Table 2. Changes in pH during alcoholic fermentation of rose petals by fermenting agent yeast and petal condition

Time¹⁾ (days)	Samples²⁾
	A	B	C	D
	Fresh rose petal	Fresh rose petal	Dried rose petal	Dried rose petal
0	3.48±0.01^3)Ca	4.36±0.01^Aa	4.06±0.02^Ba	4.48±0.38^Aa
7	3.43±0.01^Cb	4.14±0.01^Ab	3.68±0.01^Bb	4.16±0.02^Aa
14	3.30±0.05^Cc	3.43±0.01^Bc	3.39±0.01^Bc	3.76±0.01^Aa
20	3.21±0.02^Dd	3.28±0.01^Bd	3.25±0.01^Cd	3.35±0.01^Ab
40	3.12±0.01^Be	3.25±0.03^Ae	3.25±0.03^Ad	3.28±0.01^Ab
60	3.09±0.01^Be	3.25±0.02^Ae	3.26±0.01^Ad	3.27±0.01^Ab
80	3.05±0.01^Cf	3.25±0.00^Ae	3.20±0.01^Be	3.28±0.02^Ab
100	2.95±0.00^Dg	3.00±0.00^Cf	3.20±0.00^Be	3.30±0.00^Ab

Fermentation and aging time.
A & C, EC1118 yeast imported from Canada; B & D, YA07 yeast isolated from traditional makgeolli in domestic.
All values are mean±SD (n=3).
Values with different capital letters within a row are significantly different by Duncan’s multiple range test (p<0.05).
Values with different small letters within a column are significantly different by Duncan’s multiple range test (p<0.05).