Table 1. Physiochemical components of alcohol beverage according to fermentation temperature and Acorus gramineus vinegar fermented by acetic acid bacteria

Group1) Period (day) pH Titratable acidity (%) Alcohol (%) °Brix
Alcohol beverage
20°C 9 NA2) NA 9.72±0.00C 8.00±0.00B
25°C 9 NA NA 11.00±0.00B 7.80±0.00C
30°C 9 NA NA 11.20±0.00A 11.10±0.00A
Vinegar 30°C
Control 10 4.03±0.00A3)c4) 0.94±0.01Bb 3.10±0.14Ab NA
15 4.10±0.00Aa 0.94±0.03Bb 2.50±0.14Ac NA
20 4.07±0.00Ab 1.05±0.01Ba 3.68±0.00Aa NA
A11-2 10 3.48±0.00Bc 4.44±0.03Aa 0.00±0.00Ba NA
15 3.54±0.00Bb 4.19±0.08Ab 0.00±0.00Ba NA
20 3.62±0.00Ba 4.10±0.06Ab 0.00±0.00Ba NA
Control, non-treated; A11-2, Acorus gramineus vinegar of fermented by Acetobacter pasteurianus.
NA, not available.
Any means in the same fermentation time (A-B) followed by different letters are significantly different by Duncan’s multiple range test (p<0.05).
Any means in the same fermentation time (A-B) or strains (a-c) followed by different letters are significantly different by Duncan’s multiple range test (p<0.05).