Table 3
Changes in the sugar content of vinegar supplemented with different amounts of black gar lic dur ing fermentation (°Brix)

Sample code		Fermentation period (days)
Sample code	0	9	18	25
BV-3.5	5.00±0.00^bA1)	12.00±0.00^dA	4.00±0.00^aA	5.50±0.71^cA
BV-5	5.00±0.00^abB	12.00±0.00^cB	4.50±0.71^aB	5.50±0.71^bA
BV-7	6.00±0.00^bC	12.50±0.71^cB	5.00±0.00^aC	6.50±0.71^bB
BV-14	10.00±0.00^bD	13.50±0.71^cC	7.00±0.00^aD	9.50±0.71^bC

¹⁾All values are mean±SD (n=3). Means with different superscripts (a-d) within the same row are significantly different (p<0.05). Means with different superscripts (A-D) within the same column are significantly different (p<0.05).