Table 3. Organic acid, free sugar and ethanol contents of fermented product by acetic acid bacteria with different concentration of coffee extracts after 30 days

Components		Fermentation time (day)	Sample
Components		Fermentation time (day)	CVCE1¹⁾	CVCE2	CVCE3	CVCE4
Organic acid (%, w/v)	Acetic acid	0	0.26±0.02^2)a3)	0.35±0.01^a	0.36±0.00^a	0.34±0.11^a
Organic acid (%, w/v)	Acetic acid	30	6.75±0.01^c	6.88±0.05^c	6.45±0.08^b	2.72±0.08^a
Free sugar (%, w/v)	Glucose	0	7.89±0.01^a	7.88±0.00^a	7.93±0.01^b	7.89±0.02^a
Free sugar (%, w/v)	Glucose	30	8.05±0.01^a	8.12±0.09^a	8.30±0.00^b	8.36±0.02^b
Ethanol (%, v/v)		0	7.24±0.01^a	7.25±0.01^a	7.28±0.04^ab	7.36±0.04^b
Ethanol (%, v/v)		30	0.04±0.00^a	0.04±0.00^a	0.04±0.00^a	3.29±0.00^b

CVCE1, coffee venigar with 7% of coffee extracts; CVCE2, coffee venigar with 8% of coffee extracts; CVCE3, coffee venigar with 9% of coffee extracts; CVCE4, coffee venigar with 10% of coffee extracts.
Values are mean±SD (n=3).
Different superscript letters (^a-c) in the same row indicate significant differences according to Duncan’s multiple range test (p<0.05).