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

Table 5

Sensory analysis of chagalapoli (Ardisia compressa) fruit filtered and partially filtered fermented beverages.

	Filtered fermented beverage	Partially filtered fermented beverage
Color	3.47 ± 0.8^b	4.34 ± 0.6ª
Aroma	3.69 ± 0.9ª	3.72 ± 1.2ª
Flavour	2.9 ± 0.1^b	4.31 ± 0.8^a

Results are expressed as mean ± SE (). Values with same letter are not statistically different ().