Table 2. Qualities of Yakju fermented with different commercial yeasts

	pH	Total acid(%, w/v)	Amino acidity	Soluble solid (°Brix)	Reducing sugar (%, w/v)	Alcohol(%, v/v)	Volatile acid(ppm)
La parisienne (red)	4.53±0.07¹⁾^a²⁾	0.26±0.02^c	5.34±0.34^a	7.30±0.25^ab	0.23±0.04	12.03±0.29^ab	60.27±15.70^c
La parisienne (black)	4.49±0.06^a	0.32±0.04^b	5.55±0.22^a	7.53±0.21^a	0.21±0.03	11.83±0.6^ab	80.20±31.99^bc
Fermivin	4.11±0.02^c	0.35±0.02^ab	2.49±0.28^c	6.87±0.21^c	0.20±0.01	10.13±0.42^c	101.60±18.11^abc
RC212	4.16±0.02^bc	0.35±0.00^ab	3.91±0.13^b	7.33±0.10^ab	0.23±0.01	12.37±0.31^a	82.93±25.36^bc
K1-V1116	4.36±0.02^ab	0.32±0.01^b	5.59±0.42^a	7.07±0.06^bc	0.21±0.01	10.67±0.95^bc	73.93±19.21^bc
D47	4.14±0.11^bc	0.33±0.02^b	4.24±0.29^b	7.40±0.10^ab	0.22±0.04	11.20±1.40^abc	107.60±9.40^ab
EC1118	4.07±0.08^c	0.40±0.04^a	4.11±0.20^b	7.17±0.21^bc	0.19±0.02	12.13±0.35^a	130.47±35.28^a

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.