Table 4.
DPPH radical scavenging activity after the pineapple wine fermentation

Sugar source	DPPH (mg/L)
Sucrose	4,956±32c
Glucose	4,932±16b
Fructose	4,942±22bc
Corn syrup	4,845±23a
No additive	4,944±22bc

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