An Overview of 20 Years of Pisco Spirit Research: Trends and Gaps Revealed by a Systematic Review

Rios Mera,Juan Dario

An Overview of 20 Years of Pisco Spirit Research: Trends and Gaps Revealed by a Systematic Review

dc.contributor.author	Rios Mera,Juan Dario
dc.date.accessioned	2025-12-09T17:33:57Z
dc.date.available	2025-12-09T17:33:57Z
dc.date.issued	2025-05-26
dc.description.abstract	Pisco 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 “Pisco” and “schnapps”, 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, Pisco 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 Pisco 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 Pisco research. These findings suggest that future research should prioritize the integration of consumer-based sensory evaluations and sustainable production innovations to optimize Pisco’s quality, enhance market acceptance, and promote environmentally responsible industry practices
dc.format	application/pdf
dc.identifier.doi	https://doi.org/10.3390/beverages11030077
dc.identifier.uri	http://hdl.handle.net/20.500.14689/1004
dc.language.iso	eng
dc.publisher	Beverages
dc.publisher.country	CH
dc.rights	info:eu-repo/semantics/openAccess
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.source	Universidad Nacional de Jaén\|\|Repositorio Institucional – UNJ
dc.subject	grape distillates
dc.subject	Peruvian beverages
dc.subject	alcoholic fermentation
dc.subject	PRISMA methodology
dc.subject	research trends
dc.subject.ocde	https://purl.org/pe-repo/ocde/ford#2.11.01
dc.title	An Overview of 20 Years of Pisco Spirit Research: Trends and Gaps Revealed by a Systematic Review
dc.type	info:eu-repo/semantics/article
dc.type.version	info:eu-repo/semantics/publishedVersion
renati.author.dni	47703869