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Cryoconcentration technology applied in grape-based beverages: A review

Fábio Martins Campos

Morgana Keiber

Valter Oliveira de Souto

Juliane Barreto de Oliveira

Celso Guarani Ruiz de Oliveira

Giuliano Elias Pereira

Marcelo Lazzarotto

Keywords

Abstract

This brief literature review aims to analyze relevant studies on the application of the cryoconcentration process in wine and grape  juice. The cryo concentration consists of a non-thermal process of concentration of juices and wines capable of preserving most of the chemical, nutritional, functional, and sensory characteristics of the products, resulting in concentrated extracts of high quality and water with great purity.

 

DOI:https://doi.org/10.56238/alookdevelopv1-032

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Copyright (c) 2023 Fábio Martins Campos , Morgana Keiber , Valter Oliveira de Souto , Juliane Barreto de Oliveira, Celso Guarani Ruiz de Oliveira, Giuliano Elias Pereira , Marcelo Lazzarotto
Chapter 32 (Português (Brasil))

Author(s)

  • Fábio Martins Campos
  • Morgana Keiber
  • Valter Oliveira de Souto
  • Juliane Barreto de Oliveira
  • Celso Guarani Ruiz de Oliveira
  • Giuliano Elias Pereira
  • Marcelo Lazzarotto