Table 6.
Anthocyanin contents of makgeolli sul-dut during fermentation by different kinds of koji and initial pH. (Unit: mg/kg)

Sample	Anthocyanin	Fermentation time (day)
		2	8
		A1)	Cyanidin-3-O-galactoside	68.17	0.84
Cyanidin-3-O-glucoside	-		-
Cyanidin-3-O-arabinoside	19.43		15.74
Cyanidin-3-O-xyloside	0.66		0.56
Total contents	88.26		17.14
B2)	Cyanidin-3-O-galactoside	4.26	0.29
	Cyanidin-3-O-glucoside	-	-
	Cyanidin-3-O-arabinoside	6.10	4.27
	Cyanidin-3-O-xyloside	-	-
	Total contents	10.36	4.56
C3)	Cyanidin-3-O-galactoside	0.69	0.20
	Cyanidin-3-O-glucoside	-	-
	Cyanidin-3-O-arabinoside	5.11	3.97
	Cyanidin-3-O-xyloside	-	-
	Total contents	5.80	4.17
D4)	Cyanidin-3-O-galactoside	0.92	0.43
	Cyanidin-3-O-glucoside	-	-
	Cyanidin-3-O-arabinoside	6.18	5.27
	Cyanidin-3-O-xyloside	-	-
	Total contents	7.10	5.70
E5)	Cyanidin-3-O-galactoside	1.06	0.21
	Cyanidin-3-O-glucoside	-	-
	Cyanidin-3-O-arabinoside	5.90	4.77
	Cyanidin-3-O-xyloside	-	-
	Total contents	6.96	4.98

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)