The pH, total acidity, and total soluble solid contents
of the control and banana Makgeolli can be seen in Fig. 2.
The pH values of the control and banana Makgeolli were
similar throughout the 6 day fermentation period. A
sharp decrease in pH on day 1 of the fermentation was
noted, which then slightly increased to a pH of around
4.4. The final pH values of the control and banana
Makgeolli fall within the range of 3.4 to 4.5 (1,8,19