Table 3.
Change in free sugar and ethanol concentration in 2% red ginseng makgeolli during storage at °C and 25°C

Contents of free sugar and ethanol (mg/mL)
	Days	Sucrose	Glucose	Mannose	Mannose
	4°C
0		2.83±0.31a1)	4.44±0.33a	1.38±0.14a	72.34±9.52b
4		1.83±0.11ab	3.00±0.41ab	0.54±0.09b	65.12±4.22c
8		1.69±0.09ab	2.94±0.34ab	0.63±0.11b	75.80±8.31b
12		1.21±0.10b	2.23±0.24b	0.49±0.09b	76.40±12.39
16		1.01±0.07b	2.16±0.23b	0.59±0.07b	87.35±10.02ab
20		0.81±0.11b	1.97±0.18b	0.61±0.13b	88.70±14.50ab
25°C
	0	2.30±0.29a	3.03±0.30ab	0.65±0.10b	79.45±6.94b
	4	0.14±0.02c	0.17±0.03c	0.29±0.04b	91.92±15.00a
	8	ND	0.14±0.01c	0.07±0.01c	97.06±9.38a
	12	ND	ND	ND	94.30±13.33a
	16	ND	ND	ND	93.92±7.14a
	20	ND	ND	ND	95.59±10.31a

Values were expressed as the mean±SD (n=3). ND, not detected.