EFFECT OF TAIL CUTTING AND GUARD TIME ON THE PHYSICOCHEMICAL CHARACTERISTICS OF PISCO GRAPE ITALY

• Autores: Huamán Castilla, Nils L., Reaño García, Geraldine F., Allcca Alca, Erik E.
• Formato: artículo
• Fecha de Publicación: 2016
• Institución: Sociedad Química del Perú
• Repositorio: Revista de la Sociedad Química del Perú
• Lenguaje: español
• OAI Identifier: oai:rsqp.revistas.sqperu.org.pe:article/39
• Enlace del recurso: http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/39
• Nivel de acceso: acceso abierto
• Materia: Grape-Italy; pisco; cut tail and guard time; Uva-Italia; corte cola y tiempo de guarda

The present study was designed to assess the influence of tail docking and saves time on thephysicochemical characteristics of the grape pisco Italy; for this purpose, during distillationtail cuts 13, 23 and 33 degrees of alcohol (° GL), to subsequently store them for a period of0 separated; 1,5 and 3 months (guard time). Analysis: alcoholic, furfural, aldehydes, aceticacid, higher alcohols and methyl alcohol, showed a direct relationship with the tail cutting and reverse ° GL with the guard time values of 43.87 to 52.47 mg/100ml and from 43.63 to52.27 mg / 100ml respectively; the acetaldehyde content is not influenced by cutting tail;however longer keeps greater the concentration of 5,2 to 4,56 mg/100ml, the acetic acidcontent shows a direct relationship with the tail cutting and guard time values 32,80 to 20,77 mg / 100ml; opposite effect happens with methyl alcohol content and higher alcohols asa longer keeps such content will be lower with values between 10.03 to 15.80 mg/100 mland 206.3 to 200.1 mg / 100ml respectively; All these changes are due to the processes ofoxidation and reduction as well as the influence of tail docking and saves time.