Table 3. Mixed-effects model analysis of fermentation factors affecting physicochemical properties of makgeolli

Factor	Alcohol (%)	pH	Total acidity (%)	Soluble solids (°Brix)	Reducing sugar (%)
Nuruk type	0.327	<0.001*1)	0.263	0.805	0.995
Yeast addition	0.750	0.005*	0.462	0.399	0.005*
Glutinous rice	0.141	<0.0001*	0.712	0.920	0.001*
Starter addition	0.122	0.020*	0.914	0.621	0.629

^*Statistical significance was defined as p<0.05 in the mixed-effects model analysis (Type III tests of fixed effects).