. 2018 Aug 1;55(10):4119–4130. doi: 10.1007/s13197-018-3338-0

Table 1.

General physicochemical properties of the pineapple wines fermented by four yeast strains

	D254	VIC	BV818	CECA
Reducing sugar (g/L)	0.91 ± 0.08^b	1.09 ± 0.11^b	0.42 ± 0.06^a	0.45 ± 0.12^a
Titratable acidity (g/L)	5.66 ± 0.11^a	5.92 ± 0.18^ab	5.77 ± 0.12^a	6.16 ± 0.15^b
Volatile acidity (g/L)	0.62 ± 0.04^a	0.78 ± 0.04^b	0.78 ± 0.06^b	0.87 ± 0.05^b
Ethanol (% vol)	11.0 ± 0.04^a	10.8 ± 0.06^a	10.9 ± 0.05^a	11.0 ± 0.04^a

Values shown represent averages of triplicate samples (data are mean ± SD)

Values with different superscript roman letters (a, b) in the same row are significantly different according to the Duncan test (P < 0.05)