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. 2007 Dec 7;74(3):693–701. doi: 10.1128/AEM.01729-07

FIG. 7.

FIG. 7.

Concentration of isoamyl alcohol in different cachaça samples obtained with selected yeast cells compared to concentrations produced by a commercial strain. The national average values in 2003 and 2005 samples of cachaça produced in Ouro Preto by spontaneous fermentation are also shown.