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. 2021 May 11;10(5):763. doi: 10.3390/antiox10050763

Table 4.

Color (EBC) and 5-hydroxymethylfurfural (5-HMF) content in worts and beers.

Sample Color 5-HMF
EBC mg/L
Worts
W0 106.73 ± 0.22 h 18.92 ± 0.07 e
W1 133.43 ± 3.08 b 24.65 ± 0.03 b
Hopping
A1 114.15 ± 0.00 fg 20.05 ± 0.46 d
B1 139.58 ± 2.32 a 23.4 ± 0.29 c
C1 142.95 ± 0.45 a 26.52 ± 0.01 a
D1 141.60 ± 0.90 a 26.72 ± 0.12 a
Main fermentation
A2 107.10 ± 2.10 h nd
B2 113.03 ± 0.08 fg nd
C2 126.45 ± 3.30 cd nd
D2 132.08 ± 1.58 b nd
Post-fermentation
A3 122.93 ± 2.03 de nd
B3 114.68 ± 0.53 f nd
C3 131.03 ± 2.32 b nd
D3 131.40 ± 1.80 b nd
Maturation
A4 121.32 ± 3.30 e nd
B4 110.40 ± 4.95 gh nd
C3 123.15 ± 2.85 de nd
D4 130.05 ± 0.30 bc nd

Results are presented as a mean of three replicates ± standard deviation. The mean values presented in one column, marked with different letters (a, b, c, etc.) differ statistically (p < 0.05); nd – not detected.