Table 1.
Compar ison of physicochemical characteristics of nonfermented and fermented juices of Elaeagnus multiflora fruits

Physicochemical characteristics1)	Thermal processing conditions
	Control		80°C/30 min		100°C/30 min		120°C/30 min
	NFJEM2)	FJEM3)	NFJEM	Wine	NFJEM	FJEM	NFJEM	FJEM
	pH	3.18±0.14^a	3.34±0.15^a	3.18±0.12^a	3.33±0.16^a	3.17±0.12^a	3.32±0.14^a	3.18±0.13a	3.32±0.15a
	Soluble solids (°Brix)	24.0±1.18^a	7.8±0.38^b	24.0±1.18^a	7.8±0.38^b	24.0±1.18^a	8.0±0.41^b	24.0±1.18a	9.0±0.40b
Reducing sugar (g/L)	145.67±5.83^b	29.99±1.20^c	168.83±5.04^b	29.84±1.98^c	234.42±10.72^a	29.99±1.99^c	294.13±11.76a	31.05±2.03c
Viable cell numbers (log CFU/ml)	7.11±0.34^ab	7.26±0.33^ab	6.76±0.33^b	8.61±0.36^a	6.73±0.30^b	8.72±0.35^a	6.65±0.29b	8.73±0.40a
Alcohol (%, v/v)	0	11.0±0.50a	0	11.0±0.51a	0	11.0±0.50^a	0	11.0±0.50a
Free sugar (g/L)
Fructose	45.66±2.44^b	0.36±0.02^c	53.03±2.65^b	0.37±0.01^c	73.51±2.94^ab	0.38±0.02^c	91.78±3.67a	0.42±0.04c
Glucose	68.41±2.87^b	0.06±0.00^c	79.35±3.04^b	0.05±0.01^c	109.65±4.38^ab	0.06±0.00^c	136.84±4.11a	0.09±0.01c
Sucrose	123.32±4.93^a	_nd4)	106.21±3.19^a	nd	55.66±2.75^b	nd	10.24±0.51c	nd
Total	114.07	0.42	132.38	0.42	183.16	0.44	228.62	0.51
Free organic acid (g/L)
Acetic acid	nd	0.82±0.04^a	nd	0.80±0.04^a	nd	0.77±0.03^a	nd	0.78±0.04a
Ascorbic acid	2.48±0.11^a	2.34±0.08^a	2.43±0.10^a	2.31	2.36±0.09^a	2.25±0.08^a	1.67±0.05ab	1.42±0.02b
Citric acid	0.39±0.02^c	0.62±0.02^b	0.42±0.02^c	0.65±0.02^b	0.54±0.03^bc	0.86±0.05^ab	0.69±0.03b	1.10±0.04a
Fumaric acid	0.03±0.00^b	0.12±0.02^a	0.04±0.01^b	0.13±0.02^a	0.03±0.00^b	0.12±0.01^a	0.05±0.01b	0.14±0.04a
Lactic acid	6.42±0.25^a	7.78±0.32^a	6.39±0.24^a	7.63±0.30^a	6.33±0.22^a	7.60±0.33^a	6.01±0.20a	7.32±0.26a
Malic acid	1.44±0.06^d	5.12±0.20^a	1.38±0.06^d	4.89±0.18^a	1.05±0.04^de	3.78±0.18^ab	0.74±0.02e	2.59±0.12b
Oxalic acid	0.58±0.03^b	1.51±0.06^a	0.52±0.02^b	1.35±0.05^a	0.28±0.02^c	0.74±0.05^b	0.12±0.00d	0.32±0.02c
Succinic acid	0.12±0.00^d	0.34±0.01^cd	0.25±0.02^d	0.73±0.02^c	0.54±0.03^cd	1.51±0.05^b	0.77±0.03c	2.16±0.08a
Tartaric acid	1.78±0.07^b	3.38±0.15^a	1.71±0.07^b	3.42±0.17^a	1.67±0.05^b	3.17±0.14^a	1.54±0.03b	3.08±0.15a
Total	11.46	18.65	11.43	18.49	11.13	17.63	10.05	15.83

All data are presented as the mean SD of triplicate determinations. Means with different lowercase letters (a, b, c, d, and e) indicate significant differences of fermentation times by Tukey s multiple range test (p<0.05).
)NFJEM, nonfermented juice of Elaeagnus multiflora, Elaeagnus multiflora juices were contained 0.5% (w/v) of (NH)4HPO4 and 24 °Brix of sugar.
FJEM, fermented juice of Elaeagnus multiflora, S. cerevisiase CS02 were innoculated into Elaeagnus multiflora juice containing 0.5% (w/v) of (NH)₄HPO₄ and 24 °Brix of sugar and there were fermented at 25°C for 9 days.
nd, not detected.