Table 4 The correlation of factors affecting quality characteristics of rice beer

Factor	Total sugar content	pH	Acidity	Amino acidity	Bitterness	L-Value	a-Value	b-Value
Alcohol content	0.2972^NS1)	0.1232^NS	-0.0545^NS	0.6831^**	0.7140^**	-0.4352^NS	0.4262^NS	0.6585^**
Total sugar content	1.0000	-0.1960^NS	-0.4290^NS	-0.0258^NS	-0.2218^NS	0.5724^*	-0.6440^**	-0.4033^NS
pH	-	1.0000	-0.0950^NS	0.2792^NS	0.2404^NS	-0.1560^NS	0.2489^NS	0.1879^NS
Acidity	-	-	1.0000	-0.0255^NS	-0.0474^NS	-0.0036^NS	0.1274^NS	0.0432^NS
Amino-acidity	-	-	-	1.0000	0.8754^***	-0.5330^*	0.6731^**	0.7892^***
Bitterness	-	-	-	-	1.0000	-0.8468^***	0.8806^***	0.9650^***
L-Value	-	-	-	-	-	1.0000	-0.9503^***	-0.9220^***
a-Value	-	-	-	-	-	-	1.0000	0.9519^***

NS, not significant. Significant at ^*p<0.05, ^**p<0.01, ^***p<0.001.