Table 1. Changes in pH of coffee beer during fermentation period

Day	pH
Day	CG¹⁾	BB1	BB2	BB3	AB1	AB2	AB3
0	5.59±0.04^2)aA	5.19±0.12^bA	5.00±0.05^cBCD	4.96±0.11^cAB	5.33±0.07^bA	5.19±0.07^bA	5.29±0.13^bA
1	4.86±0.03^cB	4.93±0.05^bBC	4.93±0.05^bDE	4.93±0.03^bAB	4.96±0.02^bBC	5.14±0.02^aAB	4.92±0.01^bBC
2	4.46±0.01^dC	4.93±0.02^bBC	5.03±0.08^aB	4.94±0.05^bAB	4.96±0.05^abB	5.03±0.02^aCD	4.83±0.01^cCD
3	4.24±0.07^dE	4.99±0.05^bcAB	5.02±0.01^abBC	4.94±0.02^bcAB	4.98±0.09^bcB	5.10±0.03^aBC	4.93±0.03^cBC
4	4.34±0.04^cCD	5.04±0.05^abA	5.12±0.03^aA	4.99±0.07^bA	4.97±0.06^bB	5.02±0.06^bCDE	4.97±0.01^bB
5	4.27±0.03^aDE	5.00±0.07^bAB	4.96±0.78^bBCDE	4.98±0.10^bA	4.97±0.12^bB	5.00±0.09^bDEF	4.92±0.10^bBC
12	4.30±0.05^cCDE	4.93±0.02^aBC	4.97±0.03^aBCDE	4.92±0.01^aAB	4.85±0.03^bCD	4.93±0.05^aEF	4.86±0.01^bCD
19	4.35±0.04^dC	4.90±0.02^abBC	4.94±0.01^aCDE	4.86±0.05^bcBC	4.93±0.00^aBCD	4.93±0.06^aEF	4.84±0.02^cCD
26	4.33±0.01^cCD	4.83±0.05^bC	4.90±0.01^aE	4.82±0.01^bC	4.83±0.03^bD	4.91±0.03^aF	4.86±0.03^abCD
33	4.31±0.02^eCDE	4.85±0.01^cC	4.90±0.01^bE	4.81±0.00^dC	4.85±0.01^cCD	4.92±0.00^aF	4.81±0.01^dD

CG, control group; BB, before boiling; AB, after boiling; 1, the ratio of wort to coffee is 1:1; 2, the ratio of wort to coffee is 1:2; 3, the ratio of wort to coffee is 2:1.
All values are mean±SD (n=3). Different letters [lowercase (^a-d) in a row, uppercase (^A-F) in a column] indicate significant differences (p<0.05) by Duncan’s multiple range test.