Table 1. Changes in alcohol and °Brix before and after fermentation using different yeasts

Yeasts	Fermentation stage	°Brix	Alcohol content (%)
S. cerevisiae R12	Before fermentation	15.30±0.001)	0.00±0.00
	After fermentation	8.10±0.00	5.10±0.10
S. cerevisiae Fermivin	Before fermentation	15.20±0.00	0.00±0.00
	After fermentation	7.30±0.00	5.80±0.20

Values are mean±SD (n=3).