Table 3 Change of the organic acid contents during vinegar fermentation of Elaeagnus multiflora fruit

Contents (mg/mL)	Fermentation time (day)
	10	20	40	60
	Oxalic acid	0.15±0.011)	0.16±0.02	0.15±0.01	0.26±0.03
Tartaric acid	1.65±0.02	0.76±0.02	0.51±0.05	0.93±0.05
Malic acid	1.27±0.10	1.48±0.09	1.28±0.11	1.51±0.10
Ascorbic acid	1.38±0.08	1.18±0.07	0.94±0.06	1.01±0.06
Lactic acid	3.69±0.22	4.43±0.27	4.12±0.25	4.92±0.30
Acetic acid	2.64±0.16	16.35±0.98	18.31±1.10	38.84±2.33
Citric acid	0.41±0.02	0.70±0.04	0.89±0.05	0.96±0.06
Succinic acid	0.71±0.04	1.51±0.09	1.13±0.07	2.25±0.14
Fumaric acid	0.04±0.00	0.05±0.00	0.07±0.00	0.05±0.00
Glutaric acid	ND2)	ND	ND	ND
Total	11.94±0.60	26.62±1.33	27.4±1.37	50.73±2.54

All data are presented as the mean±SD of triplicate determinations.
ND, not detected.