Pisco, an Appellation of Origin from Peru: A review
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
Affiliations
Juan Carlos Palma
Center 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, Peru
Johana Fabián-Campos
Vineyard Viña D‵ Los Campos, 15725, Lima, Peru
Jacqueline Jannet Dioses-Morales
Center for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, Peru
Amelia Devorah Arias-Durand
Center for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, Peru
Gaby Espinoza-Córdova
Center for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, Peru
Miki Gonzales-Uscamayta
Center for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, Peru
Joel C. Rengifo-Maravi
Center for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, Peru
Epifanio Teófilo Chire-Murillo
Center for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, Peru
Víctor A. Caro Sánchez-Benites
Center for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, Peru
Paola Jorge-Montalvo
Center for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, Peru; Corresponding author.
Lizardo Visitación-Figueroa
Center for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024, Lima, Peru
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.
