Vine and pisco characteristics

"Only through the physical-chemical and organoleptic control of the must, wine and pisco during its production process, we will be able to see its quality and health"

IN THE VINEYARD

The Grape: Harvest objectives: - Sell it as fruit - Winemaking - Pisco making - Raisins

pisco-production-process

The Grape: Sugar content

• Sampling: 1 grain, amax cluster 200 grains approx Refractometer Meter Density: Gr / Lit = º Brix Total acidity (laboratory)

The Grape: Determination of the harvest date

• Maturity index Im = (Density-1) 10000 / Total Acidity Better results with Im = 100

The Grape: • Degree of health

• Mildew Mushrooms Rot Pesticide residues: Sulfur

IN THE MOSTO

Sugar Content = Potential Alcohol:

• Degrees Baumé ºBeGrados BrixDegrees Oeschle ºOe,

Potential alcohol:

• ºGay Lussac LG (ºCartier)% in Vol. Calculations

Potential Alcohol Calculation:

• Ap = 0.059 x sugar content in grAp = 2.66 (density-1,030) / 17 (Not de-stemmed) Ap = 2.66 (density-1,015) / 6 (de-stemmed)

THE RULE OF WINE CALCULATIONS:

• EASY TO USE IMMEDIATE RESULTS WITHOUT CALCULATIONS

Fixed acidity:

• Influence Origin: malic acid, tartaric Determination

Main fixes

• Excessive sugar content
  • Mix with less sweet musts Water
  Low acidity
  • Rusting wort Tartaric acid addition

ALCOHOLIC FERMENTATION

• • TEMPERATURE control:
  • Ideal: 22ºC - 28ºC Practical: in Ica: 28ºC- 35ºC and more
    • Thermometer
  • Control means:
  • Pumping Refreshed Potassium Metabisulfite: 8 - 10 gr / hl.

Density Control: Pesamosto

• Sweet taste STOP DANGER:
  • AerationCold Foot of Cuba

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