Gavidia Valencia, José GilbertoCueva Castillo, Katherin GuissellEspinola Sandoval, Margarita Irene2023-10-272023-10-272020https://hdl.handle.net/20.500.14414/19147Se determinaron las características fisicoquímicas de los vinos tintos semisecos de marca, elaborados en Ica y expendidos en los supermercados de Trujillo, para el cual se recolectaron dieciocho muestras de vino de seis marcas diferentes. Con respecto a la determinación de características organolépticas presentaron: color rojo violeta, olor agradable afrutado, sabor dulce ligeramente alcohólico, y de consistencia fluida. Los resultados obtenidos de las características fisicoquímicas son: densidad (1,016-1,026 g/mL); extracto seco (22-29 g/L); grado alcohólico (11-13 g/L); acidez total (3,9 – 6,9 g/L); acidez volátil (0,32- 0,43 g/L); azúcares reductores (18- 30 g/L) y colorantes artificiales negativo, excepto el vino tinto de la marca N°6 que salió positivo. Se concluyó que el 83,3% de los vinos analizados son aptos para el consumo humano cumpliendo con la NTP 212.014.2011 (Norma Técnica Peruana) aprobada por INDECOPI.ABSTRACT There were determined the physicochemical characteristics of the semi-dry brand red wines elaborated in Ica and sold in Trujillo's supermarkets, for which eighteen wine samples of six different brands were collected. With respect to the determination of organoleptic characteristics they presented: red violet color, pleasant fruity smell, sweet taste slightly alcoholic, and fluid consistency. The results obtained of their physicochemical characteristics are: density (1,016-1,026 g/mL); dry extract (22-29 g/L); alcoholic strength (11-13 g/L); total acidity (3,9 - 6,9 g/L); volatile acidity (0,32- 0,43 g/L); reducing sugars (18- 30 g/L) and negative artificial coloring, except for the red wine of the N°6 brand which was positive. It was concluded that 83.3% of the wines analyzed are appropriate for human consumption in compliance with the NTP 212.014.2011 (Peruvian Technical Standard) approved by INDECOPI.application/pdfesinfo:eu-repo/semantics/openAccessVinos semisecos. Características organolépticos y fisicoquímicosinfo:eu-repo/semantics/bachelorThesishttps://purl.org/pe-repo/ocde/ford#3.01.05