Resumo

HUAMAN CASTILLA, Nils L; REANO GARCIA, Geraldine F  e  ALLCCA ALCA, Erik E. Effect of tail cutting and guard time on the physicochemical characteristics of pisco grape Italy. Rev. Soc. Quím. Perú [online]. 2016, vol.82, n.1, pp.3-14. ISSN 1810-634X.

The present study was designed to assess the influence of tail docking and saves time on the physicochemical characteristics of the grape pisco Italy; for this purpose, during distillation tail cuts 13, 23 and 33 degrees of alcohol (° GL), to subsequently store them for a period of 0 separated; 1,5 and 3 months (guard time). Analysis: alcoholic, furfural, aldehydes, acetic acid, 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 to 2.27 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 acid content 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 as a longer keeps such content will be lower with values between 10.03 to 15.80 mg/100 ml and 206.3 to 200.1 mg / 100ml respectively; All these changes are due to the processes of oxidation and reduction as well as the influence of tail docking and saves time.

Palavras-chave : Grape-Italy; pisco; cut tail and guard time.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )