Cryoconcentration technology applied in grape-based beverages: A review

Autores/as

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

Palabras clave:

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

Resumen

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

Descargas

Publicado

2023-05-12

Número

A LOOK AT DEVELOPMENT

Sección

Agricultural Sciences

Licencia

Derechos de autor 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

Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.

Cómo citar

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