Table 3 Comparison of final fermented wash by isolated and industrial yeasts

	N4	N9	C4	LP	CM
General components
Alcohol (%)	1,5.37±0.061)^c2)	16.58±0.05^a	15.98±0.05^b	13.19±0.07^d	12.33±0.07^e
Acidity	11.70±0.00^b	11.65±0.07^b	11.10±0.14^c	10.95±0.07^c	12.45±0.07^a
pH	3.74±0.04^ab	3.80±0.01^a	3.67±0.03^bc	3.73±0.01^ab	3.61±0.03^c
Volatile acidity	4.95±0.00^d	6.83±0.04^a	2.30±0.00^e	6.13±0.04^b	5.85±0.00^c
Reducing sugar (%)	3.92±0.00^c	2.04±0.04^e	2.88±0.00^d	7.92±0.00^b	8.78±0.00^a
Total sugar (%)	5.11±0.04^c	3.10±0.17^e	4.04±0.08^d	9.07±0.10^b	9.92±0.10^a

Enzyme activities (U/mL)
Glucose-forming	258.39±2.62^a	253.45±0.87^a	225.32±3.06^b	251.28±6.56^a	244.48±0.44^a
α-Amylase	8.20±0.35bc	7.85±0.28c	8.74±0.14abc	9.19±0.49ab	9.84±0.00a

Number of yeasts (×10⁷ cells/mL)
Total	10.67±0.63^a	8.22±1.57^a	10.56±2.47^a	6.72±2.32^a	7.94±2.65^a
Live	4.22±1.57^ab	2.22±0.63^ab	5.00±2.33^a	4.33±1.68^a	1.72±0.55^b
Dead	6.44±0.94^ab	6.00±2.20^a	5.56±0.26^ab	2.39±1.03^b	6.22±2.67^a
Viability (%)	39.2±12.4^bc	28.3±13.0^bc	45.7±9.6^b	64.2±9.3^a	23.7±8.7^c

Distillation
Distillate alcohol (%)	41.29±0.32^a	41.21±004^a	41.21±0.13^a	41.05±0.05^a	41.24±0.16^a
Volume (mL)	242.23±3.91^b	265.55±0.64^c	252.07±1.09^b	193.43±1.16^d	173.81±1.59^e
Yield (%)	93.2±0.8^a	94.5±0.3^a	93.2±0.8^a	86.3±0.4^b	84.2±0.4^b

Values represent means±SD.
Values with different superscripts in the same row are significantly different at p<0.05.