Table 1. Quality characteristics of commercial makgeolli (M1-6)

Sample	Alcohol	Soluble solids (%)	Reducing sugar (g/100 mL)	Aspartame (mg/L)	pH	Acidity (%)	Amino acidity (mL/10 mL)	Volatile acidity (mg/L)
M1	12.37±2.05^a1)2)	14.60±0.20^b	6.81±0.31^b	0.00±0.00^d	4.35±0.02^b	0.42±0.04^b	3.77±0.19^c	133.60±16.31^c
M2	7.53±0.06^b	6.83±0.06^e	1.18±0.18^d	107.40±5.13^c	4.29±0.01^b	0.20±0.01^c	1.27±0.29^e	50.30±4.16^d
M3	6.17±0.32^b	4.00±0.00^f	0.50±0.01^d	147.42±16.43^b	3.97±0.03^c	0.24±0.02^c	1.08±0.05^e	124.20±4.20^c
M4	7.00±0.10^b	12.40±0.30^c	5.90±0.53^b	0.00±0.00^d	4.55±0.04^a	0.20±0.01^c	4.73±0.11^b	76.40±4.16^d
M5	11.70±0.00^a	19.93±0.31^a	12.08±0.97^a	0.00±0.00^d	3.93±0.02^c	0.85±0.01^a	5.30±0.08^a	536.00±19.29^b
M6	7.00±0.17^b	8.63±0.15^d	3.73±0.09^c	314.20±2.40^a	3.46±0.04^d	0.82±0.00^a	1.79±0.01^d	1,104.60±31.87^a

All values are mean±SD (n=3).
Different small letters in the same column indicate a significant difference (p<0.05) by Duncan’s multiple range test.