Cryoconcentration technology applied in grape-based beverages: A review

Autores

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

Palavras-chave:

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

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

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Publicado

2023-05-12

Edição

A LOOK AT DEVELOPMENT

Seção

Agricultural Sciences

Licença

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

Este trabalho está licenciado sob uma licença Creative Commons Attribution-NonCommercial 4.0 International License.

Como Citar

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. https://sevenpubl.com.br/editora/article/view/1312