Table 1
Change of physicochemical proper ties of Yakju brewed at different fermentation temperatures (15℃, 20℃, and 25℃)

	Control			Y297
	15℃	20℃	25℃	15℃	20℃	25℃
pH	4.16±0.03^a,1)	3.89±0.06^a	3.80±0.12^a	4.43±0.11^a	4.34±0.06^b	4.32±0.01^b
Totalacid(%)	0.30±0.01^a	0.47±0.04^a	0.53±0.10^a	0.25±0.05^a	0.31±0.01^a	0.28±0.01^a
Aminoacidity	0.52±0.05^a	0.56±0.05^a	0.53±0.04^a	0.70±0.10^b	1.24±0.06^b	0.53±0.01^a
Ethanol(%)	16.17±0.32^a	14.30±0.17^a	15.23±0.31^a	16.37±0.57^a	17.90±0.36^b	15.43±0.40^a

¹⁾Values are mean±SD (n=3), p<0.05.