Elaboration and technical specifications of the Peruvian pisco third stage-prototype plant

• Autores: De La Cruz Azabache, Mario Ricardo, Marcelo Astocóndor, Dionicio Adolfo
• Formato: artículo
• Fecha de Publicación: 2013
• Institución: Universidad Nacional de Ingeniería
• Repositorio: Revista UNI - Tecnia
• Lenguaje: español
• OAI Identifier: oai:oai:revistas.uni.edu.pe:article/67
• Enlace del recurso: http://www.revistas.uni.edu.pe/index.php/tecnia/article/view/67
• Nivel de acceso: acceso abierto
• Materia: Investigación aplicada, Pisco Peruano. Aguardiente de uvas, Reactor prototipo, Multidisciplinario, Proceso estándar, Patente de Invención.

The present project in Applied Research has the objective to define the technical specifications of Peruvian Pisco, a traditional drink and patrimony, symbol of Peruvian pride and nationality. The importance of this project lies in the search for a higher standard of quality, composition and production for pisco elaboration in Peru, which is mostly artisanal and low technology. This design also involves obtaining a standardized process for elaboration of the grape liqueur denominated Pisco, with research trials at Prototype Reactor level, the development of a commercial product named Pisco UNI and obtaining an Invention Patent. Through a multidisciplinary group with the participation of professionals from the Facultad de Ciencias Biológicas de la Universidad Nacional de San Marcos; UNMSM; the Centro de Innovación de la Vid; CITEvid and Bodega y Viñedos La Caravedo de Ica; the obtained results were satisfactory, the standardized process guaranties the elaboration of a product of high quality and protected by an Invention Patent. The project also aims to provide technological innovation tools to students from Facultad de Ingeniería Química y Textil de la UNI; FIQT, that they can apply in their career development or creating their own business or work source, as a development alternative after they graduate.