Table 5. Antioxidant activity of kiwi-persimmon wine according to selected strains

Items1)	Strains
	KCCM 12651	Y4	Y10	Y28	Y78	Y81
Browning degree (OD420 nm)	0.24±0.01	0.27±0.02	0.25±0.02	0.25±0.02	0.27±0.02	0.25±0.02
Total phenolic contents (g/L)	1.10±0.017	1.10±0.07	1.07±0.06	1.10±0.07	1.57±0.09	1.42±0.09
Antioxidant activity
DPPH radical scavenging activity (%)	69.65±4.18	72.02±4.32	55.48±3.33	57.06±3.42	77.94±4.68	79.31±4.76
ABTS radical scavenging activity (%)	69.61±4.18	68.02±4.08	53.48±3.21	55.62±3.34	75.73±4.54	78.37±4.70
FRAP assay (OD593 nm)	0.92±0.06	0.90±0.05	0.79±0.05	0.72±0.04	0.97±0.06	0.97±0.06

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