Table 2. Changes in physicochemical characteristics of complex fermentation products according to fermentation periods

Fermentation periods (day)	°Brix	pH	Total acidity (%)	Solid contents (%)
0	16.10±0.03^a1)	3.05±0.06^b	1.23±0.02^b	14.60±0.56^a
6	6.71±0.04^e	3.07±0.01^b	1.29±0.01^a	4.67±0.08^b
12	7.72±0.04^b	3.03±0.07^b	1.27±0.01^a	4.22±0.08^bc
18	7.50±0.01^c	3.34±0.07^a	1.12±0.01^c	3.91±0.08^c
24	7.41±0.01^d	3.36±0.11^a	1.13±0.01^c	4.12±0.08^c

All values are mean±SD (n=3). Different superscript letters (^a-e) within the same column show significant differences (p<0.05) by Duncan’s multiple range test.