TABLE 3.
Some parameters obtained in the fermentative process recovered in batch distillates for three of the strains characterized
| Strain | Amt (mg/100 ml of ethanol)
|
Sensorial grade of cachaça samples (1 to 9) | ||
|---|---|---|---|---|
| Acetaldehyde | Volatile acidity | Methanol | ||
| A4 | 25.26 | 68.27 | 12.27 | 5.1 |
| E70 | 34.92 | 98.28 | 9.99 | 5.6 |
| Commercial strain | 91.42 | 671.86 | 9.64 | 3.9 |