Table 3. Changes in total acidity (%) 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	0.09±0.01^3)Ac	0.05±0.01^Bg	0.08±0.01^Ae	0.04±0.01^Bg
7	0.13±0.01^Bc	0.11±0.00^Df	0.14±0.00^Ad	0.12±0.00^Cf
14	0.23±0.12^ABbc	0.23±0.01^Ce	0.24±0.01^Ac	0.22±0.00^Be
20	0.24±0.01^Bb	0.25±0.00^Ad	0.25±0.01^Ac	0.24±0.00^Bd
40	0.34±0.00^Ba	0.35±0.01^Ac	0.35±0.01^Ab	0.34±0.00^Bc
60	0.41±0.02^Aa	0.38±0.00^Bb	0.40±0.03^Aa	0.37±0.01^Bb
80	0.41±0.01^Aa	0.41±0.02^Aa	0.41±0.01^Aa	0.40±0.00^Aa
100	0.41±0.00^Aa	0.40±0.01^Aa	0.41±0.01^Aa	0.40±0.00^Aa

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).