Table 4.
Hunter’s color values of persimmon wines after fermentation with mixed culture

Yeast strain	Hunter’s color values
	L	a	b
	JK04 90%1)	58.99±0.01c2)	0.50±0.02a	2.75±0.01c
JK04 50%2)	60.59±0.03a	-0.17±0.02b	3.68±0.02a
JK04 10%3)	59.81±0.12b	-0.28±0.02c	3.32±0.03b
Fermivin	60.54±0.01a	-0.46±0.01d	1.52±0.01d

JK04, Fermivin=9:1; JK04, Fermivin=5:5; JK04, Fermivin=1:9.
The values were expressed as mean±SD (n=3). Different letters within the same column indicate significant difference (p<0.05).