Acetaldehyde production by strains Pa1 and Db, in the first fermentation cycle; Pa2 and Db in the ninth, and Sc in the tenth, suggest that the levels of acetaldehyde depend on the yeast strain used as inoculum, and also on the conditions in which the fermentation processes and distillation have been carried out. This is supported by the fact that the fractions were separated as recommended in order to obtain a good quality beverage.
The values of ethyl acetate produced by Sc strain in the 3rd, 4th, 9th and 10th cycles (Fig. 2) were above the maximum limit permitted by the legislation, 200 mg.100 mL-1 anhydrous alcohol. The other strains resulted in values below this limit. Soles et al. (24) have also reported that the highest esther levels were produced by S. cerevisiae when compared to other examined yeasts.