Initial pH Culture % Temp. °C Alcohol (%) in days Total Sugars (% g/L) in days pH         0th day- 19%         7th 14th 21st 7th 14th 21st 7th 14th 21st 4 5 27 7.9 16.1 16.1 10.35 1.13 1.05 3.34 3.35 3.36 4 10 27 12.6 15.9 18.1 7.75 3.4 0.97 3.39 3.39 3.37 4 15 27 12.7 15.8 12.6 7.97 1.35 1.19 3.54 3.55 3.51 5 5 27 13.9 15.3 14.6 1.27 1.18 1.17 4.34 4.56 4.41 5 10 27 12.3 14.3 13.1 1.5 1.23 1.19 3.58 3.61 3.55 5 15 27 12.1 15.6 16.1 1.71 1.66 1.52 4.38 4.56 4.58 6 5 27 12.2 15.7 10.5 5.41 0.98 0.97 4.58 4.76 4.57 6 10 27 13.6 11.1 10.3 1.15 1.12 1.07 3.64 3.64 3.60 6 15 27 13.5 11.7 15.4 6.3 4.01 1.71 4.54 4.76 4.45 4 5 32 13.6 14.2 15.9 5.9 5.4 1.32 3.88 3.42 3.36 4 10 32 14.6 16.5 11.1 6.31 0.78 0.69 4.17 4.0 4.11 4 15 32 4.4 18.0 13.8 10.18 0.89 0.85 3.39 3.32 3.37 5 5 32 10.2 11.8 14.9 8.26 4.3 0.78 3.57 3.59 3.52 5 10 32 9.8 13 17.4 8.8 6.51 0.9 3.58 3.58 3.41 5 15 32 13.4 11.1 13.2 1.35 1.33 1.09 3.54 3.51 3.42 6 5 32 6.6 8.4 8.5 9.72 6.35 1.06 3.62 3.35 3.35 6 10 32 4.3 11.4 11.2 10.21 0.8 0.71 3.60 3.59 3.60 6 15 32 11.1 13.9 13.3 7.35 0.62 0.5 3.61 3.61 3.55 4 5 37 14.3 15.5 13.2 1.35 1.2 1.18 3.38 3.43 3.42 4 10 37 5.8 18.7 12.8 9.21 1.64 1.57 3.36 3.33 3.48 4 15 37 8.9 14.9 19.3 7.3 3.21 0.52 3.40 3.43 3.52 5 5 37 19.2 15.1 12.6 1.56 1.42 1.4 4.41 4.55 4.50 5 10 37 14.4 15.5 14.6 1.74 1.54 1.52 3.59 3.51 3.48 5 15 37 19.0 16.2 17.3 0.97 0.96 0.94 4.45 4.51 4.49 6 5 37 13.1 16.3 16.3 1.42 1.33 1.31 4.56 4.63 4.71 6 10 37 15.3 9.5 11.1 1.21 1.19 1.12 3.58 3.61 3.56 6 15 37 13.6 14.2 15.9 6.35 3.92 0.89 4.60 4.64 4.65

Table 1: Comparison of changes in various parameters during jackfruit wine fermentation-I.