Table 1.
Sugar, total acid, and pH dur ing the fermentation of must supplemented with Muscat Bailey A grape fruit stem

Sample(%)		Fermentation time (day)
		0	1	4	6	8	10
		Sugar (°Brix)	0%	20.00±0.00	20.55±0.351)b2)	17.85±0.78a	10.50±0.71a	7.50±0.14a	6.25±0.21a
1%	20.55±0.07b		18.10±0.14a		10.35±0.49a	7.40±0.14a	6.25±0.07a
2%	20.45±0.21ab		18.10±0.14a		11.05±0.35a	7.75±0.21b	6.30±0.14a
3%	20.00±0.42a		18.10±0.28a		10.55±0.21a	7.45±0.07a	6.40±0.14a
5%	20.15±0.21ab		17.85±0.07a		10.65±0.21a	7.45±0.07a	6.20±0.00a
Total acid (%,w/v)	0%	0.61±0.01	0.56±0.02a	0.85±0.10a	0.83±0.11a	0.75±0.11a	0.77±0.03a
	2%		0.53±0.01a	0.84±0.10a	0.92±0.04b	0.78±0.04a	0.76±0.01a
	3%		0.54±0.00a	0.79±0.01a	0.93±0.00b	0.78±0.00a	0.76±0.01a
	5%		0.66±0.09	0.98±0.09b	0.87±0.01ab	0.78±0.01a	0.74±0.04a
	1%		0.54±0.01a	1.07±0.02b	0.92±0.01b	0.75±0.01a	0.71±0.04a
pH	0%	3.95±0.01	4.13±0.14ab	3.90±0.07ab	3.71±0.11ab	3.68±0.11b	3.60±0.11a
	1%		3.84±0.13a	3.84±0.02ab	3.71±0.13ab	3.56±0.12a	3.65±0.12ab
	2%		4.36±0.22b	3.72±0.03a	3.59±0.07a	3.49±0.04a	3.66±0.04ab
	3%		4.08±0.25ab	3.74±0.02a	3.80±0.04b	3.58±0.04a	3.72±0.04b
	5%		4.00±0.06a	4.05±0.24b	3.67±0.11ab	3.54±0.02a	3.73±0.02b

Values are mean standard deviations of triplicate determinations.
Means with the different letters in same column are significantly different (p<0.05) by Duncan s multiple range test.