Initial pH Culture (%) Temp. °C Polyphenols (% mg/L) Antioxidant Activity (%)       0th day - 3.49 0th day - 11.5       7th 14th 21st 21st 4 5 27 4.2 5.7 4.9 16.3 4 10 27 4.2 4.6 4.6 26.3 4 15 27 6.3 5.4 5.1 21.3 5 5 27 4.1 3.5 4.8 22.0 5 10 27 4.3 5.3 5.6 28.9 5 15 27 3.7 3.7 7.5 24.7 6 5 27 3.9 4.8 4.6 7.8 6 10 27 4.2 4.2 6.0 14.9 6 15 27 3.2 3.7 4.6 20.0               4 5 32 4.2 5.2 4.9 20.2 4 10 32 3.4 3.3 3.8 13.2 4 15 32 4.2 6.0 4.8 34.0 5 5 32 4.3 4.4 5.2 36.0 5 10 32 4.2 5.4 4.3 18.1 5 15 32 5.1 4.7 5.2 8.9 6 5 32 4.2 3.9 4.7 24.4 6 10 32 4.2 5.1 5.1 43.2 6 15 32 4.3 5.2 5.1 18.4 4 5 37 4.7 4.8 5.2 17.0 4 10 37 4.4 7.4 5.0 10.7 4 15 37 4.3 3.9 5.3 9.3 5 5 37 4.7 6.0 5.6 22.0 5 10 37 4.1 5.3 5.0 15.0 5 15 37 5.1 3.5 5.4 24.0 6 5 37 5.1 4.9 5.0 20.5 6 10 37 4.4 5.4 5.5 11.3 6 15 37 4.3 4.5 4.7 15.8

Table 2: Comparison of changes in various parameters during jackfruit wine fermentation-II.