Caracterización de dos ecotipos de uvilla (Physalis peruviana) en el cantón Loja para la producción de vinos con diferentes procesos de fermentación

The uvilla is a crop that, in recent years, has presented a growing demand for high quality value- added products. One of the outstanding products is the production of fermented drinks, such as wine, which has had great acceptance in the market. Market studies have been carried out focused on the production of this type of product. However, despite the existence of the opportunity to increase the value of the uvilla in processed products such as wine, it is unknown how these genetic variations influence the quality of the same, as well as consumption preferences in terms of type of elaboration of this kind of drinks. It is for this reason that this work focuses on characterizing two ecotypes of uvilla (Physalis peruviana) in the Loja canton for the production and evaluation of wines with different fermentation processes. This through the characterization of 11 qualitative and 11 quantitative features of the plant and fruits, in addition to the elaboration of the wines from different types of fermentation, thus obtaining that, the Quito ecotype showed significantly larger diameters of fruit as well as in the diameter of the stem. It also presented higher stomal density and higher content of soluble solids. The Lojano ecotype surpassed in length of internodes, length and width of leaf, and longitudinal and transverse axes of the fruit. No significant differences were observed in weight of calyx, fiber, and pH between both ecotypes. Regarding tasting tests carried out, the sweet wines obtained better acceptance in both ecotypes, with the Lojano Dulce highlighted for being the most valued (40% "very good"). The semi-dry and dry Quiteños wines were better received, especially the Quiteño Seco with 40% rated as "very good". In terms of willingness to pay, 70-80% of consumers are willing to pay between $7 and $12 for the wines. The clarity and color showed significant differences in favor of the Quiteño. From the above it was concluded that, there is a marked difference in the use of strains or ecotypes at the time of making wines, the Quito ecotype stands out in quality characteristics of the fruit and wine, with respect to the Lojano ecotype. Although both ecotypes are well accepted in wine production, there are different preferences by type of wine and by ecotype.

• 1. Verfasser: Jadán Lalangui, Cristopher Rafael (author)
• Format: bachelorThesis
• Sprache: spa
• Veröffentlicht: 2024
• Schlagworte: UCHUVA; VALOR AGREGADO; DEGUSTACION
• Online Zugang: https://dspace.unl.edu.ec/jspui/handle/123456789/31712