The Influence of Different Production Processes on the Aromatic Composition of Peruvian Piscos

Juan Cacho¹, Liliana Moncayo¹, Juan Carlos Palma², Vicente Ferreira¹ and Laura Culleré^1*

¹Laboratory for Aroma Analysis and Enology, Aragon Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, Zaragoza 50009, Spain, E-mail: jcacho@unizar.es

²Vitivinicultural Research Center, La Molina National Agrarian University, Lima, Peru, E-mail: jcacho@unizar.es

^*Corresponding Author: Laura Culleré, Laboratory for Aroma Analysis and Enology, Aragon Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, Zaragoza 50009, Spain, Tel: 34 876553330, Fax: 34 976761292