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The present study was designed to assess the influence of tail docking and saves time on the physicochemical characteristics of the grape pisco Italy; for this purpose, during distillation tail cuts 13, 23 and 33 degrees of alcohol (° GL), to subsequently store them for a period of 0 separated; 1,5 and 3 months (guard time). Analysis: alcoholic, furfural, aldehydes, acetic acid, higher alcohols and methyl alcohol, showed a direct relationship with the tail cutting

EFECTO DEL CORTE DE COLA Y TIEMPO DE GUARDA SOBRE LAS CARACTERÍSTICAS FISICOQUÍMICAS DEL PISCO DE UVA ITALIA