Table 5. Changes in color during alcoholic fermentation of rose petals by fermenting agent yeast and petal condition

Color	Time¹⁾ (days)	Samples²⁾
		A	B	C	D
		Fresh rose petal	Fresh rose petal	Dried rose petal	Dried rose petal
L^*(Lightness)	0	33.80±0.27^3)Da	42.13±0.25^Aa	35.63±0.25^Ca	37.80±0.36^Ba
	7	29.93±0.51^Ab	24.47±0.76^Bb	24.77±0.42^Bb	22.00±1.11^Cb
	14	21.07±0.12^Ae	20.10±0.95^Bd	16.53±0.49^Cf	15.40±0.52^Df
	20	21.20±0.70^Ae	21.20±0.10^Ac	16.80±0.10^Bf	16.50±0.20^Be
	40	23.07±0.81^Ad	23.20±1.05^Ab	18.27±0.74^Be	18.13±0.61^Bd
	60	24.13±0.71^Ac	24.00±0.36^Ab	20.43±0.67^Bc	20.63±0.76^Bc
	80	23.37±0.40^Acd	23.73±0.12^Ab	19.83±0.35^Bcd	19.90±0.44^Bc
	100	23.20±0.27^Acd	23.70±1.35^Ab	19.13±0.68^Bde	19.80±0.62^Bc
a^*(Redness)	0	16.47±0.11^Ae	1.30±0.00^Be	9.83±0.23^Cd	4.43±0.06^Dd
	7	21.97±0.85^Abc	22.20±0.70^Ab	22.33±0.51^Aa	17.07±0.50^Bc
	14	22.83±1.56^Aab	23.00±1.00^Aab	23.30±0.44^Aa	23.20±0.61^Aa
	20	23.90±1.11^Aa	24.10±1.25^Ca	22.63±0.23^Aa	23.07±0.84^Aa
	40	22.83±0.98^Aab	19.20±0.82^Bc	19.57±0.78^Bb	21.13±0.15^Ab
	60	21.60±0.36^Abc	18.90±1.32^BCcd	19.50±0.45^ABb	18.10±0.10^Cc
	80	21.23±0.55^Ac	18.13±0.55^Ccd	18.57±1.42^Bbc	17.87±0.40^Bc
	100	19.20±0.90^Ad	17.37±0.64^Ad	17.93±0.46^Ac	17.83±1.63^Ac
b^*(Yellowness)	0	7.30±0.10^Dc	9.47±0.42^Cd	15.87±0.07^Bb	18.67±0.25^Aa
	7	6.10±0.79^Cc	7.80±0.50^Bc	16.63±0.45^Ab	17.70±0.60^Aab
	14	11.17±0.58^Bb	11.00±0.70^Bbc	15.90±0.46^Ab	16.70±0.53^Abc
	20	12.77±1.01^Ba	13.03±1.55^Ba	16.03±0.32^Ab	15.67±0.839^Acd
	40	12.47±0.91^Ca	10.37±0.59^Dbc	13.97±0.31^Bc	15.03±0.03^Ad
	60	12.40±0.10^Cab	10.67±1.124^Dbc	18.23±0.67^Aa	16.67±0.32^Bbc
	80	12.70±0.70^Ba	11.80±0.78^Bab	18.10±1.39^Aa	17.40±0.20^Ab
	100	11.97±0.85^Bab	11.50±0.46^Bab	18.00±0.79^Aa	17.03±1.32^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).