Table 3. Sugar profiles (mg/100 mL) of ‘Makgeolli’ made using brown and white rice of ‘Mirchal’

	Rice	Fermentation (day)
		1	2	3	4	5	6	7
Raffinose	Brown	73.8±9.3a2)	60.4±5.3b	29.3±4.6c	26.3±2.8c	25.9±1.6c	33.1±1.2c	24.9±1.8c
	White	478.9±57.6a	511.5±15.3a	376.8±52.1b	261.5±32.6c	246.7±24.5cd	198.0±15.8d	195.3±12.2d
Maltose	Brown	201.4±25.1a	174.2±14.8b	83.9±3.8d	66.1±6.8d	67.1±6.7d	107.9±9.3c	73.4±6.1d
	White	614.6±69.1b	726.4±17.8a	634.1±88.5b	471.2±54.4c	441.0±42.7cd	368.2±29.9d	377.0±21.4cd
Glucose	Brown	805.0±74.7a	333.1±32.8d	362.6±15.3d	505.8±41.6c	589.8±50.9c	808.3±70.4a	706.5±58.2b
	White	1,325.6±121.3a	1,352.1±54.1a	1,002.6±124.0b	790.6±56.6c	769.4±53.0c	861.7±75.3bc	869.2±48.5bc
Frutose	Brown	0.5±0.0a	ND3)	ND	ND	ND	ND	ND
	White	ND	ND	ND	ND	ND	ND	ND
Total	Brown	1,080.7±108.3a	567.7±32.6de	475.7±21.1e	598.1±51.0d	682.8±58.68d	949.3±79.6b	804.8±65.4c
	White	2,419.1±247.8a	2,590.0±78.5a	2,013.5±264.6b	1,523.2±141.0c	1,457.1±120.3c	1,427.9±116.4c	1,441.5±81.7c
G/T1)	Brown	0.75±0.01c	0.59±0.04d	0.76±0.01c	0.85±0.00b	0.86±0.00ab	0.85±0.00b	0.88±0.00a
	White	0.55±0.01b	0.52±0.01c	0.50±0.00d	0.52±0.01c	0.53±0.01c	0.60±0.01a	0.60±0.00a

Ratio of glucose compared to total free sugars.
Mean±SD (n=3) within each row followed by different letters are significantly different (p<0.05).
Not detected.