Table 2. Hunter’s color values of MBA wines added with different types of the preprocessed aronia during alcohol fermentation

Sample1) Day 0 Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7
L* Control 49.81±0.182)a3) 25.31±0.10b 25.25±0.04a 25.26±0.09b 25.86±0.09b 26.60±0.05b 27.05±0.03b 28.89±0.11b
A 22.13±0.10d 20.61±0.05d 21.12±0.04c 21.71±0.03d 21.09±0.07d 21.63±0.04d 22.17±0.02d 22.89±0.03d
B 40.95±0.04b 25.89±0.01a 25.66±0.35a 25.87±0.03a 26.74±0.17a 28.27±0.06a 29.46±0.01a 30.70±0.02a
C 30.56±0.11c 24.93±0.03c 24.63±0.03b 24.38±0.04c 24.62±0.04c 25.96±0.03c 26.84±0.01c 28.02±0.04c
a* Control 14.12±0.17d 25.54±0.14a 24.26±0.07b 25.99±0.09b 29.05±0.09b 30.44±0.03b 30.53±0.02b 31.41±0.09a
A 18.29±0.23c 12.90±0.02d 15.47±0.03d 19.12±0.06d 18.86±0.04d 20.30±0.07d 22.34±0.02d 23.82±0.13d
B 20.83±0.26b 25.41±0.07b 25.19±0.10a 27.40±0.01a 29.50±0.16a 31.03±0.14a 31.49±0.03a 30.80±0.05b
C 32.83±0.22a 24.49±0.06c 23.69±0.03c 25.73±0.04c 27.38±0.05c 29.48±0.06c 30.80±0.01c 30.47±0.03c
b* Control 0.82±0.09d 6.17±0.02c 7.45±0.02b 8.93±0.05a 6.75±0.09b 5.84±0.02d 5.39±0.01d 4.53±0.13d
A 5.37±0.10b 3.16±0.02d 4.39±0.01d 6.33±0.02d 5.83±0.02c 6.26±0.01b 7.07±0.02a 7.41±0.09a
B 3.85±0.10c 6.75±0.01b 8.11±0.03a 8.38±0.02b 6.72±0.15b 5.89±0.02c 5.48±0.02c 5.47±0.02c
C 9.36±0.08a 7.61±0.02a 7.08±0.02c 7.72±0.03c 7.05±0.02a 6.42±0.01a 6.15±0.01b 6.60±0.02b
Control, Muscat Bailey A (MBA); A, MBA+aronia fruit; B, MBA+aronia extract; C, MBA+aronia powder.
The values were expressed as mean±SD (n=3).
Different letters within the same column indicate significant different (p<0.05).