EFFECT OF TAIL CUTTING AND GUARD TIME ON THE PHYSICOCHEMICAL CHARACTERISTICS OF PISCO GRAPE ITALY

Abstract

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
52.27 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.