Skip to main content
. 2020 Nov 25;10(12):1599. doi: 10.3390/biom10121599

Figure 1.

Figure 1

L-Lactic acid concentration (a) and pH (b) of fermenting wort measured every 24 h during lactic acid fermentation (LAF) and in the beer; REF: reference sample (without supplementation); Mg.1, Mg.2: wort supplemented with magnesium at two different levels; Zn.1, Zn.2: wort supplemented with zinc at two different levels. Bars show the average of three replicates ± standard deviation. *, ** and *** indicate homogeneous groups (p < 0.05) within the samples analysed at a certain timepoint.