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.

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.

It was prepared a bimetallic palladium–iron catalyst with support in carbon by the method of impregnation, following of drying and calcinations. The catalyst was characterized by DRX, Hydrogen DTP, TPR, BET and TEM. The test of the activity was made with the reaction of the hydrogenation of cronotaldehyde, obtained a selectivity to butanol of 23,65%.

It was prepared a bimetallic palladium–iron catalyst with support in carbon by the method of impregnation, following of drying and calcinations. The catalyst was characterized by DRX, Hydrogen DTP, TPR, BET and TEM. The test of the activity was made with the reaction of the hydrogenation of cronotaldehyde, obtained a selectivity to butanol of 23,65%.