ReviewHeliyon2025
Pisco, an Appellation of Origin from Peru: A review.
Review in Heliyon, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Emerging Collar Rot of Young Table Grapevines Associated withInternational journal of molecular sciences · 2026Article
- Quebranta grape pomace from the Ica Valley improves milk lipid profile in Saanen goats.Open veterinary journal · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pisco is an Appellation of Origin from Peru, its name comes from the town and the port of Pisco. It is a spirit obtained exclusively by the distillation of base wine, produced along the coast of the departments of Lima, Ica, Arequipa, Moquegua, and Tacna. Pisco is classified as pure (monovarietal), acholado (blend of varieties), and green must (distilled from must with interrupted fermentation). It is distilled to proof; that the alcoholic strength upon consumption ranges between 38% and 48 % (v/v). Pisco is made using eight grapes varieties: Quebranta, Negra Criolla, Mollar, Uvina, Albilla, Moscatel, Torontel, and Italia. The production process includes the stages of grape harvest, destemming, crushing, maceration, racking, pressing, fermentation, distillation, oxidative rest, filtration, and bottling. During distillation, which takes place in falcas, alembics, and alembic with heaters, the "head" and "tail" of the distillate are discarded, and only the "heart" or body is retained for oxidative rest for at least three months before being marketed. The quality of pisco is determined by the physicochemical and organoleptic requirements outlined in the Regulations of the Appellation of Origin Pisco. The aromatic components of pisco vary by type. These included: β-phenylethanol and β-phenylethyl acetate in Quebranta Pisco; ethyl furoate, 4-vinylphenol, and 4-vinylguaiacol in Albilla Pisco; 3-methyl-1-butanol, 2-methyl-1-butanol, γ-nonalactone, β-phenylethanol, and benzyl alcohol in Moscatel Pisco; linalool, α-terpineol, geraniol, nerol, β-citronellol, and β-damascenone in Torontel Pisco; and linalool, geraniol, β-citronellol, and β-phenylethanol in Italia Pisco. Incorporation circular economy principles using solid and liquid waste from production process has been promoted. This review aims to systematize the information related to the Appellation of Origen Pisco and its production process, facilitating the development of research on quality improvements and identifying opportunities for the valorization of the residues generated during production.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.