Table 2. Quality and bacterial characteristics of kiwi-persimmon wine produced using wild yeast strains

Items1)	Strains
	KCCM 12651	Y4	Y10	Y28	Y78	Y81
pH	3.68±0.18	3.71±0.19	3.78±0.19	3.76±0.19	3.70±0.19	3.70±0.19
Acidity (%, as lactic acid)	1.96±0.10	1.93±0.10	1.89±0.09	1.87±0.09	1.98±0.10	1.99±0.10
Brix (°)	9.00±0.45	10.00±0.50	9.40±0.47	9.20±0.46	15.60±0.78	14.20±0.71
Reducing sugar (g/L)	5.79±0.29	13.54±0.68	7.02±0.35	6.27±0.31	71.83±.359	69.56±3.48
Alcohol (%)	10.20±0.51	10.00±0.50	10.00±0.50	10.20±0.51	6.00±0.30	7.00±0.35
Viable cell numbers (log CFU/mL)	8.39±0.42	7.96±0.40	7.54±0.38	7.94±0.40	8.04±0.40	8.11±0.41

All values are presented as mean±SD (n=3).