Table 2
Comparison of physicochemical proper ties of fermented vinegars using pear

	PV1)	PBV	PMV	BRV
pH	3.4±0.1a2)	3.28±0.0b	3.3±0.0b	3.4±0.0a
Total acidity (%)	4.7±0.1b	5.06±0.1a	4.0±0.2d	4.2±0.0c
Sugar content (°Brix)	9.6±0.4a	6.83±0.1c	9.2±1.2b	5.3±0.0d
Hunter's color L3)	82.0±1.5a	72.1±2.3c	76.8±3.0b	78.6±2.4b
a	-0.3±0.0d	9.0±0.8a	1.8±0.3b	0.3±0.1c
b	7.3±0.4b	2.2±0.5c	11.2±0.1a	0.5±0.3d

PV, pear vinegar; PBV, pear black rice vinegar; PMV, pear mint vinegar; BRV, brown rice vinegar.
Mean±SD with different superscripts in the same row are significantly different (p<0.05) by Duncan's multiple range test.
L, Degree of lightness; a, Degree of redness; b, Degree of yellowness