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Thirty-three commercial pisco samples made with Italia grapes in five different regions in Perú have been evaluated by gas chromatography-olfactometry (GC-O) and chemical quantitative analysis for the first time. The GC-O study has revealed that the Peruvian pisco made from this aromatic variety of grape (Italia) has an aroma profile composed of twenty-five odorants. Only one of them could not be...
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