Table 5.
Alcohol contents, acidity, reducing sugar and pH during fermentation by different kinds of koji and initial pH.

Sample	Values	Fermentation time (day)
		2	8
		A1)	Alcohol contents (%)	7.00	17.80
Reducing sugar (mg/mL)	15.18		5.05
Acidity (%)	0.60		0.67
pH	3.11		3.83
B2)	Alcohol contents (%)	5.10	16.8
	Reducing sugar (mg/mL)	13.78	1.81
	Acidity (%)	0.14	0.35
	pH	4.12	4.02
C3)	Alcohol contents (%)	6.20	17.60
	Reducing sugar (mg/mL)	33.38	1.38
	Acidity (%)	0.24	0.37
	pH	3.55	4.17
D4)	Alcohol contents (%)	6.80	17.50
	Reducing sugar (mg/mL)	29.00	1.51
	Acidity (%)	0.19	0.32
	pH	3.71	4.20
E5)	Alcohol contents (%)	6.30	17.30
	Reducing sugar (mg/mL)	21.53	1.49
	Acidity (%)	0.17	0.33
	pH	3.89	4.12

A: Ipguk, aronia 12%
B: Nuruk, aronia 12%
C: Nuruk, aronia 12%, added lactic acid (pH 3.0)
D: Nuruk, aronia 12%, added lactic acid (pH 3.5)
E: Nuruk, aronia 12%, added lactic acid (pH 4.5)