Table 6. Total polyphenol content, total flavonoid content, and DPPH radical scavenging activity of the fermented wine after 100 days of fermentation and aging, by fermenting agent yeast and petal condition

	Samples1)
	A	B	C	D
	Fresh rose petal	Fresh rose petal	Dried rose petal	Dried rose petal
Total polyphenol content(gallic acid equ. μg/mL)	913.35±16.472)C	928.53±13.41C	1,176.35±20.71A	1,092.05±6.79B
Total flavonoid content(Rutin equ. μg/mL)	430.53±15.53C	432.40±5.13C	665.47±12.31A	583.20±13.79B
DPPH radical scavenging activity(Ascorbic acid equ. μg/mL)	1,292.74±20.60C	1,328.37±18.26B	1,445.26±13.43A	1,351.11±20.07B

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).