Table 2. Changes of free sugar and organic acid contents during the fermentation of mugwort extracts at room temperature for 120 days

Contents (g/L)	Fermentation period (day)
Contents (g/L)	0	30	60	90	120
Free sugars
Glucose	97.53±3.90¹⁾^d²⁾	90.78±3.63^d	145.76±5.83^c	210.12±8.41^b	262.08±10.48^a
Fructose	64.57±2.58^d	58.56±2.34^d	97.176±3.89^c	134.73±5.39^b	177.69±7.11^a
Sucrose	763.56±30.54^a	750.77±30.03^a	717.34±28.69^a	629.71±25.19^b	557.77±22.31^c
Total	925.66±37.03^a	900.11±36.00^b	960.28±38.41^a^b	974.56±38.98^a	997.54±39.90^a
Organic acids
Oxalic	5.74±0.22^b	5.78±0.27^b	5.91±0.24^b	6.62±0.27^a	6.40±0.22^a
Tartaric	0.46±0.02^c	0.52±0.02^c	0.58±0.02^b^c	0.65±0.03^b	0.73±0.03^a
Malic	0.62±0.03^a	0.30±0.02^b	0.24±0.01^c	0.23±0.03^c	0.22±0.02^c
Ascorbic	0.38±0.04^a	0.40±0.02^a	0.40±0.01^a	0.38±0.02^a	0.40±0.03^a
Lactic	0.93±0.04^b	1.65±0.07^a	1.66±0.08^a	1.67±0.05^a	1.64±0.06^a
Acetic	0.72±0.03^b	1.68±0.09^a	1.70±0.05^a	1.73±0.07^a	1.79±0.08^a
Cirtic	0.39±0.02^d	0.62±0.03^c	0.83±0.05^b	0.95±0.04^a	0.99±0.04^a
Succinic	2.00±0.10^a	1.93±0.08^a	2.04±0.06^a	2.20±0.09^a	2.10±0.08^a
Fumaric	0.34±0.03^a	0.33±0.03^a	0.33±0.04^a	0.33±0.02^a	0.33±0.01^a
Total	11.58±0.48^c	13.21±0.44^b	13.69±0.55^b	14.76±0.59^a	14.60±0.50^a

¹⁾Values indicate the mean's of three replication (n=3).
²⁾Different superscripts within the row are significantly different at p<0.05 by Duncan’s multiple range test.