Fig. 6
From: Quality characteristics of distilled alcohols prepared with different fermenting agents
Higher alcohols concentration for 2-month aging of distillate made with different fermenting agents A rice koji(dongsan koji), B traditional nuruk(songhak), C improved nuruk(Korean enzyme), D uncooked rice fermenting nuruk(Korean enzyme). Results are expressed as mean ± SD (n = 3); a–bmeans with the same letter are not significantly difference by duncan’s multiple range test (p < 0.05)