Table 2.
Physico-chemical properties of fermented Takju (rice wine) prepared with different fermentation starters.

Sample1)	Alcohol (% v/v)	pH	Total acid (% v/v)	Soluble solids (°Bx)	Color value
					L	a	b
					SS	12.56±0.02b 2),3)	4.43±0.01d	0.28±0.01b	14.6±0.20b	40.50±1.05b	-0.21±0.07b	3.76±0.01c
SJ	11.87±0.25a	4.32±0.01c	0.29±0.01b	13.1±0.21ab	42.27±0.01c	-0.05±0.00d	4.36±0.15d
JE	14.96±0.05c	3.82±0.01a	0.68±0.01c	16.3±0.43c	39.15±0.02ab	-0.42±0.02a	2.72±0.10b
HK	15.66±0.02d	4.20±0.02d	0.24±0.01a	13.2±0.32a	39.15±0.02a	-0.12±0.01c	1.85±0.01a
F-value	612.449****	1585.750****	2508.667****	23.000****	19.882****	56.604****	445.230****

See Table 1.
Each value is mean±S.D.
p < 0.001,
p < 0.0001
Means within a column not sharing a superscript letter are significantly different (p < 0.05, Duncan’'s multiple range test).