FEASIBILITY STUDY FOR THE PRODUCTION OF FLORAL WINE FROM DANDELION (TARAXACUM OFFICINALE) IN THE PARISH OF QUISAPINCHA TUNGURAHUA

The purpose of this research work is to establish a diagnosis on the ancestral use of the dandelion (Taraxacum officinale), as an herbaceous plant, and its benefits when consumed. The production process of this wine must begin with the cultivation of this plant with all the agronomic protocols from the beginning of the sowing until its harvest, once the production of the dandelion plant is applied, we proceed by the correct selection and collection of the dandelion flowers, investigate the place where it develops and the temperature in which it blooms and thus take advantage of its totality. The main objective is the elaboration of a wine by artisanal process from the dandelion flowers (Taraxacum officinale) with an added value for gastronomy, where the nutritional and microbiological components are determined, each process is carried out at the time of elaboration, and the design of the product evaluation sheet by an expert, which validates the feasibility of the product. The research through the results obtained in the survey determines the development of the elaboration of a wine from the dandelion flower to provide gastronomy through a bromatological study that will be able to investigate about the components that the dandelion has.