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

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Published

2023-05-12

How to Cite

Campos , F. M., Keiber , M., Souto , V. O. de, Oliveira, J. B. de, Oliveira, C. G. R. de, Pereira , G. E., & Lazzarotto , M. (2023). Cryoconcentration technology applied in grape-based beverages: A review. Seven Editora. Retrieved from https://sevenpublicacoes.com.br/editora/article/view/1312

Issue

A LOOK AT DEVELOPMENT

Section

Agricultural Sciences

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

Creative Commons License

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