Applied Biological Chemistry

Table 4 Free sugar contents of rice wine prepared with Aspergillus oryzae KSS2 (AW and AR) and Rhizopus oryzae KJJ39 (RW and RR) and commercial Makgeolli (CA, CB and CC) (mean ± SD, n = 3, mg/mL)

From: Fermentation profiling of rice wine produced by Aspergillus oryzae KSS2 and Rhizopus oryzae KJJ39 newly isolated from Korean fermentation starter

Sample	Free sugar (mg/mL)
Sample	Fructose	Sucrose	Glucose	Maltose	Mannitol
CA	ND^a	0.03 ± 0.06	0.69 ± 0.60	ND	1.76 ± 0.13
CB	ND	0.75 ± 0.08	ND	ND	1.46 ± 0.03
CC	ND	3.10 ± 1.06	65.51 ± 8.50	ND	2.22 ± 0.52
AW	ND	4.44 ± 0.73	19.64 ± 14.05	2.78 ± 2.89	3.45 ± 0.21
RW	ND	1.56 ± 0.41	42.39 ± 6.32	ND	5.67 ± 0.82
AR	ND	0.35 ± 0.36	1.18 ± 0.91	ND	4.10 ± 0.82
RR	ND	0.43 ± 0.37	44.99 ± 10.19	0.61 ± 0.62	4.96 ± 0.74

^aNot detected

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