Table 3. Organic acid content of Yakju fermented with different commercial yeasts

	Organic acids (mg/L)
	Citric acid	Malic acid	Succinic acid	Lactic acid	Acetic acid
La parisienne (red)	223.70±54.411) b 2)	585.29±62.96a	1,083.81±97.40b	178.46±309.11c	252.69±39.03
La parisienne (black)	217.91±105.03b	116.50±19.72c	1,079.47±116.67b	0.00±0.00c	256.16±56.99
Fermivin	364.23±14.02a	509.99±53.99a	1,331.73±105.87a	7,928.55±1290.39a	327.97±31.31
RC212	404.31±31.41a	339.94±92.99b	1,080.19±115.51b	4,438.59±1973.41ab	298.00±33.13
K1-V1116	380.32±20.99a	168.70±33.43c	1,208.20±18.51ab	1,463.47±833.15bc	347.33±29.99
D47	369.25±73.56a	333.50±126.87b	1,158.03±72.24b	3,904.05±4416.02bc	388.26±63.33
EC1118	349.38±60.14a	247.56±75.36bc	1,125.96±65.21b	1,489.46±1956.49bc	339.10±86.40

¹⁾The values are expressed as mean±SD (n=3).
^2)a-cMeans with a different superscript within a column is significantly different at p<0.05 by Duncan’s multiple range test.