Table 2. Fermentation characteristics of brown rice vinegar with different fermentation periods

Physicochemical properties	Fermentation time (day)
Physicochemical properties	0	4	8	12	16
pH	3.87±0.01¹⁾^e2)	3.36±0.04^d	3.12±0.01^c	3.04±0.04^b	2.94±0.01^a
Soluble solids (°Brix)	4.90±0.00^a	5.05±0.07^b	5.10±0.00^b	5.20±0.00^c	5.25±0.07^c
Total acidity (%)	0.51±0.05^a	2.15±0.12^b	3.86±0.09^c	4.96±0.30^d	6.43±0.21^e
Total phenolic content (mg GAE/mL)	50.39±0.07^b	48.63±0.49^a	48.48±0.14^a	48.48±0.69^a	48.53±0.49^a
L*	24.28±0.01^e	23.71±0.01^c	23.38±0.03^a	23.62±0.01^b	24.02±0.01^d
Color³⁾ a*	0.12±0.00^a	0.17±0.02^a	0.16±0.03^a	0.16±0.04^a	0.18±0.01^a
b*	1.17±0.00^a	1.44±0.01^d	1.46±0.02^d	1.36±0.00^c	1.22±0.01^b
Browning intensity (420 nm)	0.17±0.00^a	0.19±0.01^a	0.19±0.00^ab	0.19±0.01^ab	0.22±0.02^b

Values are mean±SD (n=3).
Different small letters (^a-e) in the same row indicate a significant difference according to Duncan's multiple test (p<0.05).
L*, a* and b* mean the degrees of lightness, redness, and yellowness, respectively.