PRODUCCIÓN DE VINO DE ARÁNDANOS EN EL ECUADOR, UNA ALTERNATIVA SUSTENTABLE

REVISIÓN SISTEMÁTICA

Abstract

Introduction: Wine production in Ecuador is not a traditional activity because it has always been linked to grapes, a fruit that in the country does not meet the necessary conditions to support the wine production of countries with climatic seasons. However, the derivation of the wine industry to non-traditional fruits such as grapes, has flourished in the country, but not linked to the industry, but rather as artisanal processes generally located in the rural sector. Apple, peach and golden berry wines have been produced for some years in towns such as Penipe, Puela, El Altar, Patate, and others, without becoming large companies; and at the same time, it has begun to produce blue berry or blueberry wine, the same one that presents benefits superior to those of other fruits.

Objective: To prepare a systematic review on the production of blueberry wine in Ecuador in some populations of the inter-Andean region.

Methodology: To carry out this review on the production of blueberry wine, information was sought in data managers such as Google Scholar, Scielo and Elsevier, publications from repositories such as Dialnet, Dspace and Bibdigital were also used. For the search, key terms such as blueberry wine, artisan production, and mortiños wine were used. 78 articles were located as a universe of publications from which 20 were selected taking into account inclusion and exclusion criteria using the AMSTAR scale, with which a matrix of findings of the bibliographic references was prepared.

Results: The blue berry is a very old wild fruit that is produced organically in the moors of the inter-Andean region of Ecuador, its high acid content has elements that help in the treatment of diseases such as cancer, Parkinson's, the prostate, respiratory diseases and, above all, it provides favorable conditions for the production of wine due to its pleasant taste and its acid content that achieve a product that has been documented as an adjunct in the treatment of brain diseases due to the presence of antioxidants that reduce inflammation, prevent the hardening of the arteries and inhibit clotting by improving blood flow.

Conclusion: Added to the health benefits of wine made based on blue berry is the feasibility of treating it as artisanal production based on micro-enterprises that are generally located in rural populations due to the proximity of its cultivation, and improve the socioeconomic level of the population.