Table 3. Changes in physicochemical characteristics in black barley makgeolli according to fermentation periods

Physicochemical characteristics	Fermentation period (day)
Physicochemical characteristics	0	3	6	9	12
pH	3.98±0.00^1)e2)	4.03±0.02^d	4.14±0.01^c	4.20±0.01^b	4.24±0.01^a
Total acidity (%)	0.29±0.01^d	0.47±0.02^ab	0.43±0.03^c	0.50±0.02^a	0.44±0.01^bc
Alcohol content (%)	0.16±0.00^e	11.83±0.04^d	12.81±0.02^c	13.04±0.02^b	13.48±0.01^a
Sugar content (°Brix)	2.27±0.06^e	9.13±0.12^d	10.33±0.12^c	10.57±0.06^b	10.83±0.06^a
Amino acid (%)	0.02±0.00^d	0.04±0.01^c	0.05±0.00^b	0.07±0.01^a	0.07±0.00^a

All values are mean±SD (n=3).
Means with different superscript letters in the same row are significantly different at p<0.05 by Duncan’s multiple range test (a>b>c>d>e).