Table 3. Changes in color values 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		Color		Hunter’s color values
		Hue	Intensity	L	a	b
Fermivin	Before	3.02±0.011)	0.19±0.02	64.39±0.03	0.16±0.05	1.00±0.01
	After	2.88±0.04	0.36±0.02	63.24±0.08	0.04±0.02	2.28±0.05
	p value2)	0.004177**	0.000480***	0.000020***	0.018153*	0.000002***
Fermivin+JK04	Before	1.53±0.25	0.35±0.02	64.79±0.08	0.03±0.04	0.86±0.08
	After	1.34±0.02	0.66±0.01	63.66±0.02	-0.55±0.03	5.16±0.08
	p value	0.319836	0.000018***	0.000019***	0.000036***	0.000000***
Fermivin+KMBL5774	Before	2.60±0.17	0.20±0.01	64.46±0.07	0.06±0.02	1.64±0.01
	After	2.97±0.05	0.38±0.01	63.81±0.01	-0.04±0.01	2.71±0.05
	p value	0.022425*	0.000025***	0.003922**	0.001496**	0.000003***

¹⁾The values were expessed 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).