Table 1. Changes of physicochemical properties during the fermentation of mugwort extracts at room temperature for 120 days

Contents	Fermentation period (day)
Contents	0	30	60	90	120
pH	5.24±0.26^a¹⁾	4.74±0.24^b	4.72±0.24^b	4.72±0.24^b	4.78±0.24^b
Acidity (%, as lactic acid)	0.09±0.01^b	0.12±0.01^a^b	0.16±0.01^a	0.18±0.01^a	0.18±0.01^a
°Brix	66.0±3.36^a	64.0±3.20^a	68.0±3.40^a	68.0±3.40^a	69.0±3.45^a
Reducing sugar (g/L)	202.65±10.13^c	200.67±10.03^c	303.68±15.18^b	430.47±21.52^a^b	555.27±27.76^a
Alcohol (%, v/v)	1.0±0.05^c	3.0±0.15^b	5.0±0.25^a	4.0±0.20^a	5.0±0.25^a
Yeast cells (log CFU/mL)	7.89±0.40^a	6.98±0.35^a	5.24±0.26^b	2.78±0.14^c	2.35±0.12^c

¹⁾Values indicate the mean's of three replication (n=3). Different superscripts within the row are significantly different at p<0.05 by Duncan’s multiple range test.