An Overview of 20 Years of Pisco Spirit Research: Trends and Gaps Revealed by a Systematic Review
<i>Pisco</i> is an emblematic spirit in Peru and Chile, made from fermented grapes, gaining growing scientific interest over the last two decades. This study aimed to map 20 years of research on Pisco through a systematic bibliometric review. A search was conducted in the Scopus database...
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MDPI AG
2025-05-01
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| author | Erick Saldaña Jennifer Alvarez Jaime Laqui-Estaña Karina Eduardo Juan D. Rios-Mera César Augusto Napa-Almeyda Jhony Mayta-Hancco |
| author_facet | Erick Saldaña Jennifer Alvarez Jaime Laqui-Estaña Karina Eduardo Juan D. Rios-Mera César Augusto Napa-Almeyda Jhony Mayta-Hancco |
| author_sort | Erick Saldaña |
| collection | DOAJ |
| description | <i>Pisco</i> is an emblematic spirit in Peru and Chile, made from fermented grapes, gaining growing scientific interest over the last two decades. This study aimed to map 20 years of research on Pisco through a systematic bibliometric review. A search was conducted in the Scopus database covering the period from 2004 to 2024, applying the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) methodology for the transparent selection of scientific articles. The search strategy considered titles, abstracts, and keywords, using the terms “<i>Pisco</i>” and “<i>schnapps</i>”, excluding unrelated fields such as geology (basin, seismic, fossil). The initial search yielded 360 records. After removing non-original articles (books, book chapters, conference papers, and reviews), 101 articles remained. A further screening excluded irrelevant studies (e.g., those referring to the city of Pisco rather than the beverage), resulting in 78 articles included for final analysis. It was observed that 19% of the studies focus on the history, culture, and appellation of origin; 14% on environmental sustainability; 10% on innovation and quality; and 9% on the bioactive properties of by-products. Other areas include extraction technologies (9%), distillation process modeling (8%), and marketing and economics (8%), among others. Recent trends are related to clean production practices. Thus, <i>Pisco</i> by-products and their components can be exploited by applying technologies such as supercritical fluids, drying, and biofilms, while, for waste management, the processes of composting, solar photo-Fenton, and ozonation can be applied. Moreover, it is important to highlight that the valorization of <i>Pisco</i> by-products opens opportunities for translation into the market, particularly in developing cosmetics, nutritional supplements, and bio-packaging materials, contributing to sustainability and innovation in new industries. However, a more holistic view is still needed in <i>Pisco</i> research. These findings suggest that future research should prioritize the integration of consumer-based sensory evaluations and sustainable production innovations to optimize <i>Pisco’s</i> quality, enhance market acceptance, and promote environmentally responsible industry practices. |
| format | Article |
| id | doaj-art-1eaf2a8fe7054da8b44ea520544fb6b5 |
| institution | Kabale University |
| issn | 2306-5710 |
| language | English |
| publishDate | 2025-05-01 |
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| series | Beverages |
| spelling | doaj-art-1eaf2a8fe7054da8b44ea520544fb6b52025-08-20T03:32:31ZengMDPI AGBeverages2306-57102025-05-011137710.3390/beverages11030077An Overview of 20 Years of Pisco Spirit Research: Trends and Gaps Revealed by a Systematic ReviewErick Saldaña0Jennifer Alvarez1Jaime Laqui-Estaña2Karina Eduardo3Juan D. Rios-Mera4César Augusto Napa-Almeyda5Jhony Mayta-Hancco6Sensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, PeruSensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, PeruSensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, PeruSensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, PeruGrupo de Investigación en Reformulación de Alimentos (GIRA), Instituto de Investigación de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Jaén, Carretera Jaén-San Ignacio, km 24-Sector Yanuyacu, Jaén 06800, PeruSensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, PeruSensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru<i>Pisco</i> is an emblematic spirit in Peru and Chile, made from fermented grapes, gaining growing scientific interest over the last two decades. This study aimed to map 20 years of research on Pisco through a systematic bibliometric review. A search was conducted in the Scopus database covering the period from 2004 to 2024, applying the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) methodology for the transparent selection of scientific articles. The search strategy considered titles, abstracts, and keywords, using the terms “<i>Pisco</i>” and “<i>schnapps</i>”, excluding unrelated fields such as geology (basin, seismic, fossil). The initial search yielded 360 records. After removing non-original articles (books, book chapters, conference papers, and reviews), 101 articles remained. A further screening excluded irrelevant studies (e.g., those referring to the city of Pisco rather than the beverage), resulting in 78 articles included for final analysis. It was observed that 19% of the studies focus on the history, culture, and appellation of origin; 14% on environmental sustainability; 10% on innovation and quality; and 9% on the bioactive properties of by-products. Other areas include extraction technologies (9%), distillation process modeling (8%), and marketing and economics (8%), among others. Recent trends are related to clean production practices. Thus, <i>Pisco</i> by-products and their components can be exploited by applying technologies such as supercritical fluids, drying, and biofilms, while, for waste management, the processes of composting, solar photo-Fenton, and ozonation can be applied. Moreover, it is important to highlight that the valorization of <i>Pisco</i> by-products opens opportunities for translation into the market, particularly in developing cosmetics, nutritional supplements, and bio-packaging materials, contributing to sustainability and innovation in new industries. However, a more holistic view is still needed in <i>Pisco</i> research. These findings suggest that future research should prioritize the integration of consumer-based sensory evaluations and sustainable production innovations to optimize <i>Pisco’s</i> quality, enhance market acceptance, and promote environmentally responsible industry practices.https://www.mdpi.com/2306-5710/11/3/77grape distillatesPeruvian beveragesalcoholic fermentationPRISMA methodologyresearch trends |
| spellingShingle | Erick Saldaña Jennifer Alvarez Jaime Laqui-Estaña Karina Eduardo Juan D. Rios-Mera César Augusto Napa-Almeyda Jhony Mayta-Hancco An Overview of 20 Years of Pisco Spirit Research: Trends and Gaps Revealed by a Systematic Review Beverages grape distillates Peruvian beverages alcoholic fermentation PRISMA methodology research trends |
| title | An Overview of 20 Years of Pisco Spirit Research: Trends and Gaps Revealed by a Systematic Review |
| title_full | An Overview of 20 Years of Pisco Spirit Research: Trends and Gaps Revealed by a Systematic Review |
| title_fullStr | An Overview of 20 Years of Pisco Spirit Research: Trends and Gaps Revealed by a Systematic Review |
| title_full_unstemmed | An Overview of 20 Years of Pisco Spirit Research: Trends and Gaps Revealed by a Systematic Review |
| title_short | An Overview of 20 Years of Pisco Spirit Research: Trends and Gaps Revealed by a Systematic Review |
| title_sort | overview of 20 years of pisco spirit research trends and gaps revealed by a systematic review |
| topic | grape distillates Peruvian beverages alcoholic fermentation PRISMA methodology research trends |
| url | https://www.mdpi.com/2306-5710/11/3/77 |
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