Cryoconcentration technology applied in grape-based beverages: A review

Authors

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

Keywords:

Concentration by freezing, Cryoconcentrate, Grape juice, Must, Wine

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

Published

2023-05-12

Issue

Section

Agricultural Sciences

How to Cite

Cryoconcentration technology applied in grape-based beverages: A review. (2023). Seven Editora. https://sevenpublicacoes.com.br/editora/article/view/1312