Table 1. Physicochemical characteristics of distilled soju using Dae-hong peaches

Compounds	Atmospheric distillation (760 mmHg)				Vacuum distillation (110 mmHg)
	Peach extract (%)				Peach extract (%)
	0	10	15	20	0	10	15	20
Distillation yield (%)	101.09	101.43	97.46	100.61	89.73	92.73	94.53	97.27
Alcohol (%)	47.90±0.00^d1)	49.40±0.00^b	48.50±0.00^c	50.60±0.00^a	41.30±0.00^h	44.90±0.00^f	43.70±0.00^gh	45.20±0.00^e
pH	4.55±0.08^bc	4.45±0.01^bc	4.43±0.03^bc	4.78±0.06^a	4.21±0.03^e	4.40±0.06^cd	4.26±0.05^de	4.56±0.05^b
Total acidity (acetic acid, %)	0.02±0.00^a	0.01±0.00^bc	0.02±0.00^a	0.01±0.00^b	0.01±0.00^a	0.01±0.00^bc	0.02±0.00^a	0.01±0.00^c
Volatile acid (acetic acid, mg/L)	114.73±1.10^b	76.20±1.25^c	124.60±2.62^a	48.67±1.30^f	128.60±0.53^a	70.07±2.39^d	128.67±1.03^a	53.07±0.90^e

Values are mean±SD (n=3). Means with different superscripts in the same row are significantly different (p<0.05) by Duncan’s multiple range test.