Table 4. Changes in organic acid content in black barley makgeolli according to fermentation periods

Organic acids (g/L)	Fermentation period (day)
Organic acids (g/L)	0	3	6	9	12
Citric acid	1.94±0.23^1)c2)	3.10±0.08^b	3.60±0.03^a	3.52±0.02^a	3.56±0.03^a
Malic acid	2.22±0.06^a	1.46±0.02^c	1.55±0.02^b	1.48±0.02^c	1.49±0.03^bc
Succinic acid	1.26±0.05^d	2.08±0.03^c	2.31±0.04^a	2.22±0.06^b	2.24±0.05^ab
Lactic acid	4.65±0.03^c	4.47±0.07^d	5.01±0.09^a	4.85±0.11^b	4.79±0.11^bc
Acetic acid	0.15±0.00^c	0.22±0.00^a	0.22±0.02^a	0.21±0.00^ab	0.20±0.01^b
Total	10.21	11.33	12.69	12.28	12.28

All values are mean±SD (n=3).
Means with different superscript letters in the same row are significantly different at p<0.05 by Duncan’s multiple range test (a>b>c>d).