Table 2. ABTS free radical scavenging activity (ABTS) of various Korean fruits wine
| Wine | ABTS (%) |
| AW (L)1) | 13.7±0.92)ef3) |
| AW (L) | 14.2±1.1e |
| MW (L) | 89.6±2.2a |
| MW | 54.5±2.9b |
| GW | 29.8±1.8d |
| GW | 8.0±0.7fg |
| GW | 48.2±1.3c |
| GW | 14.3±1.1e |
| GW | 9.8±0.1efg |
| GW | 7.5±1.3g |
| KRW | 15.2±0.8e |
| KRW | 11.2±0.5efg |
1)AW (L), lab-brewed apple wine; MW (L), lab-brewed Moru wine; MW, commercial Moru wine; GW, commercial grape wine; KRW, commercial Korean raspberry wine.
2)All values are mean SD (n=3).
3)a-gMeans with different superscripts in the same column are significantly different at p<0.05.