Table 2.

Physicochemical parameters of lentil malt worts with and without addition of enzyme preparations.

Sample 1	Saccharification Time 2	pH	Extract (°Plato)	Wort Volume (mL)	Wort Viscosity (mPa∙s)	Brewhouse Efficiency (%)
L	X	5.51 ± 0.05 d	1.59 ± 0.04 f	100 c	n.d.	7.95 ± 0.20 f
L-FBR	X	6.12 ± 0.03 a	2.60 ± 0.04 c	100 c	1.39 ± 0.03 c	13.00 ± 0.20 de
L-FNL	X	5.57 ± 0.02 cd	2.41 ± 0.03 de	130 ± 5 ab	1.32 ± 0.01 cd	15.66 ± 0.41 c
L-MAX	X	5.64 ± 0.03 bc	2.33 ± 0.03 e	125 ± 5 b	1.39 ± 0.01 c	14.57 ± 0.77 cd
L-MLC	25	5.25 ± 0.04 e	3.4 ± 0.02 b	140 ± 5 a	1.51 ± 0.03 b	23.80 ± 0.71 b
L-MLV	10	5.6 ± 0.03 bcd	2.39 ± 0.04 e	130 ± 5 ab	n.d.	15.55 ± 0.86 c
L-BC	X	5.55 ± 0.02 cd	2.4 ± 0.07 de	130 ab	1.37 ± 0.03 c	15.61 ± 0.46 c
L-AM	X	5.69 ± 0.03 b	2.55 ± 0.04 cd	100 c	1.29 ± 0.03 d	12.75 ± 0.2 e
M	10	5.31 ± 0.05 e	6.84 ± 0.07 a	130 ab	1.75 ± 0.03 a	44.47 ± 0.46 a

¹ L—wort from lentil malt, L-FBR—wort from lentil malt mashed with addition of Filtrase BR-X, L-FNL—wort from lentil malt mashed with addition of Filtrase NL, L-MAX—wort from lentil malt mashed with addition of Maxazyme NNP DS, L-MLC—wort from lentil malt mashed with addition of Mats L Classic, L-MLV—wort from lentil malt mashed with addition of Mycolase LV, L-BC—wort from lentil malt mashed with addition of Brewers Compass, L-FNL—wort from lentil malt mashed with addition of Amigase Mega, M—wort from Pilsen barley malt. Values are expressed as mean (n = 2) ± standard deviation in case of saccharification time, wort volume and brewhouse efficiency and as a mean (n = 4) ± standard deviation in case of pH, extract and viscosity. Mean values with different letters (a, b, …, f) within the same column are statistically different (p-value < 0.05). ² “X” means that complete saccharification of the sample had not been acquired; n.d. stands for “no data” in the samples in which viscosity could not be assessed.