Pisco, an Appellation of Origin from Peru: A review
Pisco is an Appellation of Origin from Peru, its name comes from the town and the port of Pisco. It is a spirit obtained exclusively by the distillation of base wine, produced along the coast of the departments of Lima, Ica, Arequipa, Moquegua, and Tacna. Pisco is classified as pure (monovarietal),...
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Elsevier
2025-02-01
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844025006310 |
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| author | Juan Carlos Palma Johana Fabián-Campos Jacqueline Jannet Dioses-Morales Amelia Devorah Arias-Durand Gaby Espinoza-Córdova Miki Gonzales-Uscamayta Joel C. Rengifo-Maravi Epifanio Teófilo Chire-Murillo Víctor A. Caro Sánchez-Benites Paola Jorge-Montalvo Lizardo Visitación-Figueroa |
| author_facet | Juan Carlos Palma Johana Fabián-Campos Jacqueline Jannet Dioses-Morales Amelia Devorah Arias-Durand Gaby Espinoza-Córdova Miki Gonzales-Uscamayta Joel C. Rengifo-Maravi Epifanio Teófilo Chire-Murillo Víctor A. Caro Sánchez-Benites Paola Jorge-Montalvo Lizardo Visitación-Figueroa |
| author_sort | Juan Carlos Palma |
| collection | DOAJ |
| description | Pisco is an Appellation of Origin from Peru, its name comes from the town and the port of Pisco. It is a spirit obtained exclusively by the distillation of base wine, produced along the coast of the departments of Lima, Ica, Arequipa, Moquegua, and Tacna. Pisco is classified as pure (monovarietal), acholado (blend of varieties), and green must (distilled from must with interrupted fermentation). It is distilled to proof; that the alcoholic strength upon consumption ranges between 38% and 48 % (v/v). Pisco is made using eight grapes varieties: Quebranta, Negra Criolla, Mollar, Uvina, Albilla, Moscatel, Torontel, and Italia. The production process includes the stages of grape harvest, destemming, crushing, maceration, racking, pressing, fermentation, distillation, oxidative rest, filtration, and bottling. During distillation, which takes place in falcas, alembics, and alembic with heaters, the “head” and “tail” of the distillate are discarded, and only the “heart” or body is retained for oxidative rest for at least three months before being marketed. The quality of pisco is determined by the physicochemical and organoleptic requirements outlined in the Regulations of the Appellation of Origin Pisco. The aromatic components of pisco vary by type. These included: β-phenylethanol and β-phenylethyl acetate in Quebranta Pisco; ethyl furoate, 4-vinylphenol, and 4-vinylguaiacol in Albilla Pisco; 3-methyl-1-butanol, 2-methyl-1-butanol, γ-nonalactone, β-phenylethanol, and benzyl alcohol in Moscatel Pisco; linalool, α-terpineol, geraniol, nerol, β-citronellol, and β-damascenone in Torontel Pisco; and linalool, geraniol, β-citronellol, and β-phenylethanol in Italia Pisco. Incorporation circular economy principles using solid and liquid waste from production process has been promoted. This review aims to systematize the information related to the Appellation of Origen Pisco and its production process, facilitating the development of research on quality improvements and identifying opportunities for the valorization of the residues generated during production. |
| format | Article |
| id | doaj-art-ff496b20cd80473a837a6d549405b2eb |
| institution | Kabale University |
| issn | 2405-8440 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj-art-ff496b20cd80473a837a6d549405b2eb2025-01-29T05:01:33ZengElsevierHeliyon2405-84402025-02-01113e42251Pisco, an Appellation of Origin from Peru: A reviewJuan Carlos Palma0Johana Fabián-Campos1Jacqueline Jannet Dioses-Morales2Amelia Devorah Arias-Durand3Gaby Espinoza-Córdova4Miki Gonzales-Uscamayta5Joel C. Rengifo-Maravi6Epifanio Teófilo Chire-Murillo7Víctor A. Caro Sánchez-Benites8Paola Jorge-Montalvo9Lizardo Visitación-Figueroa10Center for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, Peru; Vitivinicultural Research Center, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, PeruVineyard Viña D‵ Los Campos, 15725, Lima, PeruCenter for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, PeruCenter for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, PeruCenter for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, PeruCenter for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, PeruCenter for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, PeruCenter for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, PeruCenter for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, PeruCenter for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, Peru; Corresponding author.Center for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, PeruPisco is an Appellation of Origin from Peru, its name comes from the town and the port of Pisco. It is a spirit obtained exclusively by the distillation of base wine, produced along the coast of the departments of Lima, Ica, Arequipa, Moquegua, and Tacna. Pisco is classified as pure (monovarietal), acholado (blend of varieties), and green must (distilled from must with interrupted fermentation). It is distilled to proof; that the alcoholic strength upon consumption ranges between 38% and 48 % (v/v). Pisco is made using eight grapes varieties: Quebranta, Negra Criolla, Mollar, Uvina, Albilla, Moscatel, Torontel, and Italia. The production process includes the stages of grape harvest, destemming, crushing, maceration, racking, pressing, fermentation, distillation, oxidative rest, filtration, and bottling. During distillation, which takes place in falcas, alembics, and alembic with heaters, the “head” and “tail” of the distillate are discarded, and only the “heart” or body is retained for oxidative rest for at least three months before being marketed. The quality of pisco is determined by the physicochemical and organoleptic requirements outlined in the Regulations of the Appellation of Origin Pisco. The aromatic components of pisco vary by type. These included: β-phenylethanol and β-phenylethyl acetate in Quebranta Pisco; ethyl furoate, 4-vinylphenol, and 4-vinylguaiacol in Albilla Pisco; 3-methyl-1-butanol, 2-methyl-1-butanol, γ-nonalactone, β-phenylethanol, and benzyl alcohol in Moscatel Pisco; linalool, α-terpineol, geraniol, nerol, β-citronellol, and β-damascenone in Torontel Pisco; and linalool, geraniol, β-citronellol, and β-phenylethanol in Italia Pisco. Incorporation circular economy principles using solid and liquid waste from production process has been promoted. This review aims to systematize the information related to the Appellation of Origen Pisco and its production process, facilitating the development of research on quality improvements and identifying opportunities for the valorization of the residues generated during production.http://www.sciencedirect.com/science/article/pii/S2405844025006310DescriptorsDistillatesOdoranteVinasseWine spirit |
| spellingShingle | Juan Carlos Palma Johana Fabián-Campos Jacqueline Jannet Dioses-Morales Amelia Devorah Arias-Durand Gaby Espinoza-Córdova Miki Gonzales-Uscamayta Joel C. Rengifo-Maravi Epifanio Teófilo Chire-Murillo Víctor A. Caro Sánchez-Benites Paola Jorge-Montalvo Lizardo Visitación-Figueroa Pisco, an Appellation of Origin from Peru: A review Heliyon Descriptors Distillates Odorante Vinasse Wine spirit |
| title | Pisco, an Appellation of Origin from Peru: A review |
| title_full | Pisco, an Appellation of Origin from Peru: A review |
| title_fullStr | Pisco, an Appellation of Origin from Peru: A review |
| title_full_unstemmed | Pisco, an Appellation of Origin from Peru: A review |
| title_short | Pisco, an Appellation of Origin from Peru: A review |
| title_sort | pisco an appellation of origin from peru a review |
| topic | Descriptors Distillates Odorante Vinasse Wine spirit |
| url | http://www.sciencedirect.com/science/article/pii/S2405844025006310 |
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