Table 1.
The physicochemical qualities of the oriental melon wine after 4 weeks of aging, depending on the pretreatments

Samples1)	Alcohol contents (%)	Soluble solid contents (%)	Reducing sugar contents (g/100 mL)	Titratable acidities (%)	pH
NBNP	11.5±0.0B2)	11.1±0.1A	0.28±0.02B	0.77±0.02B	3.86±0.01B
NBP	11.7±0.0AB	10.8±0.1B	0.25±0.02C	0.81±0.01A	3.84±0.01C
BNP	11.8±0.2A	10.7±0.1B	0.42±0.01C	0.60±0.00D	3.89±0.01A
BP	11.6±0.1AB	11.2±0.1A	0.49±0.01A	0.67±0.01C	3.75±0.01D

NBNP, non-blanching and non-pressure filtration; NBP, non-blanching and pressure filtration; BNP, blanching and non-pressure filtration; BP, blanching and pressure filtration.
Means followed by the same letters within the column per parameter are not significantly different (p<0.05).