Table 3
Free sugar and organic acid contents of blended wines after inoculated with mixed culture of wine yeasts after alcohol fermentation (%)

Sample	Sucrose	Glucose	Fructose	Citric acid	Tartaric acid	Malic acid	Succinic acid	Acetic acid
Control	0.033±0.0051)^a2)	0.019±0.004^b	0.052±0.005^d	0.012±0.007^a	0.023±0.005^a	0.030±0.006^b	0.023±0.004^a	0.002±0.001^a
A	0.029±0.006^a	0.530±0.006^a	1.393±0.004^a	0.011±0.007^a	0.019±0.005^a	0.078±0.007^a	0.023±0.005^a	0.004±0.003^a
B	0.030±0.007^a	0.021±0.006^b	0.341±0.008^c	0.013±0.006^a	0.021±0.007^a	0.053±0.007^ab	0.035±0.006^a	0.009±0.008^a
C	0.030±0.007^a	0.022±0.008^b	0.348±0.007^c	0.011±0.007^a	0.024±0.008^a	0.052±0.007^ab	0.023±0.005^a	0.009±0.008^a
D	0.035±0.007^a	0.527±0.005^a	1.093±0.005^b	0.011±0.007^a	0.010±0.006^a	0.077±0.005^a	0.020±0.008^a	0.006±0.005^a
E	0.036±0.007^a	0.019±0.007^b	0.073±0.008^d	0.011±0.007^a	0.024±0.008^a	0.033±0.007^b	0.024±0.005^a	0.006±0.005^a
F	0.035±0.005^a	0.017±0.007^b	0.073±0.008^d	0.014±0.008^a	0.022±0.007^a	0.033±0.005^b	0.024±0.005^a	0.001±0.001^a

The values were expressed as mean±SD (n=3).
Different letters within the same row indicate significant difference (p<0.05).