. 2015 Dec 31;20(4):292–297. doi: 10.3746/pnf.2015.20.4.292

Table 4.

Changes in total soluble solid content during nine days of apple wine fermentation

Sample	Total soluble solid content (°Brix)

	Day 1	Day 2	Day 3	Day 4	Day 5	Day 6	Day 7	Day 8	Day 9
Control	12.00±0.20^c¹⁾	9.47±0.06^d	7.67±0.15^e	6.53±0.12^a	5.87±0.15^e	5.67±0.12^d	5.53±0.15^d	5.53±0.06^c	5.57±0.06^c
A	14.03±0.21^b	14.20±0.17^b	12.37±0.15^c	9.47±0.31^c	7.60±0.20^c	7.27±0.31^b	6.63±0.32^c	6.43±0.40^b	6.23±0.21^b
B	12.23±0.21^c	10.23±0.25^c	8.80±0.20^d	7.40±0.20^d	6.67±0.12^d	6.50±0.10^c	6.43±0.25^c	6.37±0.15^b	6.40±0.10^b
C	23.83±0.21^a	19.30±0.10^a	17.63±0.45^b	16.23±0.21^b	15.17±0.45^b	14.07±0.42^a	13.17±0.35^b	12.80±0.40^a	12.63±0.45^a
D	23.80±0.20^a	19.40±0.20^a	18.10±0.10^a	17.10±0.46^a	15.87±0.23^a	14.47±0.42^a	13.87±0.42^a	13.27±0.50^a	12.93±0.42^a

¹⁾

Different letters (a–e) in the same column indicate significant difference at P<0.05 by Fisher’s least significant difference test.