Table 2.
Changes in organic acid content of mash based on varying amount of water added

Compounds	Organic acid concentration (mg/100 mL)
	120%	150%	180%	200%	250%	300%
	Oxalic	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Citric	n.d.b	11.52±0.79a	11.54±0.52a	10.97±1.66a	10.00±2.48a	11.48±0.56a
Tartaric	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Malic	35.87±0.37a	40.80±4.02a	37.72±1.95a	34.05±8.88a	29.81±4.21a	37.64±15.39a
Succinic	91.71±6.70a	87.95±1.37a	88.34±5.00a	82.80±2.46a	80.53±3.91a	77.68±4.47a
Fumaric	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Lactic	61.25±13.44a	75.70±1.44a	80.24±0.01a	72.10±5.79a	69.99±1.63a	71.06±8.39a
Formic	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Acetic	19.02±15.50a	6.41±3.36a	4.22±2.09a	4.64±0.85a	4.01±1.16a	6.52±0.08a
Pyroglutamic	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Total	207.85±5.01a	222.38±8.10a	222.06±0.43a	204.56±19.65a	194.34±1.71a	204.37±27.75a

n.d. means not detected.
Values represent means±standard deviations.
Within-the-column values indicated by lowercase letters (a,b) are significantly different (p<0.05).