Table 3. The color values and bitterness of ale beers with addition of different concentrations of MBA grape must and juice after fermentation

Sample¹⁾	Color values			Bitterness (IBU)
Sample¹⁾	Hue	Intensity	EBC unit	Bitterness (IBU)
C	4.18±0.05^2)a3)	0.60±0.00^c	9.00±0.00^c	24.73±0.18^a
M10	2.24±0.01^c	0.85±0.00^b	11.87±0.01^b	19.05±1.08^b
M20	1.65±0.01^d	0.99±0.00^a	12.50±0.00^a	17.37±0.98^c
J10	3.11±0.00^b	0.54±0.00^e	8.35±0.00^d	20.15±0.66^b
J20	2.21±0.01^c	0.58±0.00^d	7.82±0.01^e	17.65±0.39^c

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 (^a-c) within the same column indicate significant differences (p<0.05).