Table 2.
Effect of initial alcohol content on the grape vinegar production yield

	Initial alcohol content (%)
	6	7	8	9
	Acetic acid fermentation yield (%)	70.3±0.11)a2)	67.7±0.0b	67.5±0.0b	-

Values are means±SD (n=3).
Means with different superscripts (a-c) in the same row are significantly different (p<0.05) by Duncan’s multiple range test.