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Alcohol content (A), total reducing sugars (B) and final pH (C) in fermentations with strains of S. cerevisiae (52, rough strain n; PE-02, smooth strain ▲; and mixed ◆) in sugar cane juice, 16% (w/v) of total reducing sugars, pH 4.3, at 30 °C, over six 12-h fermentative cycles, with acid treatment of the ferment (at pH 1.5). “C0” signifies the start of the fermentation cycles. Other samples were taken at the end of the fermentation cycles.
