Table 2. Changes in methanol, acetaldehyde, and fusel oil contents of apple ciders fermented by Saccharomyces cerevisiae Fermivin (Fermivin), mixed culture of S. cerevisiae Fermivin and Pichia anomala JK04 (Fermivin+JK04), mixed culture of S. cerevisiae Fermivin and Issatchenkia orientalis KMBL5774 (Fermivin+KMBL5774) before and after freeze concentration

Strains		Methanol (mg/L)	Acetaldehyde (mg/L)	Fusel oil contents (mg/L)
Strains		Methanol (mg/L)	Acetaldehyde (mg/L)	Isopropyl alcohol	Isoamyl alcohol	Isobutyl alcohol
Fermivin	Before	32.11±1.82¹⁾	149.64±5.03	114.64±3.54	ND³⁾	163.21±2.78
	After	119.35±7.09	173.47±9.36	262.05±23.87	61.68±4.25	216.11±10.27
	p value²⁾	0.017776^*	0.000032^***	0.008814^**	-	0.000999^***
Fermivin+JK04	Before	42.24±3.06	132.19±5.89	ND	ND	174.55±10.95
	After	264.60±11.05	105.69±9.48	ND	131.38±11.55	370.23±9.82
	p value	0.014701^*	0.000004^***	-	-	0.000021^***
Fermivin+KMBL5774	Before	40.65±1.24	148.18±6.89	ND	ND	247.64±20.37
	After	142.70±9.31	202.36±6.88	ND	71.88±9.82	412.62±11.92
	p value	0.000648^***	0.002811^**	-	-	0.000267^***

¹⁾The values were expressed as mean±SD (n=3).
²⁾p values were considered statistically significant using a Student’s t-test (^*, p<0.05; ^**, p<0.01; ^***, p<0.001).
³⁾ND, not detected.