01486nam a2200265 a 450000100080000000500110000800800410001910000170006024501430007726001290022030000110034952006220036065000110098265000090099365000080100265300260101065300360103665300160107265300270108870000230111570000210113870000200115970000220117970000190120120602522017-02-23       2016    bl uuuu     u00u1 u    #d1 aSILVA, G. G.  aSensory evaluation of grape juices elaborated by different extraction methods in the São Francisco Valley, Brazil.h[electronic resource]  aIN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiáridoc2016  ap. 38.  aThis study was conducted to evaluate the acceptance of grape juice elaborated by classical and artisanal extraction methods. The juices were obtained from a blend of varieties Isabel Precoce (80%) and BRS Violeta (20%). Four extraction techniques were performed: Hot Press (HP) - maceration hot and pectolytic enzyme; Cold Press (CP) - maceration at room temperature and the enzyme; Hot Break (HB) - heating to 80 ° C, with temperature reduction, maceration at 60 ° C and enzyme, and a Steam Extraction (EV) - extraction between 80° and 85° C without enzyme. The juices were evaluated by 120 tasters, not trained.  aGrapes  aSuco  aUva  aAvaliação sensorial  aMétodo de extração artesanal  aSuco de uva  aVale do São Francisco1 aOLIVEIRA, J. B. de1 aSANTOS, S. de F.1 aLIMA, M. dos S.1 aBIASOTO, A. C. T.1 aPEREIRA, G. E.