Table 3. Changes in pH of fermented wine added with Panax ginseng sprout from different pre-treatment condition

Sample code¹⁾	Fermentation periods (days)
Sample code¹⁾	0	2	4	6
CO	4.10±0.17^a ²⁾ ^A ³⁾	4.17±0.01^aB	4.17±0.03^aB	4.12±0.06^aB
GP	4.13±0.08^bA	4.05±0.01^aA	4.06±0.02^aA	4.00±0.04^aA
WEP	4.13±0.01^bA	4.16±0.06^bB	4.14±0.01^bB	4.03±0.01^aA
EEP	4.18±0.01^bA	4.18±0.01^bB	4.18±0.03^bB	4.04±0.02^aA

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-bMeans 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).