Table 5.
Free sugar content of persimmon wines after fermentation (g/L)

Yeast strain	Sucrose	Glucose	Fructose
JK04 90%1)	ND2)	8.346±1.994a3)	13.448±2.712a
JK04 50%	ND	6.679±3.408a	15.016±2.266a
JK04 10%	ND	4.396±1.468a	14.303±1.241a
Fermivin	ND	2.694±1.500a	6.745±1.083b

JK04, Fermivin=9:1; JK04, Fermivin=5:5; JK04, Fermivin=1:9.
ND, not detected.
The values were expressed as mean±SD (n=3). Different letters within the same column indicate significant difference (p<0.05).