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

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