Trial of artisanal winemaking from capulí fruit

Authors

Keywords:

Biodiversity, gastronomy, sustainability, rural economy, innovation, sensory evaluation

Abstract

This study evaluated the technical, sensory, and economic feasibility of artisanal winemaking using the capulí fruit. A preexperimental and longitudinal design was applied, combining expert interviews, surveys of potential consumers, and sensory evaluations on taste, aroma, and appearance. The collected data were organized and analyzed using a multicriteria approach based on the Analytic Hierarchy Process, which allowed the determination of the relative importance of each sensory dimension and its contribution to acceptance and market potential. The results showed that capulí wine presented balanced organoleptic characteristics, with fruity and floral aromas, light texture, and harmony between sweetness and acidity, generating positive consumer evaluations. Furthermore, the product demonstrated favorable conditions for insertion into local and tourist markets, highlighting its ability to complement Ecuadorian gastronomy and strengthen cultural identity. It was concluded that capulí wine represents an innovative and sustainable alternative within the Ecuadorian wine industry, with potential to diversify production and support rural economies, recommending promotion strategies focused on quality, sustainability, and sensory experience.

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References

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Published

2025-10-01

Issue

Vol. 3 No. S3 (2025): Retos, innovaciones y perspectivas multidisciplinarias en investigación y práctica universitaria (Octubre)

Section

Artículos

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Copyright (c) 2025 José Andrés Gualpa-Moposita, Miguel Ángel Ramos-García, Robinson Yasser Delgado-Alvarez, Tannia Cristina Poveda-Morales

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