Table 5. Changes in reducing sugar content of fermented wine added with Panax ginseng sprout from different pre-treatment condition

(mg/100 g)

Sample code¹⁾ Fermentation periods (days)

0 2 4 6

CO 312.08±6.92^d ²⁾ ^A ³⁾ 229.06±4.06^cB 156.77±2.31^bB 119.27±4.40^aA

GP 332.19±10.19^dB 208.33±4.73^cA 145.73±2.16^bA 116.67±4.21^aA

WEP 421.35±4.45^dC 229.06±3.98^cB 143.54±3.70^bA 120.52±2.67^aA

EEP 484.17±4.98^dD 263.55±2.39^cC 199.79±6.63^bC 170.21±8.41^aB

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-DMeans 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	312.08±6.92^d ²⁾ ^A ³⁾	229.06±4.06^cB	156.77±2.31^bB	119.27±4.40^aA
GP	332.19±10.19^dB	208.33±4.73^cA	145.73±2.16^bA	116.67±4.21^aA
WEP	421.35±4.45^dC	229.06±3.98^cB	143.54±3.70^bA	120.52±2.67^aA
EEP	484.17±4.98^dD	263.55±2.39^cC	199.79±6.63^bC	170.21±8.41^aB