Table 2. Changes in alcohol contents of fermented wine added with Panax ginseng sprout from different pre-treatment condition

(%)

Sample code¹⁾ Fermentation periods (days)

0 2 4 6

CO 8.50±0.20^a ²⁾ ^A ³⁾ 11.03±0.80^bB 12.13±0.50^cA 12.10±0.53^cA

GP 8.20±0.30^aA 10.50±0.20^bAB 11.50±0.20^cA 12.03±0.31^dA

WEP 8.00±0.36^aA 10.03±0.21^bA 11.50±0.40^cA 11.80±0.60^cA

EEP 9.03±0.21^aB 10.50±0.40^bAB 11.50±0.20^cA 11.80±0.40^cA

¹⁾CO, not added Panax ginseng sprout; GP, added grind Panax ginseng sprout; WEP, added low temperature (50±3℃) extract of Panax ginseng sprout; EEP, added enzyme hydrolyzed extract of Panax ginseng sprout.
²⁾^a-cMeans with different superscripts within the same row are significantly different by Duncan's multiple range test (p<0.05).
³⁾^A-BMeans with different superscripts within the same column are significantly different by Duncan's multiple range test (p<0.05).

Sample code¹⁾	Fermentation periods (days)
Sample code¹⁾	0	2	4	6
CO	8.50±0.20^a ²⁾ ^A ³⁾	11.03±0.80^bB	12.13±0.50^cA	12.10±0.53^cA
GP	8.20±0.30^aA	10.50±0.20^bAB	11.50±0.20^cA	12.03±0.31^dA
WEP	8.00±0.36^aA	10.03±0.21^bA	11.50±0.40^cA	11.80±0.60^cA
EEP	9.03±0.21^aB	10.50±0.40^bAB	11.50±0.20^cA	11.80±0.40^cA