TABLE 1.

Chemical properties of FG during fermentation^a.

Sample ID	Temperature (°C)	Moisture (%)	Acidity (mmol/10 g)	pH	Glucose (%)	Starch (%)	Ethanol (%)
S0	18.51 ± 0.31	52.11 ± 0.53	1.74 ± 0.04	3.81 ± 0.02a	2.48 ± 0.16e	23.26 ± 0.26b	0
S7	19.92 ± 0.30	55.47 ± 0.33	1.91 ± 0.03	3.75 ± 0.02b	3.13 ± 0.40c	21.67 ± 0.47c	0.32 ± 0.08
S15	29.28 ± 0.62b	59.72 ± 0.79d	1.86 ± 0.05	3.59 ± 0.03d	1.33 ± 0.16	16.68 ± 0.59e	3.04 ± 0.25
S25	30.86 ± 0.45a	63.34 ± 0.54b	2.37 ± 0.06	3.54 ± 0.04e	1.78 ± 0.09	13.46 ± 0.11	6.45 ± 0.32a
S45	24.52 ± 0.08d	64.87 ± 0.89a	2.50 ± 0.06e	3.44 ± 0.03	0.98 ± 0.15	12.20 ± 0.42	5.83 ± 0.56b
S70	20.72 ± 0.57e	65.87 ± 0.46a	3.04 ± 0.07c	3.45 ± 0.03	0.60 ± 0.09	10.49 ± 0.51	5.59 ± 0.40c
S95	19.77 ± 0.43	64.80 ± 0.43a	3.36 ± 0.05a	3.34 ± 0.04	0.44 ± 0.14	9.92 ± 0.62	4.96 ± 0.24d
T0	17.72 ± 0.35	52.82 ± 0.44	1.89 ± 0.03	3.73 ± 0.02b	2.37 ± 0.08e	24.36 ± 0.15a	0
T7	17.88 ± 0.35	55.02 ± 0.54	2.12 ± 0.03	3.66 ± 0.02c	2.84 ± 0.10d	22.72 ± 0.22b	0.1 ± 0.02
T15	21.27 ± 0.20e	57.16 ± 0.29	2.04 ± 0.03	3.60 ± 0.02d	3.84 ± 0.08b	19.33 ± 0.36d	1.85 ± 0.26
T25	24.58 ± 0.39d	58.52 ± 0.23e	2.32 ± 0.03	3.57 ± 0.02d,e	5.94 ± 0.21a	16.74 ± 0.71e	4.45 ± 0.35e
T45	25.28 ± 0.39c	60.78 ± 0.69c,d	2.49 ± 0.03e	3.47 ± 0.02	2.41 ± 0.17e	13.73 ± 0.49	5.34 ± 0.65c,d
T70	19.15 ± 0.24	60.34 ± 1.02c,d	2.90 ± 0.07d	3.42 ± 0.04	1.56 ± 0.13	12.48 ± 0.17	4.76 ± 0.42d,e
T95	18.35 ± 0.17	61.32 ± 0.90c	3.23 ± 0.05b	3.35 ± 0.01	1.13 ± 0.08	11.91 ± 0.50	4.45 ± 0.24e

All data are presented as means ± standard deviations (n = 3). Values with different letters in a column mean significant differences at p < 0.05 as determined by one-way ANOVA Duncan’s test.