Table 6. Sensory evaluation of distilled soju co-fermented with Saccharomyces cerevisiae and Hanseniaspora uvarum

Item	11215¹⁾	NY21	NY21+SJ69	NY21+S6
Color	4.42±0.34^2)a3)	4.42±0.34^a	4.42±0.34^a	4.47±0.36^a
Odor	3.63±0.23^b	5.47±0.22^a	5.42±0.22^a	5.63±0.19^a
Sweetness	4.00±0.35^a	3.53±0.37^ab	3.23±0.23^b	3.31±0.33^ab
Sourness	2.79±0.33^a	2.95±0.40^a	2.95±0.38^a	3.05±0.34^a
Overall preference	4.11±0.29^b	5.31±0.23^a	5.26±0.31^a	5.05±0.34^a

11215, S. cerevisiae KCCM 11215; NY21, S. cerevisiae NY-21; SJ69, H. uvarum SJ69; S6, H. uvarum S6.
All values are mean±SD (n=20). 7-Point hedonic scaling was applied.
^a-bDifferent letters within the same row indicate a statistically significant difference (p<0.05).