Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques

Table 2

Mean values of pH, titratable acidity, and % alcohol in blackberry wines by inoculation type and fermentation temperature ().

Cultivar	Natchez				Triple Crown
Inoculation treatment	Yeast		Wild		Yeast		Wild
Fermentation temperature (°C)	21.6	26.6	21.6	26.6	21.6	26.6	21.6	26.6
pH	3.1	2.6 b	3.08 a	2.64 b c	3.12 a e	2.87 b d e	3.05 a f	2.76 b d f
Titratable acidity (% malic acid)	0.42 a	0.35 b c	0.41 a	0.35 b c	0.42 a e	0.39 b d e	0.41 a f	0.37 b d f
% alcohol	13.91 c	13.57 c	13.46 f	13.26 c	15.76 a d e	15.01 b d e	13.68 f	13.67 d f

with a and b letters indicate significant differences between fermentation temperatures within cultivar and inoculation treatment (). with c and d letters indicate significant differences between cultivars within inoculation treatment and fermentation temperature (). with e and f letters indicate significant differences between inoculation treatments within cultivar and fermentation temperature ().