Table 4.
Characteristics of beer prepared using Korean malt and three rice varieties.
| Analysis | (Unit) | 100% Malt Beer (MB) | 30% Rice Beer (RB) | ||
|---|---|---|---|---|---|
| Malt | SA | HA | DO | ||
| Apparent extract | (oP) | 3.0 ± 0.1 b | 3.5 ± 0.2 a | 3.3 ± 0.5 ab | 2.3 ± 0.2 c |
| pH | 4.5 ± 0 a | 4.2 ± 0.1 b | 4.2 ± 0.1 b | 4.2 ± 0.1 b | |
| Color | (EBC) | 19.1 ± 0.6 a | 13.9 ± 0.4 b | 10.9 ± 0.2 c | 9.6 ± 0.1 d |
| Alcohol | (v/v%) | 7.1 ± 0.3 bc | 7.7 ± 0.0 a | 7.3 ± 0.3 ab | 6.6 ± 0.6 c |
| Real extract | (oP) | 5.4 ± 0.2 b | 6.2 ± 0.2 a | 5.8 ± 0.5 ab | 4.7 ± 0.3 c |
| Original extract | (oP) | 15.8 ± 0.5 b | 17.4 ± 0.1 a | 16.5 ± 0.7 ab | 14.5 ± 1.1 c |
| Real Degree of Fermentation (RDF) | (%) | 67.7 ± 0.3 b | 66.9 ± 0.5 b | 67.1 ± 1.1 b | 69.9 ± 0.5 a |
| Apparent Degree of Fermentation (ADF) | (%) | 81.5 ± 0.3 b | 80 ± 0.7 b | 80.5 ± 1.6 b | 84.4 ± 0.5 a |
| Bitter taste | (BU) | 27.7 ± 2 a | 24.6 ± 2 ab | 22.3 ± 0.3 bc | 18.4 ± 3.6 c |
| Calcium | (mg/L) | 28.5 ± 2 a | 23.6 ± 1.4 ab | 19.3 ± 0.8 c | 22.5 ± 1.3 b |
| Chlorine | (mg/L) | 152.9 ± 0.9 a | 143.4 ± 1.6 b | 141.6 ± 5.4 c | 123 ± 9.6 d |
| Lactic acid | (mg/L) | 295.4 ± 5.7 a | 273.2 ± 16.1 b | 255.7 ± 1.4 c | 252.4 ± 5.8 c |
| Acetaldehyde | (mg/L) | 2.7 ± 0.2 a | 2.6 ± 0.8 a | 3 ± 0.3 a | 2.2 ± 0.4 a |
| Ethyl acetate | (mg/L) | 16.7 ± 1 b | 20.5 ± 0.4 a | 21.4 ± 1.3 a | 14.7 ± 0.5 c |
| Normal propanol | (mg/L) | 36.1 ± 1.2 c | 43.6 ± 0.7 a | 42.7 ± 1.3 ab | 40.5 ± 2.5 b |
| Isobutanol | (mg/L) | 41.6 ± 1.6 c | 55.2 ± 3.5 b | 54.5 ± 2.5 b | 65.3 ± 4.5 a |
| Isoamyl alcohol | (mg/L) | 95.1 ± 1.9 b | 103 ± 1 a | 96.5 ± 2.3 b | 97.8 ± 4.5 b |
| isoamyl acetate | (mg/L) | 0.9 ± 0.1 b | 1 ± 0.1 a | 1.1 ± 0.0 a | 0.7 ± 0.1 c |
a–d Values with different alphabetic letters within a column are significantly different (p < 0.05), as determined by Duncan’s multiple-range test. Values are presented as the means ± SD of three independent trials. Malt, Heugho malt; SA Samgwang rice; HA Hangaru rice; and DO Dodamssal rice.