Table 6.
Organic acid contents of persimmon wines after fermentation (g/L)

Yeast strain	Citric acid	Tartaric acid	Malic acid	Succinic acid
JK04 90%1)	0.665±0.003c2)	0.224±0.009c	0.058±0.029d	0.969±0.012d
JK04 50%	1.544±0.010a	0.525±0.011a	1.006±0.008a	1.066±0.014b
JK04 10%	1.387±0.010b	0.372±0.009b	1.533±0.027c	1.037±0.011c
Fermivin	1.540±0.011a	0.380±0.002b	2.161±0.011b	1.227±0.008a

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).