Table 5. Comparison of °Brix, pH and acidity among apple vinegars

	Samples1)
	A	B	C	D
°Brix	6.20±0.002)c3)	6.20±0.00c	6.90±0.00a	6.60±0.00b
pH	2.95±0.02a	2.92±0.03a	2.70±0.02b	2.65±0.03c
Total acidity (%)	6.20±0.03c	6.21±0.03c	6.53±0.01a	6.29±0.02b

A, non-thermal sterilized raw apple vinegar; B, sterilized apple vinegar; C and D, commercial apple vinegar.
Values are mean±SD (n=3).
Different superscript letters (^a-c) indicate significant differences (p<0.05) by Duncan’s multiple range test.