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Cryoconcentration technology applied in grape-based beverages: A review

  • 12/05/2023
  • 12/05/2023
Campos FM;
Keiber M;
Souto VO;
Oliveira JB;
Oliveira CGR;
Pereira GE;
Lazzarotto M

Fábio Martins Campos

Morgana Keiber

Valter Oliveira de Souto

Juliane Barreto de Oliveira

Celso Guarani Ruiz de Oliveira

Giuliano Elias Pereira

Marcelo Lazzarotto

Resumo

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

Este trabalho está licenciado sob uma licença 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

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