Table 4. Physiochemical properties of vacuum-distillated sprits of nonsteamed rice mash prepared with various amylase products

Enzyme products	Vacuum—distillated sprits
	Alcohol (%)	pH	Volatile acidity (acetic acid, mg/L)	Alcohol yield (%)
White koji	44.32±0.00c1)2)	4.17±0.01b	198.00±0.01e	90.0
Modified nuruk	44.86±0.01a	3.92±0.01c	404.00±6.93c	88.5
Chung-moo PE3)	44.28±0.01c	3.92±0.01c	330.00±0.01d	90.9
Nurukzyme R400	41.31±0.02e	3.67±0.01e	862.00±3.46a	91.1
Sanferm yield	44.40±0.06b	4.39±0.01a	78.00±0.01f	91.6
Diazyme X4	41.83±0.04d	3.76±0.01d	508.00±3.46b	83.4

All values are mean±SD (n=3).
^a-fMeans with different superscripts in the same column are significantly different at p<0.05 by Duncan’s multiple range test.
Chung-moo PE means Chung-moo purified enzyme.
White koji and modified nuruk in Table 1, and enzyme treated samples at 1,000 mg/L from Table 3, were used in the distillation.