Table 8.
Sensory scores of persimmon wines after alcohol fermentation

Yeast strain	Color	Flavor	Taste	Overall preference
JK04 90%1)	2.60±0.52c2)	3.10±0.74ab	3.60±0.70a	3.60±0.84ab
JK04 50%	3.50±0.85b	3.80±0.90a	3.40±1.17a	3.90±0.88a
JK04 10%	3.80±0.63ab	2.80±0.79b	2.80±1.03a	3.30±0.82ab
Fermivin	4.30±0.82a	2.80±0.79b	2.40±0.70a	2.80±0.79b

JK04, Fermivin=9:1; JK04, Fermivin=5:5; JK04, Fermivin=1:9.
The values were expressed as mean±SD (n=10). Different letters within the same column indicate significant difference (p<0.05).