Table 4. Changes in acidity of fermented wine added with Panax ginseng sprout from different pre-treatment condition

(%)

Sample code¹⁾ Fermentation periods (days)

0 2 4 6

CO 0.53±0.04^a ²⁾ ^A ³⁾ 0.64±0.03^bC 0.59±0.06^abA 0.59±0.06^abA

GP 0.54±0.02^aA 0.62±0.02^bBC 0.62±0.02^bA 0.63±0.04^bAB

WEP 0.61±0.01^bB 0.57±0.01^aA 0.62±0.01^cA 0.65±0.01^dB

EEP 0.60±0.01^aB 0.58±0.01^aAB 0.59±0.02^aA 0.65±0.02^bB

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-dMeans with different superscripts within the same row are significantly different by Duncan's multiple range test (p<0.05).
³⁾^A-CMeans 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	0.53±0.04^a ²⁾ ^A ³⁾	0.64±0.03^bC	0.59±0.06^abA	0.59±0.06^abA
GP	0.54±0.02^aA	0.62±0.02^bBC	0.62±0.02^bA	0.63±0.04^bAB
WEP	0.61±0.01^bB	0.57±0.01^aA	0.62±0.01^cA	0.65±0.01^dB
EEP	0.60±0.01^aB	0.58±0.01^aAB	0.59±0.02^aA	0.65±0.02^bB