Table 1
Changes of pH, acidity, glucose, alcohol and total phenolics content in Makgeolli according to different fermentation conditions

Fermentation		Changes of general components
Temperature (℃)	Periods (day)	PH	Acidity (%)	Glucose content (mg/dL)	Alcohol contents (%)	Total phenolics (mg GAE/g)
20℃	3	4.15±0.03^b1)	0.159±0.003^c	273±4.58^a	9.4±0.21^b	2.80±0.05
	5	4.18±0.02^b	0.189±0.006^b	163±1.53^b	9.8±0.15^a	2.76±0.05
	7	4.26±0.02^a	0.202±0.006^a	85±3.51^c	8.8±0.12^c	2.82±0.02
25℃	3	4.23±0.02^b	0.165±0.003^c	219±4.93^a	9.6±0.06	2.91±0.06
	5	4.25±0.02^b	0.178±0.002^b	130±2.08^b	9.6±0.15	3.01±0.07
	7	4.34±0.01^a	0.214±0.004^a	74±2.65^c	9.5±0.10	3.00±0.16
30℃	3	4.04±0.02^b	0.239±0.004^b	67±1.15^a	8.4±0.17^c	2.85±0.14^a
	5	4.36±0.01^a	0.221±0.002^c	31±2.00^b	9.0±0.12^a	2.36±0.03^b
	7	3.96±0.02^c	0.428±0.007^a	Lowc	8.8±0.06^b	2.34±0.02^b

Values represent the mean±SD (n=3). Means with different superscript with the column are significantly different (p<0.05) by Duncan’s multiple range test.