Fig. 1. Preparation steps of maesil wines.
Fig. 2. Amygdalin content of flesh and seed from freeze-dried maesil (A) and its changes of a sugared maesil liquid during sugaring periods (B).
Fig. 3. Changes in amygdalin according to the preparation steps of maesil wines.
Fig. 4. Changes in amygdalin of maesil wines over ripening periods for 3 months.
Table 1. HPLC conditions for amygdalin quantification
Table 2. Mean1) values for alcohol content, pH, and titratable acidity of maesil wines during ripening
Table 3. Mean1) values for color characteristics of maesil wines during ripening