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Am. J. Enol. Vitic. 55:1:104-107 (2004)
Copyright © 2004 by the American Society for Enology and Viticulture.
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Proposal for a Standardized Set of Sensory Terms for Pisco, a Young Muscat Wine Distillate

Edmundo Bordeu 1, Gonzalo Formas 1, and Eduardo Agosin 2

1 Department of Pomology and Enology, School of Agriculture, Pontificia Universidad Católica de Chile, Casilla 306 Correo 22, Santiago, Chile
2 Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Casilla 306 Correo 22, Santiago, Chile.

email: ebordeu{at}puc.cl

The predominantly muscat aroma of pisco, a young distillate produced in northern Chile and Peru, distinguishes it from other young spirits. Standardized terminology is necessary, however, to describe differences among the wide range of piscos. This is the first proposal for a standardized set of descriptive terminology for this type of product. A panel of trained specialists established the proposed terminology, which is displayed in a wheel format and in a list of corresponding standards.

Note:
Acknowledgments: This work was funded by FONDEF 97-I1013 and Capel Distillery, Vicuña, Chile. The authors also wish to thank Alex Crawford and Marcial Peña y Lillo for their valuable discussion.

Key words: distillates, pisco, sensory evaluation






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Copyright © 2004 by the American Society for Enology and Viticulture.