Table 2. Changes in total soluble solids of coffee beer during fermentation period

Day	Brix (%)
Day	CG¹⁾	BB1	BB2	BB3	AB1	AB2	AB3
0	13.47±0.10^2)aA	11.94±0.01^cA	11.57±0.08^dA	12.66±0.01^bA	10.38±0.38^eA	9.56±0.28^fA	11.40±0.01^dA
1	6.20±0.03^aB	5.67±0.10^bcB	5.45±0.02^cdB	5.86±0.01^bB	4.84±0.31^eB	4.43±0.14^fB	5.23±0.02^dB
2	4.81±0.01^dC	5.29±0.01^bC	5.43±0.01^aB	5.02±0.04^cC	4.21±0.01^fC	4.22±0.01^efC	4.24±0.01^eC
3	3.51±0.01^fD	4.93±0.14^bD	5.16±0.01^aC	4.20±0.14^cD	3.66±0.04^eD	3.93±0.00^dD	3.51±0.01^fD
4	3.50±0.01^fD	4.58±0.04^bE	5.12±0.00^aCD	4.13±0.03^cDE	3.60±0.05^eD	3.89±0.01^dD	3.49±0.01^fD
5	3.49±0.00^eD	4.51±0.00^bE	5.04±0.12^aDE	4.08±0.01^cEF	3.64±0.02^dD	3.63±0.12^dE	3.39±0.03^eE
12	3.45±0.01^fD	4.35±0.01^bF	5.03±0.05^aDEF	4.04±0.02^cEF	3.69±0.04^dD	3.61±0.02^eE	3.35±0.01^gF
19	3.46±0.02^fD	4.38±0.01^bF	4.98±0.02^aEF	4.05±0.01^cEF	3.65±0.01^dD	3.60±0.00^eE	3.35±0.04^gF
26	3.45±0.02^eD	4.37±0.02^bF	4.94±0.07^aF	4.04±0.02^cF	3.59±0.03^dD	3.61±0.01^dE	3.36±0.01^fEF
33	3.29±0.01^fE	4.36±0.01^bF	4.93±0.02^aF	4.05±0.01^cEF	3.58±0.01^dD	3.59±0.00^dE	3.35±0.01^eF

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-f) in a row, uppercase (^A-F) in a column] indicate significant differences (p<0.05) by Duncan’s multiple range test.