Table 3. Composition of organic acids in high-temperature fermented makgeolli

Samples¹⁾	Day	Organic acid (mg/100 mL)
Samples¹⁾	Day	Malic acid	Lactic acid	Acetic acid	Citric acid	Succinic acid
C25	0	2.17±1.88^b	ND	2.15±1.33^d	1.76±1.92^b	0.74±1.29^e
	3	11.54±0.45^a	ND	6.18±0.80^c	6.20±0.77^a	33.81±2.90^d
	6	13.73±5.41^a	19.76±11.53^c2)3)	8.59±1.29^bc	4.41±0.68^a	79.80±5.41^c
	7	8.57±1.24^a	30.74±1.94^b	11.34±1.35^b	5.02±1.51^a	91.94±6.39^b
	9	12.21±3.30^a	48.99±4.94^a	17.00±3.42^a	4.46±1.63^a	114.47±6.92^a
C35	0	2.17±1.88^c	ND	2.15±1.33^d	1.76±1.92^d	0.74±1.29^d
	3	11.54±0.45^bc	ND	6.18±0.80^c	6.20±0.77^cd	33.81±2.90^c
	6	13.73±5.41^b	19.76±11.53^a	8.59±1.29^c	4.41±0.68^bc	79.80±5.41^b
	7	28.66±8.11^a	18.64±7.72^a	27.89±1.61^b	8.69±2.22^b	90.52±1.65^a
	9	32.73±7.42^a	20.16±8.43^a	35.26±3.89^a	18.05±1.27^a	94.80±0.91^a
C45	0	2.17±1.88^c	ND	2.15±1.33^d	1.76±1.92^d	0.74±1.29^c
	3	11.54±0.45^b	ND	6.18±0.80^c	6.20±0.77^cd	33.81±2.90^b
	6	13.73±5.41^b	19.76±11.53^a	8.59±1.29^c	4.41±0.68^bc	79.80±5.41^a
	7	30.65±4.71^a	10.72±2.84^a	16.46±3.01^b	9.14±1.37^b	81.39±1.40^a
	9	35.17±4.26^a	14.81±2.92^a	23.25±3.01^a	19.50±2.95^a	85.58±6.33^a
W25	0	7.07±0.18^a	4.83±4.83^b	7.31±0.66^a	10.68±1.53^a	5.46±0.12^a
	3	10.88±4.09^a	12.55±3.94^a	8.52±3.05^a	8.59±0.79^a	15.93±11.73^a
	6	8.17±2.12^a	8.88±1.90^ab	7.71±0.57^a	9.57±0.42^a	14.04±8.52^a
	7	10.98±5.45^a	12.00±5.00^ab	7.12±2.03^a	8.40±2.09^a	14.50±11.75^a
	9	9.77±2.23^a	11.86±0.69^ab	7.12±0.01^a	10.01±0.47^a	12.93±8.85^a
W35	0	21.42±6.57^a	17.90±4.00^a	13.64±0.78^ab	11.94±2.25^c	38.27±14.15^a
	3	12.72±3.20^a	8.52±1.85^a	13.31±0.69^ab	16.98±0.56^a	37.95±10.50^a
	6	23.29±0.36^a	20.30±2.66^a	15.57±2.23^a	14.72±2.62^abc	49.11±1.88^a
	7	25.78±0.98^a	17.04±2.33^a	12.41±1.19^b	13.03±1.55^bc	52.13±1.79^a
	9	21.14±2.86^a	19.65±1.46^a	13.70±1.57^ab	15.34±0.21^ab	51.66±2.47^a
W45	0	33.40±0.55^a	17.24±2.01^a	13.85±4.98^a	14.57±1.48^ab	65.36±4.31^a
	3	35.41±3.00^a	16.59±0.58^a	27.64±9.48^a	13.06±0.17^ab	66.66±7.22^a
	6	30.34±5.52^ab	12.06±0.36^b	28.12±10.03^a	15.89±2.29^a	64.32±13.57^a
	7	24.68±0.08^b	12.89±0.03^b	19.59±0.83^a	12.24±0.34^b	47.12±0.54^b
	9	29.85±3.36^ab	16.17±3.14^a	15.76±6.86^a	13.95±2.94^ab	59.43±9.47^ab

C, yeast La Parisienne (LP); W, yeast WB06. 25, 9 days at 25°C; 35, 6 days at 25°C then 3 days at 35°C; 45, 6 days at 25°C then 3 days at 45°C.
Values are mean±SD (n=3).
Means with different superscript letters in the same column are significantly different at p<0.05 by Duncan’s multiple range test (a>b>c>d>e).