The influence of level fermentation of base wine in some volatile compounds in Pisco obtained therefrom were studied, such as: acetic acid, higher alcohols, esters, acetaldehyde and methanol. In order to evaluate the effect of level fermentation, during this stage five base wine samples with five different cut densities were obtained; to be distilled straight away. The results indicated that piscos obtained from musts with lower fermentation levels, expressed by higher cut densities (990; 1,000; 1,010; 1,025 and 1,040 g/L), show higher acetic acid (0.15, 0.16, 0.17, 0.17 and 0.18 g/L), propanol (72.15, 76.33, 82.25, 89.86 and 95.50 mg/100 mL anhydrous alcohol), ethyl acetate (22.00, 30.72, 34.26, 39.06 and 49.68 mg/100 mL anhydrous alcohol), acetaldehyde (22.71, 40.52, 48.69, 58.51 y 78.62 mg/100 mL anhydrous alcohol) and methanol (39.22, 40.27, 43.33, 51.30 and 57.95 mg/100 mL anhydrous...

The influence of lees presence during the resting time of base wines in some volatile compounds in Pisco obtained therefrom were studied, such as: acetic acid, higher alcohols, esters and acetaldehyde. Two dry base wine fractions (with and without lees) were stored for five time intervals: 0, 7, 20, 60, 150 days, and distilled afterwards. The results indicated that piscos obtained from base wines with longer resting time show higher acetic acid contents (with lees: from 0.15 g/L with 0 resting days to 0.30 g/L with 60 resting days and 0.69 g/L with 150 resting days; without lees: from 0.14 g/L with 0 resting days to 0.26 g/L with 150 resting days), propanol contents (with lees: from 72.15 mg/100 mL A.A. with 0 resting days to 105.34 mg/100 mL A.A. with 150 resting days), ethyl acetate contents (with lees: from 22.00 mg/100 mL A.A. with 0 resting days to 43.10 mg/100 mL A.A. with 150 rest...