Table 5. Sensory scores 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) after freeze concentration

Sample	Color	Flavor	Taste	Sourness	Overall preference
Fermivin	5.20±0.27¹⁾ ^a ²⁾	4.67±0.21^a	4.27±0.26^b	4.53±0.30^a	4.60±0.21^b
Fermivin+JK04	5.63±0.21^a	4.97±0.20^a	4.47±0.27^b	4.40±0.24^a	4.77±0.25^b
Fermivin+KMBL5774	5.33±0.22^a	4.70±0.28^a	5.70±0.24^a	4.37±0.27^a	5.57±0.23^a

¹⁾The values were expressed as mean±SD (n=3).
²⁾Different letters within the same column indicate significant difference (p<0.05).