Table 4. Changes in alcohol content 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	0.00±0.00^3)g	0.00±0.00^g	0.00±0.00^g	0.00±0.00^g
7	2.90±0.10^Af	0.40±0.01^Df	1.20±0.01^Bf	0.80±0.01^Cf
14	8.00±0.03^Ae	7.20±0.01^Be	5.80±0.02^Ce	2.80±0.02^De
20	11.18±0.03^Ad	10.12±0.00^Cd	10.44±0.01^Bd	9.52±0.01^Dd
40	11.91±0.01^Ac	10.69±0.01^Cc	11.53±0.02^Bc	10.25±0.01^Dc
60	12.77±0.02^Aa	11.25±0.02^Db	11.87±0.01^Bb	11.80±0.01^Ca
80	12.31±0.01^Ab	11.90±0.01^Ca	12.07±0.02^Ba	11.80±0.10^Ca
100	12.31±0.01^Ab	11.90±0.01^Ca	12.07±0.02^Ba	11.52±0.01^Db
Methanol content	ND⁴⁾	ND	ND	ND

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).
Not detected
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).