Table 3.

Biochemical analysis of black raspberry wine and vinegar using inoculated method

Samples	Residual sugars (g/L)			Organic acid (g/L)					Mineral (ppb)
	Glucose	Fructose	Sucrose	Acetic acid	Oxalic acid	Citric acid	Lactic acid	Malic acid	Mg	Fe
BRW	nd	2.49 ± 0.6a	nd	2.82 ± 1.36b	3.38 ± 1.77a	0.06 ± 0.01b	0.77 ± 0.08	0.5 ± 0.1	33,308b	2511b
BRV	nd	2.07 ± 0.0a	nd	59.11 ± 8.48a	7.7 ± 4.15a	1.18 ± 0.29a	nd	nd	83,270a	4813a
TMBVc	nd	10.01 ± 1.04	nd	72.12 ± 19.58	nd	nd	1.81 ± 1.38	1.07 ± 0.03

Data is expressed as mean ± standard deviation (n = 3)

BRW black raspberry wine fermented by indigenous yeast, S. cerevisiae JBCC-21A, BRV black raspberry vinegar fermented by 100 mL/L seed vinegar inoculation into BRW

^a,bSmall letters in the same column indicate significant differences of values between two samples by student’s t-test (p < 0.05)

^cTMBV, traditional Muju black raspberry vinegar (Song et al. 2016b)