Table 1 Change of pH, acidity, reducing sugar, and alcohol contents dur ing the vinegar fermentation of Elaeagnus multiflora fruit

Indexes	Fermentation time (day)
	10	20	40	60
	pH	3.55±0.021)	3.44±0.01	3.36±0.01	3.34±0.01
Acidity (%, v/v)	0.48±0.01	1.92±0.03	3.78±0.02	5.48±0.02
Reducing sugar (mg/mL)	6.88±0.04	3.30±0.02	2.42±0.01	2.13±0.02
Alcohol (%, v/v)	2.6±0.02	7.6±0.03	6.8±0.04	4.0±0.02

All data are presented as the mean±SD of triplicate determinations.