Table 1. Changes in physicochemical characteristics of wine mashing step added with Panax ginseng sprout from different pre-treatment condition

	1^st fermentation step		2^nd fermentation step		3^rd fermentation step
Fermentation periods (days)	0	2	0	2	0	2
Alcohol contents (%)	-	15.00±0.20^e ¹⁾	5.00±0.10^a	10.00±0.30^c	7.00±0.10^b	13.00±0.20^d
pH	6.67±0.26^c	4.70±0.07^b	6.70±0.41^c	3.77±0.01^a	3.98±0.02^a	3.86±0.02^a
Acidity (%)	0.16±0.01^a	0.38±0.05^b	0.17±0.03^a	0.87±0.02^d	0.64±0.02^c	0.69±0.03^c
Reducing sugar (g/100 g)	3.36±0.03^e	1.26±0.02^b	3.52±0.14^f	2.23±0.04^d	1.95±0.04^c	0.82±0.02^a

¹⁾^a-fMeans with different superscripts within the same row are significantly different by Duncan's multiple range test (p<0.05).