Registro Completo |
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
09/01/2017 |
Data da última atualização: |
23/02/2017 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
SILVA, G. G.; OLIVEIRA, J. B. de; SANTOS, S. de F.; LIMA, M. dos S.; BIASOTO, A. C. T.; PEREIRA, G. E. |
Afiliação: |
Gildeilza Gomes Silva, Instituto Federal do Sertão Pernambucano, Campus Zona Rural, Petrolina, PE, Brazil; Juliane Barreto de Oliveira, Doutoranda em Engenharia Alimentar, Bolsista Capes, Instituto Superior de Agronomia, Tapada da Ajuda, Lisboa, Portugal; Sabrina de Freitas Santos, Department of Technology and Social Sciences (DTCS III), University of Bahia (UNEB), Juazeiro, Bahia, Brazil; Marcos dos Santos Lima, Instituto Federal do Sertão Pernambucano, Campus Petrolina, Petrolina, PE, Brazil; ALINE TELLES BIASOTO MARQUES, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA. |
Título: |
Sensory evaluation of grape juices elaborated by different extraction methods in the São Francisco Valley, Brazil. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
IN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiárido, 2016. |
Páginas: |
p. 38. |
Idioma: |
Inglês |
Conteúdo: |
This 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. |
Palavras-Chave: |
Avaliação sensorial; Método de extração artesanal; Suco de uva; Vale do São Francisco. |
Thesagro: |
Suco; Uva. |
Thesaurus Nal: |
Grapes. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/156635/1/Aline-5.pdf
|
Marc: |
LEADER 01486nam a2200265 a 4500 001 2060252 005 2017-02-23 008 2016 bl uuuu u00u1 u #d 100 1 $aSILVA, G. G. 245 $aSensory evaluation of grape juices elaborated by different extraction methods in the São Francisco Valley, Brazil.$h[electronic resource] 260 $aIN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiárido$c2016 300 $ap. 38. 520 $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. 650 $aGrapes 650 $aSuco 650 $aUva 653 $aAvaliação sensorial 653 $aMétodo de extração artesanal 653 $aSuco de uva 653 $aVale do São Francisco 700 1 $aOLIVEIRA, J. B. de 700 1 $aSANTOS, S. de F. 700 1 $aLIMA, M. dos S. 700 1 $aBIASOTO, A. C. T. 700 1 $aPEREIRA, G. E.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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