Data/hora: 08/06/2024 00:45:53

Biblioteca(s): 	Embrapa Uva e Vinho.	
Data corrente: 	18/05/2023	
Data da última atualização: 	18/05/2023	
Autoria: 	CAMPOS, F. M.; KEIBER, M.; SOUTO, V. O. DE; OLIVEIRA, J. B. DE; OLIVEIRA, C. G. R. de; PEREIRA, G. E.; LAZZAROTTO, M.	
Afiliação: 	FÁBIO MARTINS CAMPOS, FEDERAL INSTITUTE OF PARANÁ; MORGANA KEIBER, FEDERAL UNIVERSITY OF SANTA CATARINA; VALTER OLIVEIRA DE SOUTO, FEDERAL UNIVERSITY OF PARAÍBA; JULIANE BARRETO DE OLIVEIRA, INSTITUTO SUPERIOR DE AGRONOMIA; CELSO GUARANI RUIZ DE OLIVEIRA, CNPUV; GIULIANO ELIAS PEREIRA, CNPUV; MARCELO LAZZAROTTO, CNPUV.	
Título: 	Cryoconcentration technology applied in grape-based beverages: A review.	
Ano de publicação: 	2023	
Fonte/Imprenta: 	In: xzxzxzxzxzxzxzxzx (Ed.). A look at development. Seven Editora, [S. l.], 2023. Cap. 32.	
DOI: 	https://doi.org/10.56238/alookdevelopv1-032	
Idioma: 	Inglês	
Conteúdo: 	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.	
Palavras-Chave: 	Concentration by freezing; Cryoconcentrate; Must; Wine.	
Thesaurus Nal: 	Grape juice.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Uva e Vinho (CNPUV)	
Exemplares: 	CNPUV - (19127-1) - UPC - PL - DD -  -  -  - DIS