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Table 2 Physicochemical properties of Chicha de Güiñapo

From: Ancestral Peruvian ethnic fermented beverage “Chicha” based on purple corn (Zea mays L.): unraveling the health-relevant functional benefits

Zone

pH

Ethanol (%)

Titratable acidity (g lactic acid/100 mL)

°Brix

Z1

3.21 ± 0.04

2.30 ± 1.32

0.36 ± 0.04

11.70 ± 1.57

Z2

3.43 ± 0.11

2.07 ± 0.98

0.31 ± 0.03

10.70 ± 2.98

Z3

3.72 ± 0.44

1.67 ± 0.25

0.24 ± 0.11

11.47 ± 0.99

Z4

3.39 ± 0.08

1.63 ± 1.11

0.30 ± 0.04

10.43 ± 1.62

Z5

3.60 ± 0.04

3.43 ± 1.45

0.23 ± 0.03

9.57 ± 0.93

  1. No significant difference at p < 0.05