Table 1.
Physicochemical characteristics of beer produced from black wheat by isolated yeast and control yeast (Saccharomyces cerevisiae).
| Yeast strain | Colour (EBC) | pH | Total acidity | TSS (ºB) | Reducing sugars (g/100 ml) | Anthocyanin content (mg/L) | Alcohol content (%) |
|---|---|---|---|---|---|---|---|
| Isolated strain C1 | 22.95a ± 0.34 | 4.4a ± 0.03 | 0.12a ± 0.05 | 12.80ab ± 0.41 | 0.23a ± 0.06 | 5.67a ± 0.05 | 6.52a ± 0.48 |
| Isolated strain C2 | 21.45b ± 0.28 | 4.0b ± 0.05 | 0.28b ± 0.02 | 13.10a ± 0.22 | 0.20a ± 0.05 | 6.43b ± 0.03 | 7.00a ± 0.35 |
| Standard strain (Saccharomyces cerevisiae) | 22.72a ± 0.17 | 4.7c ± 0.02 | 0.24b ± 0.03 | 12.20b ± 0.32 | 0.22a ± 0.04 | 4.67c ± 0.04 | 6.41a ± 0.44 |
TSS total soluble solids.
Values are mean of three replicates ± standard deviation (p < 0.05).
Values with different superscript roman letters (a and b) in the same column are significantly different according to the Tukey’s range test (p < 0.05).