Examinando por Autor "Cardenas Rivera, Nataly Maria"

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Acceso abierto
Determinación de la graduación de etanol en vinos tintos nacionales que se expenden el mercado Unicachi del distrito de Comas – Lima, periodo diciembre 2016–marzo 2017
(Universidad Privada Norbert Wiener, 2017) Cardenas Rivera, Nataly Maria; Melendez Ruiz de la Vega, Leslie Roxana; Hernández Aguilar, Manuel Gregorio
Alcoholic beverages are produced by fermentation and/or distillation processes, reaching different alcoholic strengths ranging from an average of 5% to 50%. Among these is wine, with various types such as red, burgundy, and white, mainly obtained from grapes, which are highly consumed, especially during festivities, meetings, and celebrations. Wines have an alcoholic strength that fluctuates between 10% and 20% v/v, but this can be adulterated or counterfeited by merchants to obtain greater profits. The objective of this research was to determine the alcoholic strength present in the collected national red wines and verify if these strengths correspond to the labels, as well as if they are within the range specified by the Peruvian Technical Standard (NTP) N° 212.014:2011. For the study, 30 samples of red wine were analyzed. These were acquired from various stalls at the Unicachi market in the Comas district and subsequently analyzed using a Gas Chromatograph with Flame Ionization Detector (GC-FID). Results reported alcoholic strengths with a minimum value of 1.03% v/v and a maximum value of 8.86% v/v from a total of 30 national red wines of different brands. These findings confirm our hypothesis, which states that the national red wines sold in the Unicachi market do not contain the alcoholic strength consigned on their label, as they present a lower alcohol degree. These results do not comply with the Peruvian Technical Standard (NTP) N° 212.014:2011, which indicates that wine must have a minimum alcoholic strength of 10% v/v.