Table 3.
Changes in color of the grape vinegar fermentation by initial alcohol content and fermentation stage

Initial alcohol content (%)			Fermentation stage1)
			W	IAAF	1st AAF	2nd AAF
			Color	L	6	36.7±0.12)a3)	37.4±0.1b	47.5±0.0a	23.2±0.2c
7	33.1±0.1b	38.6±0.2a			43.8±0.2b	25.9±0.1b
8	30.2±0.0d	31.1±0.1d			37.2±0.1d	27.2±0.2a
9	30.6±0.1c	32.9±0.1c			38.1±0.0c	-
a	6	42.2±0.2d		40.4±0.0c	44.1±0.0c	45.0±0.0c
	7	44.3±0.1b		40.3±0.2c	48.0±0.0b	48.1±0.1b
	8	44.7±0.1a		43.3±0.0b	49.9±0.0a	49.8±0.0a
	9	43.4±0.1c		44.8±0.0a	49.9±0.0a	-
b	6	18.5±0.1a		17.1±0.1NS	20.9±0.0d	15.5±0.0c
	7	18.1±0.0b		17.7±0.0	21.1±0.0c	17.3±0.0b
	8	17.4±0.1c		17.4±0.0	21.5±0.1b	18.2±0.1a
	9	17.1±0.0d		17.3±0.0	22.3±0.0a	-

W, grape wine; IAAF, initial acetic acid fermentation broth; 1st AAF, 1st stage acetic acid fermentation broth; 2nd AAF, 2nd stage acetic acid fermentation broth.
Values are means±SD (n=3).
Means with different superscripts (a-d) in the same column are significantly different (p<0.05) by Duncan’s multiple range test.
not significantly different.