## 3 Results and Discussion  
### Dynamics of Physicochemical Properties during Fermentation  
Table 2 shows the changes in physicochemical parameters, including ethanol, reducing sugar, total acids and pH, during fermentation with four different starters. The lowest content of reducing sugar was observed in wine made by F15 (0.63 g/L), followed by CECA-fermented liquor (0.7 g/L). On the second day of fermentation, CEC01 reduced the reducing sugar in must by 40.9%, and the initial fermentation rate was significantly faster than that of other starters, which was consistent with some reported results [13; 14]. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Starters** & **Fermentation Days** & **Reducing Sugar (g/L)** & **Ethanol (\% vol)** & **pH** & **Total Acid (g/L)** \\ \hline \multirow{6}{*}{CECA} & Day 0 & 221.33 \(\pm\) 0.93 \({}^{\mathrm{a}}\) & 0 & 3.71 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 6.23 \(\pm\) 0.06 \({}^{\mathrm{a}}\) \\  & Day 2 & 177.23 \(\pm\) 2.24 \({}^{\mathrm{b}}\) & 2.01 \(\pm\) 0.04 \({}^{\mathrm{b}}\) & 3.80 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 4.00 \(\pm\) 0.01 \({}^{\mathrm{b}}\) \\  & Day 4 & 44.00 \(\pm\) 0.56 \({}^{\mathrm{c}}\) & 10.47 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 3.89 \(\pm\) 0.006 \({}^{\mathrm{a}}\) & 4.13 \(\pm\) 0.06 \({}^{\mathrm{b}}\) \\  & Day 6 & 0.70 \(\pm\) 0.20 \({}^{\mathrm{d}}\) & 12.37 \(\pm\) 0.04 \({}^{\mathrm{a}}\) & 3.82 \(\pm\) 0.006 \({}^{\mathrm{a}}\) & 4.20 \(\pm\) 0.02 \({}^{\mathrm{b}}\) \\  & Day 0 & 224.77 \(\pm\) 0.06 \({}^{\mathrm{a}}\) & 0 & 3.67 \(\pm\) 0.006 \({}^{\mathrm{a}}\) & 6.57 \(\pm\) 0.06 \({}^{\mathrm{a}}\) \\  & Day 2 & 132.73 \(\pm\) 1.16 \({}^{\mathrm{b}}\) & 5.21 \(\pm\) 0.03 \({}^{\mathrm{b}}\) & 3.72 \(\pm\) 0.006 \({}^{\mathrm{a}}\) & 4.63 \(\pm\) 0.06 \({}^{\mathrm{b}}\) \\  & Day 4 & 27.50 \(\pm\) 0.44 \({}^{\mathrm{d}}\) & 11.74 \(\pm\) 0.04 \({}^{\mathrm{a}}\) & 3.79 \(\pm\) 0.006 \({}^{\mathrm{a}}\) & 4.50 \(\pm\) 0.01 \({}^{\mathrm{b}}\) \\  & Day 6 & 1.00 \(\pm\) 0.26 \({}^{\mathrm{d}}\) & 12.67 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 3.75 \(\pm\) 0.006 \({}^{\mathrm{a}}\) & 4.30 \(\pm\) 0.01 \({}^{\mathrm{b}}\) \\  & Day 0 & 225.40 \(\pm\) 0.20 \({}^{\mathrm{a}}\) & 0 & 3.66 \(\pm\) 0.01 \({}^{\mathrm{c}}\) & 6.56 \(\pm\) 0.06 \({}^{\mathrm{a}}\) \\  & Day 2 & 212.50 \(\pm\) 1.36 \({}^{\mathrm{b}}\) & 0.036 \(\pm\) 0.02 \({}^{\mathrm{d}}\) & 3.68 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 3.60 \(\pm\) 0.02 \({}^{\mathrm{d}}\) \\  & Day 4 & 64.63 \(\pm\) 1.36 \({}^{\mathrm{c}}\) & 9.17 \(\pm\) 0.01 \({}^{\mathrm{c}}\) & 3.68 \(\pm\) 0.006 \({}^{\mathrm{b}}\) & 4.56 \(\pm\) 0.06 \({}^{\mathrm{b}}\) \\  & Day 6 & 0.63 \(\pm\) 0.12 \({}^{\mathrm{d}}\) & 12.66 \(\pm\) 0.02 \({}^{\mathrm{b}}\) & 3.72 \(\pm\) 0.002 \({}^{\mathrm{a}}\) & 4.53 \(\pm\) 0.06 \({}^{\mathrm{b}}\) \\  & Day 0 & 222.00 \(\pm\) 0.89 \({}^{\mathrm{a}}\) & 0 & 3.69 \(\pm\) 0.06 \({}^{\mathrm{b}}\) & 6.93 \(\pm\) 0.06 \({}^{\mathrm{a}}\) \\
796 & Day 2 & 170.43 \(\pm\) 2.00 \({}^{\mathrm{b}}\) & 2.19 \(\pm\) 0.09 \({}^{\mathrm{d}}\) & 3.72 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 4.53 \(\pm\) 0.06 \({}^{\mathrm{d}}\) \\  & Day 4 & 51.03 \(\pm\) 0.93 \({}^{\mathrm{c}}\) & 9.64 \(\pm\) 0.01 \({}^{\mathrm{c}}\) & 3.73 \(\pm\) 0.06 \({}^{\mathrm{a}}\) & 5.57 \(\pm\) 0.06 \({}^{\mathrm{c}}\) \\  & Day 6 & 1.17 \(\pm\) 0.06 \({}^{\mathrm{d}}\) & 12.41 \(\pm\) 0.02 \({}^{\mathrm{b}}\) & 3.74 \(\pm\) 0.06 \({}^{\mathrm{a}}\) & 5.73 \(\pm\) 0.06 \({}^{\mathrm{b}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 2: General physicochemical properties of the wines fermented by four yeast strains. Values shown represent averages of triplicate samples (data are mean \(\pm\) SD). Values with different superscript roman letters in the same row are significantly different according to the Duncan test (\(p\) < 0.05). The total acid decreased from 6-7 g/L initially to 4.2-4.5 g/L at day 6, except for 796 (5.4 g/L), which was significantly higher than other samples. As for CEC01, a continuous decrease in total acid was observed until the end of the fermentation.