Table 2.
Organic acids concentration of fermented pineapple wine with various sugar additives

Sugar source	Organic acids (mg/mL)
	Before wine fermentation
	Citric acid	Malic acid	Acetic acid	Succinic acid	Lactic acid	Oxalic acid
	Sucrose	0.298±0.003e	0.162±0.005c	0.084±0.006d	0.034±0.001a	0.009±0.001c	0.002±0.001ab
	Glucose	0.266±0.002b	0.150±0.001b	0.031±0.001a	0.035±0.001a	0.003±0.001a	0.002±0.001a
Fructose	0.260±0.004a	0.259±0.008d	0.054±0.005c	0.038±0.004b	0.008±0.001b	0.003±0.001b
Corn syrup	0.277±0.004c	0.149±0.001b	0.093±0.005e	0.050±0.002c	0.009±0.001c	0.002±0.001ab
No additive	0.292±0.003d	0.116±0.001a	0.044±0.006b	0.061±0.001d	0.015±0.001d	0.001±0.001a
Sugar source	Organic acids (mg/mL)
	After wine fermentation
	Citric acid	Malic acid	Acetic acid	Succinic acid	Lactic acid	Oxalic acid
	Sucrose	0.335±0.003d	0.127±0.003b	0.057±0.005d	0.045±0.003d	0.029±0.001c	0.002±0.001a
	Glucose	0.330±0.008d	0.126±0.002b	0.049±0.005c	0.040±0.003c	0.028±0.004bc	0.002±0.001a
Fructose	0.278±0.013c	0.108±0.004b	0.026±0.008a	0.029±0.003b	0.021±0.003a	0.002±0.001a
Corn syrup	0.310±0.008b	0.120±0.002b	0.038±0.002b	0.041±0.003c	0.023±0.005ab	0.002±0.001a
No additive	0.250±0.010a	0.088±0.003a	0.048±0.004c	0.020±0.003a	0.025±0.006abc	0.001±0.001a

Different letters within the same row indicate significant difference (p<0.05).