Proposal for a standardized set of sensory terms for pisco, a young muscat wine distillate

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dc.contributor.authorBordeu, E
dc.contributor.authorFormas, G
dc.contributor.authorAgosin, E
dc.date.accessioned2024-01-10T12:07:45Z
dc.date.available2024-01-10T12:07:45Z
dc.date.issued2004
dc.description.abstractThe 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.
dc.format.extent4 páginas
dc.fuente.origenWOS
dc.identifier.issn0002-9254
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/76320
dc.identifier.wosidWOS:000220827900013
dc.information.autorucIngeniería;Agosin E;S/I;99630
dc.information.autorucAgronomía e Ing. Forestal;Bordeu E;S/I;99414
dc.issue.numero1
dc.language.isoen
dc.nota.accesoSin adjunto
dc.pagina.final107
dc.pagina.inicio104
dc.publisherAMER SOC ENOLOGY VITICULTURE
dc.revistaAMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
dc.rightsregistro bibliográfico
dc.subjectdistillates
dc.subjectpisco
dc.subjectsensory evaluation
dc.subjectAROMA TERMINOLOGY
dc.subjectSYSTEM
dc.subject.ods13 Climate Action
dc.subject.odspa13 Acción por el clima
dc.titleProposal for a standardized set of sensory terms for pisco, a young muscat wine distillate
dc.typeartículo
dc.volumen55
sipa.codpersvinculados99630
sipa.codpersvinculados99414
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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