Table 5. Quality characteristics of makgeolli made by barley nuruk grinding size and inoculation rates

Sample¹⁾	Alcohol(%, v/v)	Volatile acidity(mL/L)	pH	Total acidity (%)	Amino acidity(mL/10 mL)
A	9.07±0.12^c2)	320.80±8.43^b	3.95±0.06^c	0.37±0.01^b	1.85±0.09^b
B	9.93±0.06^b	307.50±5.62^c	4.08±0.06^b	0.32±0.0.1^b	1.88±0.03^b
C	3.70±0.00^d	777.60±9.31^a	3.30±0.02^d	0.80±0.06^a	2.42±0.18^a
D	12.10±0.26^a	31.90±2.55^d	4.22±0.08^a	0.22±0.01^c	1.92±0.09^b

A, 5 mm, 0.1%; B, 1 mm, 0.1%; C, 5 mm, 1%; D, 1 mm, 1%; Barley grinding size: 5 mm, coarsely milled; 1 mm, finely milled. Inoculation rates: 0.1%, 0.1% by volume of raw materials; 1%, 1% by volume of raw materials.
All values are mean±SD (n=3) and different superscript letters in the same column indicate significant differences by Duncan’s multiple range test (p<0.05).