Table 5. Sensory evaluation of final ale beers with addition of different concentrations of MBA grape must and juice

Sample¹⁾	Color	Flavor	Sweetness	Bitterness	Sourness	Body	Aftertaste	Carbonate	Overall preference
C	5.89±1.56^2)ab3)	4.74±1.05^a	4.26±1.28^a	4.74±1.28^a	4.79±1.40^a	5.05±0.85^a	4.79±0.92^a	5.00±1.45^a	5.32±1.29^a
M10	5.05±0.85^b	4.95±1.51^a	4.11±1.33^a	4.37±1.83^a	4.37±1.61^a	4.42±1.30^a	4.42±1.50^a	4.74±1.69^a	4.53±1.26^a
M20	6.00±1.20^ab	5.26±1.19^a	4.47±1.07^a	4.21±1.78^a	4.79±1.27^a	5.21±1.27^a	4.53±1.58^a	4.79±0.85^a	4.68±1.80^a
J10	5.53±0.96^b	5.05±1.27^a	4.79±1.08^a	4.59±1.75^a	4.47±1.47^a	4.84±1.38^a	4.37±1.34^a	4.74±1.94^a	5.21±1.03^a
J20	6.53±0.96^a	5.58±0.90^a	5.16±1.34^a	4.26±2.00^a	4.58±1.54^a	5.37±1.12^a	4.74±1.15^a	5.11±1.33^a	5.74±1.59^a

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=19).
Different superscript letters (^a,b) within the same column indicate significant differences (p<0.05).