TABLE 7.
Analysis of worts before and after fermentation with KBI 12.1.
| Attribute | Unit |
7°P |
7°P +3% glucose |
10°P |
|||
| Wort | Fermented | Wort | Fermented | Wort | Fermented | ||
| Attenuation | % | – | 652c | – | 470a | – | 601b |
| App. extract | °P | 7.350.01 | 2.570.12 | 9.660.02 | 5.080.03 | 9.990.01 | 3.950.09 |
| Real extract | °P | 7.350.01 | 3.500.08 | 9.660.02 | 5.980.02 | 9.990.01 | 5.150.08 |
| Ethanol | % ABV | – | 2.610.04a | – | 2.590.02a | – | 3.450.03b |
| pH | 4.830.01 | 3.810.01b | 4.880.01 | 3.460.09a | 4.800.01 | 3.910.01b | |
| FAN | mg/L | 831 | n.d. | 837 | n.d. | 882 | n.d. |
| Lactic acid | mM | – | 5.190.11a | – | 18.004.64b | – | 5.100.26a |
| Fructose | g/L | 1.280.01 | <LOD | 1.560.01 | <LOD | 2.090.01 | <LOD |
| Glucose | g/L | 6.050.01 | <LOD | 34.590.10 | <LOD | 8.520.05 | <LOD |
| Sucrose | g/L | 0.780.01 | <LOD | 0.780.00 | <LOD | 1.100.01 | <LOD |
| Maltose | g/L | 31.060.38 | 2.030.77 | 31.120.06 | 26.490.59 | 43.670.25 | 5.430.70 |
| Maltotriose | g/L | 9.050.11 | 9.900.08 | 9.030.02 | 8.460.13 | 12.700.02 | 13.560.11 |
Values are given as means ± standard deviation. Different letters in superscripts indicate a significant difference between the fermented samples (p ≤ 0.05). n.d., not determined.