Table 8. Changes in ABTS radical scavenging activity of fermented wine added with Panax ginseng sprout from different pre-treatment condition

(%)

Sample code¹⁾ Fermentation periods (days)

0 2 4 6

CO 54.62±1.63^a ²⁾ ^A ³⁾ 59.96±0.58^bB 63.00±2.46^cB 63.43±1.55^cA

GP 53.08±0.31^aA 58.22±0.56^bA 61.75±0.65^cAB 63.52±0.47^dA

WEP 56.61±0.36^aB 56.73±0.46^aA 60.05±0.57^bA 62.64±0.43^cA

EEP 57.89±1.22^aB 61.42±1.83^bB 63.83±0.92^cB 64.71±0.96^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	54.62±1.63^a ²⁾ ^A ³⁾	59.96±0.58^bB	63.00±2.46^cB	63.43±1.55^cA
GP	53.08±0.31^aA	58.22±0.56^bA	61.75±0.65^cAB	63.52±0.47^dA
WEP	56.61±0.36^aB	56.73±0.46^aA	60.05±0.57^bA	62.64±0.43^cA
EEP	57.89±1.22^aB	61.42±1.83^bB	63.83±0.92^cB	64.71±0.96^cA