Table 1. Ingredients mixing ratio for alcoholic fermentation of rose petals based on fermenting agent yeast and petal condition
| Materials | Samples1) |
| A (g) (%) | B (g) (%) | C (g) (%) | D (g) (%) |
| Fresh rose petal | Fresh rose petal | Dried rose petal | Dried rose petal |
| Rose petals | 200 (4.7) | 200 (4.7) | 50 (1.2) | 50 (1.2) |
| Sugar | 1,000 (23.2) | 1,000 (23.2) | 1,000 (24.1) | 1,000 (24.1) |
| Water | 3,000 (69.8) | 3,000 (69.8) | 3,000 (72.3) | 3,000 (72.3) |
| Yeast | 100 (2.3) | 100 (2.3) | 100 (2.4) | 100 (2.4) |
| K2S2O5 (g) | 0.2 | 0.2 | 0.2 | 0.2 |
| (NH4)2HPO4 (g) | 3 | 3 | 3 | 3 |
| Total | 4,300 (100) | 4,300 (100) | 4,150 (100) | 4,150 (100) |
A & C, EC1118 yeast imported from Canada; B & D, YA07 yeast isolated from traditional makgeolli in domestic.