Table 3. Quality characteristics of Makgeolli made with rice Koji and P. candidum rice flour Nuruk
| Component | K-11) | S-4 | T-value | P-value |
| pH | 4.23±0.012) | 4.35±0.02 | -12.728***3) | .000 |
| Titratable acidity (%) | 0.42±0.02 | 0.48±0.01 | -5.477** | .005 |
| Reducing sugar (%) | 4.08±0.1 | 4.14±0.27 | -.354 | .742 |
| Ethanol (%) | 12.80±0.17 | 15.10±0.12 | -15.254*** | .000 |
1)K-1, Makgeolli made with rice Koji ; S-4, Makgeolli made with P. candidum rice flour Nuruk.
2)All values are mean±SD.
3)**p<0.05, ***p<0.005.