Table 5.
Sensory scores by the analysis of variance for organoleptic properties of the normal and late harvest cider fermented by S. cerevisiae SS89

Type	Sensory quality
	Color	Flavor	Taste	Overall preference
	Normal harvest	3.78a±0.42	3.44a±0.96	3.22a±0.50	3.44a±0.64
Late harvest	3.44a±0.50	3.44a±0.83	3.44a±0.79	3.11a±0.31

Sensory evaluation was conducted by ten members of panel using scoring difference test and sensory scores were 5, excellent; 3, fair; 1, very poor.
Means scores within a column followed by the same superscript are not significantly different at 5% level using Duncan’s multiple range test (p<0.05).