Table 5. Alcohol yield from vacuum distillation of mash after secondary fermentation with added sweet potatoes during sweet potato soju production

Components	Microbial (white koji)		Enzymatic (amylase+β-glucosidase)
	Steamed	Non-steamed	Steamed	Non-steamed
Alcohol (%)	31.89±0.031)B	25.09±0.01D2)	39.26±0.01A	28.42±0.02C
Alcohol yield (%)	91.98±0.40B	92.09±0.47B	96.33±0.08A	83.98±0.37C

All values are mean±SD (n=3).
^A-DMeans with different superscripts in the same row are significantly different at p<0.05 by Duncan’s multiple range test.