Bibliographic citations
Saenz, R., (2016). Evaluación de los compuestos volátiles del vino base y del pisco de las variedades de uva: Italia, Moscatel y Torontel [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/2608
Saenz, R., Evaluación de los compuestos volátiles del vino base y del pisco de las variedades de uva: Italia, Moscatel y Torontel [Tesis]. : Universidad Nacional Agraria La Molina; 2016. https://hdl.handle.net/20.500.12996/2608
@misc{renati/249252,
title = "Evaluación de los compuestos volátiles del vino base y del pisco de las variedades de uva: Italia, Moscatel y Torontel",
author = "Saenz Bustamante, Rosmery",
publisher = "Universidad Nacional Agraria La Molina",
year = "2016"
}
The main aim of this research was to evaluate changes in the volatile compounds of the base wines and their respective piscos, made from aromatic grapes: Italia, Torontel and Moscatel. For base wines, Liquid Phase Microextraction followed by gas chromatography (GC-FID) was carried out, there were determined predominantly compounds derived from alcoholic fermentation such as: 3-methyl-1-butanol, isobutanol, phenylethanol and ethyl acetate, furthermore, by Solid Phase Extraction (SPE) followed by gas chromatography (GC-MS), terpene compounds and others such as ethyl octanoate, ethyl decanoate and 2-phenylethyl acetate were determined. For piscos, direct injection into a gas chromatograph (GC-FID) was carried out, there were determined predominantly compounds derived from alcoholic fermentation such as: 3-methyl-1-butanol, isobutanol, acetaldehyde, 2-phenylethanol, acetic acid and ethyl acetate, furthermore, by SPE-GC-MS, there were determined terpene compounds and others such as ethyl octanoate, ethyl decanoate and 2-phenylethyl acetate. Overall, the volatiles compounds were diminished in step of base wine to pisco, this is due to head cut that regulate its concentration in distillates, however, should not rule out the formation of them in the distillation process, mainly, ethyl octanoate that is increased in Moscatel Pisco and 2-phenylethyl acetate, since, it decreases, but to a lesser extent than do other acetic esters. Moreover, differences between Italy, Torontel and Moscatel piscos were determined, the results showed that Italy and Torontel piscos display similar aromatic profiles and Italy pisco (associated to terpineol and nerol) and Moscatel pisco (associated to ethyl octanoate) are discriminated clearly related to its aromatic compounds.
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