Table 3. Changes in total acid of coffee beer during fermentation period

Day	Total acid (%)
Day	CG¹⁾	BB1	BB2	BB3	AB1	AB2	AB3
0	0.15±0.01^2)fB	0.46±0.02^bE	0.56±0.01^aH	0.35±0.01^cG	0.32±0.01^dG	0.36±0.00^cE	0.27±0.01^eE
1	0.34±0.02^cA	0.60±0.08^aBCD	0.60±0.03^aG	0.46±0.01^bF	0.44±0.03^bF	0.41±0.02^bcD	0.43±0.06^bD
2	0.36±0.02^dA	0.58±0.03^bCD	0.65±0.02^aEF	0.52±0.01^cDE	0.53±0.01^cD	0.54±0.02^cC	0.52±0.01^cC
3	0.37±0.01^eA	0.59±0.03^bBCD	0.65±0.00^aF	0.53±0.04^cDE	0.46±0.02^dEF	0.47±0.02^dD	0.41±0.03^eD
4	0.30±0.03^eA	0.55±0.06^bCD	0.69±0.03^aDE	0.56±0.01^bD	0.49±0.01^cdDE	0.56±0.02^bC	0.44±0.04^dD
5	0.34±0.02^dA	0.61±0.07^bBCD	0.70±0.03^aD	0.51±0.03^cEF	0.51±0.05^cDE	0.43±0.06^cdD	0.38±0.07^dD
12	0.38±0.07^eA	0.64±0.02^dBC	0.89±0.05^aB	0.73±0.04^bcA	0.77±0.03^bA	0.66±0.04^cdB	0.58±0.01^dBC
19	0.39±0.01^eA	0.67±0.01^cAB	0.83±0.01^aC	0.62±0.04^dC	0.60±0.03^dC	0.75±0.04^bA	0.67±0.03^cA
26	0.28±0.21^cA	0.73±0.02^bA	0.91±0.00^aB	0.67±0.02^bB	0.66±0.01^bB	0.66±0.04^bB	0.63±0.06^bAB
33	0.40±0.02^fA	0.74±0.01^bA	1.03±0.02^aA	0.69±0.03^cAB	0.64±0.02^dBC	0.64±0.00^dB	0.55±0.04^eC

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.