Table 6. Changes in total phenolic compounds content of fermented wine added with Panax ginseng sprout from different pre-treatment condition

(mg GAE/100 g)

Sample code¹⁾ Fermentation periods (days)

0 2 4 6

CO 29.15±0.11^a ²⁾ ^A ³⁾ 35.02±0.70^bAB 36.14±1.30^bcB 37.19±0.56^cB

GP 30.67±0.21^aAB 33.29±1.40^bA 35.07±0.88^cAB 35.30±0.10^cA

WEP 32.35±2.82^aBC 34.24±0.90^abAB 34.27±0.70^abA 35.36±0.95^bA

EEP 34.11±0.88^aC 35.50±1.92^aB 35.27±0.52^bAB 37.73±0.83^cB

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-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	29.15±0.11^a ²⁾ ^A ³⁾	35.02±0.70^bAB	36.14±1.30^bcB	37.19±0.56^cB
GP	30.67±0.21^aAB	33.29±1.40^bA	35.07±0.88^cAB	35.30±0.10^cA
WEP	32.35±2.82^aBC	34.24±0.90^abAB	34.27±0.70^abA	35.36±0.95^bA
EEP	34.11±0.88^aC	35.50±1.92^aB	35.27±0.52^bAB	37.73±0.83^cB