Table 1. Free sugar and organic acid contents of ale beers with addition of different concentrations of MBA grape must and juice after fermentation

Sample¹⁾	Free sugar content (mg/mL)				Organic acid content (mg/mL)
Sample¹⁾	Sucrose	Maltose	Glucose	Fructose	Malic acid	Succinic acid	Lactic acid	Acetic acid
C	ND²⁾	1.24±0.00^a	ND	0.08±0.01^d	0.69±0.00^d	0.53±0.00^e	0.36±0.00^a	0.21±0.01^a
M10	ND	1.05±0.01^b	ND	0.13±0.00^c	0.90±0.01^c	0.70±0.00^c	0.27±0.00^b	0.03±0.01^b
M20	0.13±0.01^3)b4)	0.85±0.00^c	ND	0.25±0.01^b	1.38±0.01^a	0.72±0.00^b	0.16±0.01^c	0.02±0.00^b
J10	0.09±0.01^c	0.86±0.01^c	ND	0.23±0.01^b	0.96±0.00^b	0.76±0.00^a	0.26±0.01^b	0.01±0.01^b
J20	0.15±0.00^a	0.63±0.00^d	ND	0.57±0.00^a	1.41±0.01^a	0.66±0.00^d	0.15±0.00^c	ND

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.
ND, not detected.
All values are mean±SD (n=3).
Different superscript letters (^a-d) within the same column indicate significant differences (p<0.05).