Table 6. Changes in acetic acid of peach vinegar during fermentation period at various initial pH and temperature
(unit: mg/100 mL)

pH	Temperature (°C)	Fermentation period (days)
		0	3	6	9	14
pH 3	20	444.9±10.61)a2)	921.0±1.9b	1,088.6±3.0c	2,856.5±19.3d	5,912.5±16.5b
	30	444.9±10.6a	1,015.2±3.2a	3,406.2±4.2a	5,551.7±15.0a	5,668.4±13.7c
	35	444.9±10.6a	723.6±1.2d	912.2±4.2e	693.3±0.6h	2,516.6±2.6f
pH 4	20	324.4±3.5b	577.3±1.6f	1,015.2±11.6d	4,376.4±116.0b	6,171.3±220.3a
	30	324.4±3.5b	785.9±0.6c	2,785.7±47.1b	4,289.6±21.7c	4,659.1±39.7e
	35	324.4±3.5b	577.4±29.5f	485.1±0.5i	1,095.9±1.6f	4,897.2±24.5d
pH 5	20	307.0±1.2c	602.9±1.6e	817.3±1.9f	931.1±9.0g	4,589.6±7.9e
	30	307.0±1.2c	712.0±0.6d	785.6±3.8g	2,721.5±5.5e	4,578.8±7.7e
	35	307.0±1.2c	579.4±1.5f	548.9±1.2h	507.0±0.3i	460.0±5.7g

Data values were expressed as mean±SD of triplicate determinations.
Values followed by the same letter are not statistically different by Duncan’s multiple range test (p<0.05).