The Mass spectroscopy analysis of some types of Piscos Peruvians and two adulterated samples, prepared by an addition of sugar to the skins and the other by adding sugar-cane alcohol, have reported interesting evidence of a difference in composition at the adulterated samples. They are compounds such as furfural, the acetate and others, which have not been detected in the pisco prepared correctly and what could be attributed as products of the fermentation of sucrose, sugar, which should not be in the musts Grape where there are only fructose and glucose. The developed method allows not only the correct identification of the components of our Pisco, which once established, could be a way that allows to differentiate it from other spirits and pisco adulterated.

The purpose of this study is to know the composition of the fractions of distillates wort for the production of Pisco, two of the main grape varieties for their manufacture: Torontel and broken. The analysis was performed by the method of gas chromatography to follow the standard technique for the analysis of Peruvian Pisco. We analyzed 24 of distillate fractions obtained from two grape must Torontel and shakes, obtained by natural fermentation.The grape shakes presents a greater concentration of higher alcohols that must of torontel, but lesser amount of esters that the latter. The analysis on samples from both distillations, show a decrease in the concentration of higher alcohols and esters passes under the process of distillation, while the concentrations of acetaldehyde and methanol remained virtually constant. Considering the total volume of each fraction analyzed, all components di...

It reproduces the process of preparing the pisco since the preparation of the grape juice to final product for seven of the eight varieties of grapes for Pisco. In this first part is reported the composition of the musts obtained and the fermented grape. The analysis is done by gas chromatography.

The Mass spectroscopy analysis of some types of Piscos Peruvians and two adulterated samples, prepared by an addition of sugar to the skins and the other by adding sugar-cane alcohol, have reported interesting evidence of a difference in composition at the adulterated samples. They are compounds such as furfural, the acetate and others, which have not been detected in the pisco prepared correctly and what could be attributed as products of the fermentation of sucrose, sugar, which should not be in the musts Grape where there are only fructose and glucose. The developed method allows not only the correct identification of the components of our Pisco, which once established, could be a way that allows to differentiate it from other spirits and pisco adulterated.

El objetivo del presente trabajo es el de conocer la composición de las fracciones de los destilados del mosto para la producción de pisco, de dos de las principales variedades de uva para su fabricación: Torontel y Quebranta. El análisis se realizó por el método de cromatografía de gases siguiendo la Norma Técnica Peruana para el análisis de pisco. Se analizaron 24 fracciones de destilado obtenidas de dos mostos de uva torontel y quebranta, obtenidos por fermentación natural.El mosto de uva quebranta presenta una mayor concentración de alcoholes superiores que el mosto de torontel, pero menor cantidad de ésteres que esta última. Los análisis para las muestras de ambas destilaciones presentan una disminución en la concentración (expresado en mg de compuesto/100 ml de alcohol anhidro) de ésteres y alcoholes superiores conforme transcurre el proceso de destilación, mientr...

Se reproduce el proceso de preparación del pisco desde la elaboración del mosto hasta el producto final para siete de las ocho variedades de uva pisqueras. En esta primera parte se reporta la composición de los mostos obtenidos y de los mostos fermentados. El análisis se realiza por cromatografía de gases.

Pisco is produced from fermented grape seven Pisquera grapes. In this second part is reported the composition of pisco. The analysis was performed using the method USAQ-ME-11 by gas chromatography with mass spectroscopy.

Pisco is produced from fermented grape seven Pisquera grapes. In this second part is reported the composition of pisco. The analysis was performed using the method USAQ-ME-11 by gas chromatography with mass spectroscopy.