is also recommended to conduct further research on beer products obtained from the analyzed winter wheat varieties, including the antioxidant potential of finished non-alcoholic products.