Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae

Table 2

Physicochemical properties of chagalapoli (Ardisia compressa) fruit filtered and partially filtered beverage during fermentation.

	Filtered fermented beverage					Partially filtered fermented beverage
Days	0	1	2	3	4	0	1	2	3	4
pH	3.84 ± 0.04^a	3.75 ± 0.06^ab	3.65 ± 0.07^ab	3.61 ± 0.09^b	3.62 ± 0.09^b	3.87 ± 0.2ª	3.74 ± 0.07ª	3.5 ± 0.1ª	3.51 ± 0.1ª	3.54 ± 0.1ª
SP. Gr^1	1.072 ± 0.005^a	1.048 ± 0.007^b	1.028 ± 0.001^c	1.009 ± 0.001^d	1.004 ± 0^d	1.074 ± 0^a	1.044 ± 0.002^b	1.030 ± 0.003^c	1.006 ± 0.001^d	1.004 ± 0.001^d
TSS^2 (%)	17.5 ± 0.1ª	11.16 ± 0.2^b	7.09 ± 0.3^c	2.34 ± 0.2^d	1.04 ± 0^d	17.9 ± 0^a	11.03 ± 0.4^b	7.74 ± 0.8^c	1.7 ± 0.2^d	1.2 ± 0.2^d
TAC^3 (g/L tartaric acid)	8.9 ± 0.1ª	8.6 ± 0.2ª	8.6 ± 0.08ª	8.6 ± 0.1ª	8.6 ± 0.08ª	8.9 ± 0.1ª	9.1 ± 0.2ª	9.3 ± 0.05ª	9.2 ± 0.1ª	9.2 ± 0.2^a

Results are expressed as mean ± SE (triplicate). Values with same letter are not statistically different ().¹ Specific gravity.² Total soluble solids.³ Titratable acidity.