TABLE 1.
Vinasse characterization.
| Parameter | January 2023 harvest | November 2023 harvest |
|---|---|---|
| pH | 3.5 | 3.7 |
| COD raw vinasse (g/L) | 24 | 21.5 |
| COD centrifuged vinasse | 23.2 | 17.8 |
| Sulfate (mg/L) | 2091 | 2,287 |
| Acetic acid (mg/L) | 1,059 ± 37 | 455 ± 9 |
| Propionic acid (mg/L) | 17 ± 0.9 | 20 ± 2 |
| Iso-butyric acid (mg/L) | 12 ± 0.3 | 5 ± 0.03 |
| Butyric acid (mg/L) | 6.5 ± 0.4 | 6 ± 0.4 |
| Iso-Valeric acid (mg/L) | 16 ± 0.8 | 6 ± 0.08 |
| Valeric acid (mg/L) | 7 ± 0.03 | 3.5 ± 0.05 |
| Iso-caproic acid (mg/L) | 24 ± 6 | 21 ± 0.1 |
| Caproic acid (mg/L) | 10.5 ± 7 | 2 ± 1.4 |
| Phenol (mg/L) | 5 ± 3 | 2 ± 0.1 |
| Total suspended solids (g/L) | 6 | 3 |
| Volatile suspended solids (g/L) | 5 | 2.8 |
| Na (mg/L) | 104 | 113 |
| K (mg/L) | 1,396 | 1,501.8 |
| Ca (mg/L) | 112 | 104 |
| Mg (mg/L) | 115.5 | 128 |