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).