. 2019 Oct 14;29(3):401–408. doi: 10.1007/s10068-019-00678-6

Table 1.

Physicochemical properties of vinegar samples

Vinegar samples	pH	Total acidity*	Brix
Persimmon	3.325 ± 0.007^d	4.79 ± 0.01^f	3.00 ± 0.00^e
Mandarin	3.545 ± 0.007^e	5.61 ± 0.00^g	3.50 ± 0.00^f
Grape	3.22 ± 0.00^a	4.32 ± 0.03^c	3.00 ± 0.00^e
Apricot	3.33 ± 0.007^d	4.27 ± 0.01^c	2.00 ± 0.00^b
Plum	3.56 ± 0.007^e	4.78 ± 0.04^f	5.00 ± 0.00^g
Fig	3.22 ± 0.00^a	4.73 ± 0.05^e,f	3.00 ± 0.00^e
Rosehip	3.24 ± 0.00^b	4.68 ± 0.02^e	2.00 ± 0.00^b
Apple	3.85 ± 0.007^f	1.11 ± 0.02^a	1.00 ± 0.00^a
Pomegranate	3.30 ± 0.007^c	4.19 ± 0.02^b	2.80 ± 0.00^d
Blackberry	3.32 ± 0.007^d	4.56 ± 0.01^d	2.70 ± 0.00^c

*g/100 mL as acetic acid. Standard deviation of means is shown as ± SD

Values in the same column with different superscripts are significantly different (p < 0.05)