Table 2.
Changes of free sugar during the fermentation in Bobsikhae and Bellflower tea YeongdeokBobsikhae

Sample	Fermentation period (day)	Fructose	Glucose	Sucrose	Maltose	Total free sugar
Bobsikhae	0	1.62^a2)±0.28	1.32^a±0.45	0.86^a±0.75	4.38^b±0.05	8.18^ab±0.74
	1	1.42^a±0.08	1.12^a±0.28	0.96^a±0.27	4.93^b±0.85	8.43^ab±1.21
	3	1.47^a±0.39	1.16^a±0.06	1.00^a±0.13	5.18^ab±0.32	8.81^a±2.41
	7	0.29^b±0.04	ND	0.68^ab±0.87	4.81^b±0.98	5.78^bc±0.41
	15	ND1)	ND	0.53^ab±0.09	5.39^a±0.14	5.92^bc±0.44
	30	ND	ND	0.16^b±0.08	6.12^a±0.04	6.28^b±0.74
Bellflower tea YeongdeokBob sikhae	0	1.47^a±0.41	1.24^a±0.05	1.37^a±0.12	5.74^a±0.14	9.82^a±1.12
	1	1.36^a±0.56	1.02^a±0.12	1.43^a±0.32	4.92^b±0.55	8.73^a±0.20
	3	1.31^a±0.50	1.17^a±0.85	1.01^a±0.52	4.96^b±0.52	8.45^ab±0.45
	7	1.75^a±1.45	1.12^a±1.12	0.49^ab±0.29	5.31^ab±0.25	8.67^a±0.36
	15	1.02^a±0.15	0.43^b±0.74	0.06^b±0.36	5.43^a±0.75	6.94^b±0.44
	30	ND	ND	0.15^b±0.75	5.56^a±0.09	5.71^bc±0.50

ND : Not detected
Data are Mean ± S.D.
Means followed by the same superscript in a column are not significantly different at p<0.05.