Table 3. Alcohol content and soluble solids of fermented rice makgeolli with addition of Crepidiastrum sonchifolium (Maxim.) Pak & Kawano by various processing methods

Sample¹⁾	Alcohol (%)	After storage at 4°C for 30 days alcohol (%)	Soluble solids (°Brix)	After storage at 4°C for 30 days soluble solids (%)
CS	14.50±0.01^2)b3)	8.24±0.02^c	14.50±0.10^b	9.80±0.10^b
CSE	14.50±0.01^b	8.38±0.02^b	14.50±0.01^b	9.50±0.01^c
CSP	13.50±0.01^c	8.07±0.01^d	14.10±0.01^c	8.50±0.01^d
CSS	16.30±0.02^a	8.48±0.01^a	15.70±0.01^a	11.00±0.10^a

CS, Crepidiastrum sonchifolium; CSE, extract of CS; CSP, dry powder of CS;CSS, syrup of CS.
All values are mean±SD (n=3).
Means with different superscript letters (^a-d) in the same column are significantly different at p<0.05 by Duncan’s multiple range test (a>b>c>d).