Properties and types

grapes

Properties of Pisco

Pisco is derived from Quebranta brand grapes, which is a variety resulting from the genetic mutation of the black grape brought by the Spaniards, adjusted to the environmental conditions of a stony soil, and dry weather conditions in the province of Pisco, which extends to the valleys of Lima, Ica, Arequipa, Moquegua and some valleys in Tacna where similar conditions exist.

The “Quebranta” brand is a non-aromatic variety of a particular taste that gives a distinct taste to the grapebased Pisco. Later, other types of Pisco were prepared with aromatic grape varieties such as Italy, Muscatel of Alexandria, Torontel or Albilla.


According to researcher Fernando Rovira, the Quebranta grape brand has a round shape, a hard and thin peel. Even though its size and color depend on several factors related to its cultivation process, it is normally large. Its pulp is fleshy and sweet, but with a rough taste. It can be considered a typical Peruvian variety because it is different from any other varieties existing in the world.

Its rusticity, a result of the acclimatization of the grape to the soil of viniculture valleys in the southern coast of Peru, has made it resistant to the “phylloxera” insect. Nodules and even that insect have been found in the roots of the Quebranta grape, but they have not affected its production absolutely. This feature allows the Quebranta stocks to be used as a graft bearer. (Fernando Rovira, The Industry of Pisco in Peru (La Industria del Pisco en el Peru), National Institute of Industrial Promotion, Banco Industrial, Lima, 1966)

According to scientific studies carried out by the National Agrarian University (Universidad Nacional Agraria), the following compounds have been found in 100 grams of Quebranta grape fruit.

Major Components:
Water..................................................... 81.4 grs.
Protein............................................……... 0.5 grs.
Ether extracts ..................................…….. 0.1 grs.
Carbohydrates sugars, fibers and other...... 17.7 grs.
Ashes ..................................................... 0.3 grs.

Mineral:
Calcium.. ................................................... 14.0 mg.
Phosphorus................................................ 11.0 mg.
Iron ............................................................ 0.4 mg.

Vitamins:
Tiamine ...................................................... 0.05 mg.
Riboflavin .................................................... 0.07 mg.
Niacin ......................................................... 0.11 mg.
Ascorbic acid .............................................. 0.70 mg.
Calories....................................................... 66 cal.
Sugar contents in the must........................ 269 grs./Lt.
Tartaric acid contents in the must. ............ 4.22 grs/Lt.

Types of Pisco

The list below contains recognized types of Pisco developed thanks to the ability and creativeness of Peruvian “pisqueros”, which nowadays are recognized worldwide.

1. Pure: from Quebranta grapes. Other non-aromatic varieties such as the Mollar or Black can also be used.
2. Aromatic: from aromatic grapes derived from the family of muscatels.
3. Green Must: originated from the distillation of grape musts in fermentation process (this refers to the musts in which sugar has not been transformed into alcohol)
4. Acholado: results from the distillation of musts of different grape varieties.

la botija acholado

la botija italia

la botija puro

 

 

 

 

 

 

 

 

 

 

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