Table 4
pH and total acidity of Makgeolli brewed from different bar ley cultivars with different milling recovery

Barley variety	Milling recovery (%)	pH	Tota lacidity (%, lactic acid base)
Saessalbori	95	4.12±0.02a2)	0.64±0.01
	85	3.90±0.02b	0.62±0.03
	75	3.82±0.01c	0.61±0.04
	SEM1)	0.02	0.02
Saechalssalbori	95	4.07±0.01a	0.65±0.02
	85	3.92±0.01b	0.65±0.01
	75	3.85±0.01c	0.64±0.02
	SEM	0.01	0.01
Huinchalssalbori	95	4.09±0.01a	0.67±0.01a
	85	3.92±.0.01b	0.65±0.01ab
	75	3.85±0.01c	0.64±0.01b
	SEM	0.01	0.01

Standard error of the means (n=9).
^a-cValues with different letters within the same column differ significantly (p<0.05).