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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