Table 4.

Physicochemical parameters of vetch 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 (%)
V	20	5.53 ± 0.04 bc	2.40 ± 0.05 c	115 ± 5 bc	1.63 ± 0.03 b	13.82 ± 0.89 b
V-FBR	X	6.08 ± 0.07 a	1.80 ± 0.06 d	90 ± 5 e	n.d.	8.12 ± 0.72 c
V-FNL	X	5.40 ± 0.04 cd	1.66 ± 0.03 de	70 f	n.d.	5.82 ± 0.11 d
V-MAX	10	5.55 ± 0.04 bc	1.71 ± 0.03 de	100 de	n.d.	8.56 ± 0.15 c
V-MLC	25	5.11 ± 0.06 e	2.80 ± 0.08 b	100 ± 5 de	1.09 ± 0.05 e	14.02 ± 1.10 b
V-MLV	X	5.57 ± 0.03 b	1.60 ± 0.06 e	125 ± 5 ab	1.48 ± 0.03 c	10.02 ± 0.78 c
V-BC	20	5.47 ± 0.02 bc	1.58 ± 0.03 e	105 ± 5 cd	1.28 ± 0.04 d	8.29 ± 0.24 c
V-AM	30	5.58 ± 0.02 b	1.79 ± 0.01 d	115 ± 5 bc	1.28 ± 0.03 d	10.30 ± 0.51 c
M	10	5.31 ± 0.05 d	6.84 ± 0.07 a	130 a	1.75 ± 0.03 a	44.47 ± 0.46 a

¹ V—wort from vetch malt, V-FBR—wort from vetch malt mashed with addition of Filtrase BR-X, V-FNL—wort from vetch malt mashed with addition of Filtrase NL, V-MAX—wort from vetch malt mashed with addition of Maxazyme NNP DS, V-MLC—wort from vetch malt mashed with addition of Mats L Classic, V-MLV—wort from vetch malt mashed with addition of Mycolase LV, V-BC—wort from vetch malt mashed with addition of Brewers Compass, V-FNL—wort from vetch 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, …, d) 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.