Table 5. The effect of moisture content on alcohol production of solid fermented mashes and distillates made from A. luchuensis (white koji) + zeolite combination

Initial moisture (%)	Mash			Distillate
Initial moisture (%)	pH	Acidity (mL)	Alcohol (%)	Alcohol (%)	OD (275 nm)	Volatile acidity (mL)
40	4.56±0.02^a	2.60±0.28^b	5.48±0.06^d	37.14±0.04^c	2.08±0.00^a	2.80±0.14^a
45	4.42±0.03^c	2.40±0.57^c	8.06±0.03^c	36.59±0.05^d	1.43±0.36^b	2.45±0.07^b
50	4.52±0.01^b	2.00±0.00^d	8.50±0.00^b	42.56±0.04^b	0.85±0.00^c	1.15±0.07^c
55	4.51±0.02^b	2.80±0.00^a	9.53±0.01^a	43.74±0.02^a	0.48±0.00^d	1.00±0.00^d

Values in the column with different lowercase superscripts are significantly different at p⟨0.05.