Table 1. Changes in pH of vinegar added with edible ethanol extract from ‘Seomaeyaksuk’

Fermentation period (days)	pH
Fermentation period (days)	CO¹⁾	SEE-0.5	SEE-1.0
0	4.52±0.01^a^E	4.75±0.00^c^F	4.61±0.00^b^D
5	3.27±0.08^a^D	3.41±0.00^b^E	3.53±0.00^c^BC
10	3.19±0.08^a^CD	3.26±0.00^a^D	3.25±0.01^a^AB
15	3.15±0.07^a^BC	3.20±0.00^a^C	3.66±0.01^b^C
20	3.06±0.02^a^AB	3.18±0.00^ab^B	3.65±0.45^b^C
25	3.00±0.02^a^A	3.14±0.00^b^A	3.14±0.02^b^A

CO, The same volume of 10% malt extract and ‘Seomaeyaksuk’ water extract mixture was adjusted the alcohol concentration to 6% with edible ethanol; SEE-0.5, The same volume of 10% malt extract and 2.75 °Brix ‘Seomaeyaksuk’ 70% ethanol extract mixture was adjusted the alcohol concentration to 6% with edible ethanol; SEE-1.0, The same volume of 10% malt extract and 5.5 °Brix ‘Seomaeyaksuk’ 70% ethanol extract mixture was adjusted the alcohol concentration to 6% with edible ethanol.
Each value represents mean±SD, n=3.
Means with different superscript in the same fermentation days are significantly different at p<0.05.
Means with different superscript in the same sample code are significantly different at p<0.05.