Table 2. Characteristics of various resulting from the period of alcohol fermentation.

Contents (mg%)	Fermentation time (days)
Contents (mg%)	0	2	4	6	8	10
Tannic acid	83.2±1.7^d	84.0±0.7^d	86.2±0.7^a	85.5±0.7^bc	85.4±0.4^bc	85.2±0.4^c
Anthocyanin	19.5±0.7^a	18.9±0.1^b	12.5±0.2^c	7.6±0.3^d	6.3±0.4^e	5.4±0.4^e
Hue	0.85±0.01^e	0.99±0.00^d	1.00±0.01^cd	1.01±0.01^c	1.10±0.01^b	1.18±0.02^a