Table 6
Sensory characteristics of Makgeolli brewed from different bar ley cultivars with different milling recovery
| Barley variety | Milling recovery (%) | Color | Flavor | Taste |
| Saessalbori | 95 | 4.50±1.03 | 4.19±1.11 | 3.31±1.20b2) |
| 85 | 4.81±1.22 | 4.44±1.31 | 3.94±1.39ab |
| 75 | 5.13±1.15 | 4.81±1.52 | 4.63±1.75a |
| SEM1) | 0.40 | 0.47 | 0.52 |
| Saechalssalbori | 95 | 4.25±1.57 | 4.00±1.10 | 3.63±1.59 |
| 85 | 4.56±1.36 | 4.63±1.41 | 3.88±1.20 |
| 75 | 4.94±0.93 | 4.63±1.36 | 3.69±1.20 |
| SEM | 0.47 | 0.46 | 0.47 |
| Huinchalssalbori | 95 | 4.06±1.12b | 4.00±1.21 | 3.75±1.65 |
| 85 | 4.75±1.18ab | 4.38±1.36 | 4.06±1.44 |
| 75 | 5.06±1.12a | 4.69±1.14 | 4.06±1.18 |
| SEM | 0.40 | 0.44 | 0.51 |
Standard error of the means (n=9).
a,bValues with different letters within the same column differ significantly (p<0.05).