01238naa a2200265 a 450000100080000000500110000800800410001902400530006010000180011324501000013126000090023152004310024065000160067165300300068765300200071765300090073765300090074670000150075570000200077070000230079070000260081370000190083970000190085877300950087721538022023-05-18       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.56238/alookdevelopv1-0322DOI1 aCAMPOS, F. M.  aCryoconcentration technology applied in grape-based beveragesbA review.h[electronic resource]  c2023  aThis 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.  aGrape juice  aConcentration by freezing  aCryoconcentrate  aMust  aWine1 aKEIBER, M.1 aSOUTO, V. O. DE1 aOLIVEIRA, J. B. DE1 aOLIVEIRA, C. G. R. de1 aPEREIRA, G. E.1 aLAZZAROTTO, M.  tIn: xzxzxzxzxzxzxzxzx (Ed.). A look at development. Seven Editora, [S. l.], 2023. Cap. 32.