. 2021 Feb 10;59(1):288–299. doi: 10.1007/s13197-021-05013-8

Table 3.

Dynamic change of basic nutrition in optimize fermented green jujube wine during fermentation

Time (days)	Protein/ (mg/L)	Amino acid nitrogen/(mg/100 g)	TTA /(g/L)	pH	Reducing sugar/(mg/mL)	TPC /(mg/L)	TFC /(mg/L)	Ascorbic acid/(mg/100 g)	SOD activity /(U/mL)
0	0.27 ± 0.01^a	2.43 ± 0.02^e	1.84 ± 0.16^f	3.81 ± 0.02^a	25.91 ± 0.50^h	42.05 ± 0.94^d	27.19 ± 1.11^a	152.81 ± 1.80^a	27.73 ± 1.42^a
2	0.24 ± 0.03^a^,^b	2.44 ± 0.06^e	2.15 ± 0.18^f	3.74 ± 0.04^b	145.46 ± 0.69^a	51.10 ± 1.05^b	27.37 ± 0.65^a	51.76 ± 1.78^b	20.68 ± 1.04^b
4	0.27 ± 0.04^a	4.50 ± 0.02^d	3.71 ± 0.20^e	3.66 ± 0.02^c	99.80 ± 0.31^b	56.74 ± 0.73^a	20.74 ± 0.64^c	33.98 ± 0.22^c	22.73 ± 3.15^b
3	0.25 ± 0.02^a^,^b	5.16 ± 0.29^c	3.91 ± 0.41^d,e	3.62 ± 0.00^d	81.07 ± 0.36^c	44.22 ± 1.46^c	16.64 ± 1.94^d	19.46 ± 1.38^d	27.73 ± 1.42^a
8	0.23 ± 0.01^b	6.29 ± 0.78^a^,^b	6.03 ± 0.17^a	3.60 ± 0.01^d	63.87 ± 3.04^d	39.20 ± 0.18^e	23.73 ± 1.40^b	17.16 ± 1.53^d	23.35 ± 1.37^b
38	0.21 ± 0.02^b	6.44 ± 0.11^a	4.24 ± 0.36^c,d	3.61 ± 0.02^d	55.97 ± 1.13^e	35.69 ± 0.24^f	12.55 ± 0.77^e	12.92 ± 0.76^e	16.59 ± 3.36^c
68	0.12 ± 0.01^c	5.90 ± 0.03^b	4.95 ± 0.10^b	3.63 ± 0.01^c,d	36.28 ± 0.63^f	34.06 ± 1.22^f	7.46 ± 0.36^f	9.38 ± 1.94^e	10.68 ± 1.72^d
98	0.06 ± 0.01^d	4.95 ± 0.05^c,d	4.40 ± 0.06^c	3.61 ± 0.02^d	29.49 ± 0.47^g	25.39 ± 1.17^g	3.56 ± 0.12^g	4.29 ± 0.05^f	9.09 ± 1.04^d

Values are means ± standard deviation (SD). Different letters in the same column represent significant differences (p < 0.05)

^aTTA total titration acid; TPC total phenolic content; TFC total flavonoid content; SOD superoxide dismutase