Table 2. Changes in Hunter’s color values of ale beers with addition of different concentrations of MBA grape must and juice during fermentation

Color Day Sample1)
C M10 M20 J10 J20
L (lightness) 0 57.59±0.092)d3)A4) 56.65±0.06aC 55.86±0.01aE 56.79±0.02dB 56.06±0.02cD
1 58.56±0.01aA 55.12±0.01bC 52.81±0.02bE 57.37±0.00aB 54.88±0.01eD
2 58.22±0.02bA 54.93±0.01cD 51.02±0.01dE 56.85±0.01cB 55.71±0.03dC
3 58.14±0.01cA 54.24±0.01dD 52.05±0.01cE 57.11±0.02bB 56.80±0.01aC
4 58.70±0.12aA 53.36±0.01eD 50.07±0.01eE 56.91±0.07cB 55.77±0.08dC
5 58.29±0.22bcA 53.25±0.02fD 46.80±0.05gE 55.18±0.02eB 53.89±0.05fC
6 57.58±0.01dA 52.47±0.01gD 49.42±0.02fE 57.09±0.04bB 56.14±0.03bC
a (redness) 0 −0.90±0.01bE 0.73±0.01gC 2.12±0.01gA 0.14±0.01gD 1.27±0.01eB
1 −0.93±0.01cE 1.79±0.00fC 5.26±0.00fA 0.54±0.00eD 2.39±0.01dB
2 −1.11±0.01eE 3.22±0.01eB 8.22±0.00dA 0.70±0.01dD 2.76±0.01cC
3 −1.09±0.01eE 3.70±0.00dB 7.50±0.01eA 0.36±0.01fD 2.38±0.00dC
4 −0.97±0.01dE 4.46±0.00bB 9.62±0.00bA 0.80±0.01bD 2.87±0.01bC
5 −0.98±0.01dE 4.58±0.00aB 12.37±0.02aA 1.60±0.00aD 4.09±0.00aC
6 −0.82±0.01aE 4.43±0.01cB 9.18±0.00cA 0.76±0.01cD 2.36±0.01dC
b (yellowness) 0 15.25±0.02aB 15.87±0.05aA 11.78±0.01aC 11.76±0.00cC 10.55±0.01cD
1 14.48±0.01bA 12.49±0.01cC 10.16±0.01bE 12.88±0.00aB 10.60±0.01bD
2 11.88±0.01gA 9.90±0.01gC 7.23±0.01fE 10.99±0.01eB 8.67±0.00gD
3 12.21±0.01eA 11.09±0.01fB 7.26±0.01fE 8.29±0.01gD 8.72±0.00fC
4 13.18±0.02dA 12.02±0.00eB 8.67±0.01eE 10.85±0.01fC 9.36±0.01eD
5 13.31±0.05cA 12.38±0.01dC 9.88±0.02dE 12.76±0.00bB 11.89±0.01aD
6 12.97±0.01fA 12.76±0.01bB 10.02±0.01cD 11.05±0.00dC 9.45±0.01dE
C, wort only; M10, wort with addition of 10% grape must; M20, wort with addition of 20% grape must; J10, wort with addition of 10% grape juice; J20, wort with addition of 20% grape juice.
All values are mean±SD (n=3).
Different superscript letters within the same column indicate significant differences (p<0.05).
Different superscript letters within the same row indicate significant differences (p<0.05).