Table 2. Sensory scores of ‘Yakju’ after fermentation

Strains¹⁾	Mixture ratio (glutinous rice : non-glutinous rice)²⁾	Color	Flavor	Sweetness	Sourness	Overall preference
KCCM 11215	Glu 100	5.63±2.19^3)a4)	4.75±1.69^a	3.13±1.86^a	3.19±1.47^a	3.88±1.93^a
	NGlu 50:50	5.81±2.01^a	4.44±1.36^a	4.25±1.69^a	3.88±2.09^b	4.75±2.14^a
	NGlu100	5.50±1.90^a	4.50±1.37^a	3.50±1.55^a	4.56±2.53^a	5.25±1.44^a
W153	Glu 100	5.75±1.98^a	5.00±1.41^a	3.06±1.73^a	4.56±2.48^a	4.94±2.43^a
	NGlu 50:50	5.81±2.20^a	4.63±1.75^a	3.38±1.20^a	4.31±1.78^ab	4.56±1.46^a
	NGlu 100	6.00±2.34^a	4.63±2.42^a	2.81±0.98^a	5.69±1.49^a	3.94±2.26^a
W149	Glu 100	5.75±2.08^a	4.94±1.98^a	3.50±1.79^a	4.56±2.83^a	4.88±2.19^a
	NGlu 50:50	5.81±2.32^a	4.50±1.93^a	3.63±0.96^a	5.75±1.77^a	4.44±1.97^a
	NGlu 100	5.94±2.29^a	4.31±1.58^a	2.94±1.84^a	4.75±1.57^a	4.25±2.41^a

KCCM 11215, Saccharomyce cerevisiae KCCM 11215; W153, S. cerevisiae W153; W149, S. cerevisiae W149.
Glu 100, glutinous rice 100%; NGlu 50:50, glutinous rice 50% + non-glutinous rice 50%; NGlu 100, non-glutinous rice 100%.
All the data were expressed as mean±SD (n=3).
Different letters within same column indicate significant difference (p<0.05).