Table 1. pH, titratable acidity, alcohol and soluble solid contents of ‘Makgeolli’ made using brown and white rice of ‘Mirchal’

Rice Fermentation (day)
1 2 3 4 5 6 7
pH Brown 4.38±0.01bc1) 4.23±0.03d 4.36±0.02c 4.36±0.01c 4.36±0.02c 4.41±0.02b 4.47±0.02a
White 3.95±0.02a 3.69±0.03d 3.74±0.08cd 3.79±0.03bc 3.75±0.02cd 3.83±0.03b 3.96±0.03a
Total acidity (%) Brown 0.46±0.00e 0.90±0.02a 0.78±0.02c 0.84±0.02b 0.84±0.02b 0.79±0.02c 0.71±0.02d
White 0.54±0.01f 0.74±0.00d 0.79±0.03bc 0.88±0.04a 0.83±0.02b 0.78±0.02cd 0.69±0.02e
Alcohol content (%) Brown 0.40±0.00f 7.00±0.00e 9.00±0.00d 9.40±0.00c 11.60±0.00b 11.60±0.00b 11.80±0.00a
White 0.40±0.00f 3.60±0.00e 8.00±0.00d 8.40±0.00c 11.60±0.00b 12.00±0.00a 12.00±0.00a
Soluble solid content (%) Brown 13.94±0.10b 9.20±0.07g 11.41±0.05f 12.12±0.01e 12.83±0.02d 13.79±0.00c 14.33±0.03a
White 29.75±0.06a 26.26±0.11b 21.10±0.10c 18.76±0.03d 17.46±0.05e 17.50±0.04d 18.01±0.07e
Mean±SD (n=3) within each row followed by different letters are significantly different (p<0.05).