Table 2.
Analysis of sugars (glucose, fructose, sorbitol), organic acids (malic acid, lactic acid, acetic acid), and ethanol in chokeberry juice with 40.3 g/L initial sugar concentration unfermented (UF) and after fermentation (F) (30 °C for 48 h and 4 °C for 4 weeks).
| Time | Μalic Acid | Lactic Acid | Acetic Acid | Glucose | Fructose | Sorbitol | Ethanol | |
|---|---|---|---|---|---|---|---|---|
| g/L | (% v/v) | |||||||
| 0 h | 4.9 ± 0.18 | nd | nd | 11.2 ± 0.19 | 9.1 ± 0.39 | 20.1 ± 0.20 | nd | |
| 48 h | UF | 4.6 ± 0.19 a | nd | nd | 18.3 ± 0.07 a | 13.4 ± 0.06 a | 24.4 ± 0.15 a | nd |
| F | 4.1 ± 0.35 b | 0.2 ± 0.05 | nd | 16.1 ± 0.15 b | 12.1 ± 0.21 b | 24.3 ± 0.18 a | nd | |
| 1st week | UF | 4.6 ± 0.21 | nd | nd | 19.1 ± 0.11 a | 16.9 ± 0.09 a | 22.9 ± 0.05 a | nd |
| F | nd | 8.9 ± 0.15 | nd | 15.6 ± 0.19 b | 11.8 ± 0.12 b | 22.6 ± 0.35 a | nd | |
| 2nd week | UF | 4.6 ± 0.12 | nd | nd | 19.9 ± 0.23 a | 17.4 ± 0.15 a | 21.2 ± 0.41 a | nd |
| F | nd | 9.1 ± 0.21 | 0.1 ± 0.02 | 13.8 ± 0.21 b | 10.9 ± 0.08 b | 21.1 ± 0.19 a | nd | |
| 3rd week | UF | 4.5 ± 0.27 | nd | nd | 22.4 ± 0.31 a | 18.3 ± 0.11 a | 21.5 ± 0.15 a | nd |
| F | nd | 9.3 ± 0.39 | 0.1 ± 0.04 | 14.0 ± 0.18 b | 10.9 ± 0.11 d | 21.3 ± 0.24 a | nd | |
| 4th week | UF | 4.6 ± 0.11 | nd | nd | 22.9 ± 0.15 a | 20.0 ± 0.04 a | 22.5 ± 0.45 a | nd |
| F | nd | 9.4 ± 0.48 | 0.1 ± 0.05 | 14.4 ± 0.11 b | 11.4 ± 0.15 b | 22.2 ± 0.17 a | nd | |
UF: unfermented juice; F: fermented juice. Different superscript letters in columns indicate statistically significant differences (MF-ANOVA with Tukey’s HSD multiple range test); nd: not detected (<0.1 g/L).