Ecuadorian National Standards Institute (I.N.E.N)
Standard 368 (1978-05)
Pisco
Note: This is an edited and abridged translation of the original standard which is in Spanish (see Notes on Translations of Ecuadorian Standards ). Reference should be made to the original standard for details of test methods, and to authenticate any particular matter.
A. | Definition: | (a) Pisco is obtained by the
distillation of a fermented mash of ripe grapes including
their skins. (b) The grapes used in the production of pisco must be clean and in a perfect state of preservation. (c) The fermentation must be conducted with selected yeasts. (d) Pisco may not contain substances commonly used as alcohol denaturants, nor organic or inorganic acids foreign to the normal composition of the product. (e) Pisco may not contain essences, extracts, aromatic blends, colorings, artificial sweeteners or prohibited preservatives. |
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B. | Specifications: | ||||||||||||||||||||
(a) | Appearance: | Pisco should be clear, transparent and colorless, or may have a light yellowish color. | |||||||||||||||||||
(b) | Odor and taste: | The product must have the odor and taste characteristic of pisco. | |||||||||||||||||||
(c) | Chemical compostion: | ||||||||||||||||||||
Parameter | Unit |
Minimum |
Maximum |
Test Method |
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1. Alcohol content | °Gay Lussac @ 15°C |
39 |
54 |
INEN 340 |
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2. Total acids, as acetic acid | mg/100 ml anhydrous |
__ |
200 |
INEN 341 |
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3. Esters, as ethyl acetate | mg/100 ml anhydrous |
__ |
200 |
INEN 342 |
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4. Aldehydes, as acetaldehyde | mg/100 ml anhydrous |
__ |
20 |
INEN 343 |
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5. Furfural | mg/100 ml anhydrous |
__ |
4 |
INEN 344 |
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6. Higher Alcohols | mg/100 ml anhydrous |
__ |
300 |
INEN 345 |
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7. Methanol | mg/100 ml anhydrous |
__ |
25 |
INEN 347 |
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8. Prussic acid | mg/100 ml anhydrous |
__ |
5 |
INEN 361 |
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9. Dry extract | mg/100 ml anhydrous |
__ |
50 |
INEN 346 |